I love stir frys, they are quick and easy.

Ingredients​

• 100 g dried vermicelli noodles

SINGAPORE NOODLES SAUCE:​

• 3 tbsp light soy sauce
• 3 tbsp  Chinese Cooking wine
• 3 tsp curry powder
• 1 tsp white sugar
• 1/2 tsp white pepper (sub black pepper)

CHICKEN:​

• 150g skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm strips
• 1/4 tsp cooking salt
• 1/2 tsp curry powder

STIR FRY ADD-INS:​

• 2 tbsp plain oil (canola, veg)
• 2 eggs , whisked
• 100g streaky bacon , chopped into small pieces
• 1/2 brown onion , finely sliced
• 3 garlic cloves , finely minced
• 1 red capsicum , deseeded and finely sliced
• 1 heaped cup bean sprouts (or more leafy greens)
• 1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)

Instructions​

• Sauce – Mix the sauce in a small bowl or jug.
• Season chicken – Toss the seasoned chicken ingredients in a bowl.
• Egg ribbons – Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm strips. Separate. Voila! Egg ribbons!
• Stir-fry – Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.
• Noodles – Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage – that's normal.
• Finish – Toss through the egg ribbons (gently, just to disperse) then serve immediately!

Recipe Notes:​

1. Soy sauce– Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense!

2. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Without, the flavour is missing something. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken stock. Except to toss the noodles for an extra minute or two.

3. Curry powder– Just the regular stuff you get from grocery stores, like Clives and Keens (Australian brands). Avoid hot – unless you want the heat!

4. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.