Singapore Noodles

This version of Singapore Noodles is made with shrimp, a SpiceTheWorld special

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 6 Minutes

125g thin rice stick noodles (rice vermicelli)
50g Shrimp
2 cups mung bean sprouts
1 red bell pepper
2 cups shredded Napa cabbage
2 carrots
2 green onions
3 teaspoons ginger crushed
1/4 cup water
1/2 teaspoon soft brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons olive oil for stir-frying
11/2 tablespoons curry powder
Soak the rice noodles in warm water until they have softened then drain.
Meanwhile shell and devein the shrimp if needed.
Then soak the shrimp in warm salted water for 5 minutes then drain.
Rinse and drain the mung bean sprouts.
Cut the red bell pepper in half then remove the seeds and cut into thin strips.
Shred the Napa cabbage.
Peel the carrots and cut into thin slices.
Cut the green onion into thin slices.
Prepare the sauce by whisking together the water with the brown sugar salt and pepper.
Heat the wok over medium-high to high heat.
Cook the curry powder for 30 seconds.
Add all of the remaining ingredients and stir fry for 5 minutes.