SEAFOOD SINGAPORE NOODLES

2 teaspoons peanut oil 250g firm white fish fillets, cubed

300g medium-sized green prawns, deveined, peeled, tails intact

350g Singapore noodles

1 large brown onion, halved, thinly sliced

3cm piece fresh ginger, peeled, grated

2 garlic cloves, crushed 200g shortcut bacon rindless, chopped

1 large green capsicum, thinly sliced

1 large carrot, peeled, cut into matchsticks

1 celery stalk, trimmed, thinly sliced

1 cup shredded cabbage 1 tablespoon mild curry powder 1 1/2 tablespoons salt-reduced soy sauce Heat half the oil in a wok over high heat. Cook fish and prawns for 2 to 3 minutes or until just cooked through. Transfer to a plate. Cover to keep warm. boiling water. Stand for 2 to 3 minutes or until tender. Separate noodles with a fork. Drain. Rinse under cold water.

Heat remaining oil in wok. Add brown onion, ginger and garlic. Stir-fry for 3 to 4 minutes or until softened. Add bacon, capsicum, carrot, celery and cabbage. Stirfry for 5 minutes or until vegetables are tender. Add curry powder. Stir to coat.

Add noodles, soy sauce and half the green onion to wok. Stir-fry for 2 to 3 minutes or until heated through. Return fish and prawns to wok. Cook for 1 to 2 minutes or until heated through. Top with remaining green onion. Serve.