Singapore Noodles

• 7 oz vermicelli rice noodles
• 2 tbsp vegetable oil
• 3 None large eggs, lightly beaten
• 1 None Chinese lup cheong sausage, sliced diagonally
• 1 None red pepper, seeded, thinly sliced
• 3 cloves garlic, crushed
• 1 tsp ginger, finely grated
• 2 tsp curry powder
• 4 None scallions, thinly sliced
• 1/4 cup soy sauce
• 10.5 oz bean sprouts

1. Prepare noodles following package instructions. Drain well.
2. Meanwhile, heat half the oil in a wok or large frying pan on high. Pour in egg, swirling to make a large omelette. Cook 1-2 minutes, until set, then remove to a cutting board. Roll up and slice into thin strips.
3. Heat remaining oil in wok. Stir-fry sausage 30 seconds. Add pepper, garlic, ginger and curry powder. Stir-fry 1-2 minutes, unfil fragrant.
4. Add noodles, scallions and soy sauce. Stir-fry 3-4 minutes, until heated through. Mix in sprouts. Serve topped with omelette.

vermicelli rice noodles, vegetable oil, eggs, cheong sausage, red pepper, garlic, ginger, curry powder, scallions, soy sauce, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/22303 (may not work)