SINGAPORE NOODLES

SERVES 4

PREPARATION TIME: 15 MINUTES COOKING TIME: 15 MINUTES 200g rice vermicelli noodles ½ cup Massel chicken-style liquid stock 2 tbsp soy sauce 1 tbsp dry apera (sherry) 1 tbsp brown sugar 1 tbsp vegetable oil 200g pork scotch fillet steak, thinly sliced

1 large brown onion, halved, thinly sliced

2 medium carrots, halved, sliced diagonally

1 celery stalk, thinly sliced diagonally 2 garlic cloves, crushed 1 tbsp curry powder 300g small green prawns, peeled, tails intact, deveined

Green onion, thinly sliced, to serve

METHOD

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Separate noodles with a fork. Drain. Combine stock, soy sauce, apera and sugar in a small bowl. 2. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add pork. Stir-fry for 2 minutes or until browned. Transfer to a plate. Cover to keep warm. 3. Add remaining oil to wok. Swirl to coat. Add onion, carrot and celery. Stir-fry for 2 minutes or until onion has just softened. Add garlic. Stir-fry for 1 minute. Add curry powder. Stir-fry for 30 seconds or until fragrant. Add prawns. Stir-fry for 3 minutes or until prawns are just pink. 4. Add noodles, pork and sauce mixture to wok. Stir-fry for 2 to 3 minutes or until heated through. Sprinkle with green onion. Serve.