Curry Noodle Stir-Fry With Pork, Shrimp And Chinese Sausage

• 8.75 oz Singapore-style thin egg noodles
• 2 tbsp peanut oil
• 5.25 oz pork loin, thinly sliced
• 6 None Chinese sausages, thinly sliced
• 12 None raw shrimp, peeled
• 2 cloves garlic, minced
• 3/4 inch fresh ginger, peeled, finely grated
• 1 None red bell pepper, seeded, thinly sliced
• 2 tsp curry powder
• 1 tsp turmeric
• 1/4 cup light soy sauce
• 3 None eggs, lightly beaten
• 4 None spring onions, shredded
• 1 None long red chili, thinly sliced
• None None lime wedges, to serve

1. Place noodles in a heatproof bowl. Cover with hot water. Soak until softened then gently separate. Drain. Set aside.
2. Meanwhile, heat 1 tbsp peanut oil in a wok or large frying pan over high heat. Stir-fry pork and sausage for 4-5 mins, until well browned. Set aside. Stir-fry prawns for 2-3 mins, until they change color. Set aside with pork mixture.
3. Add remaining oil to wok. Stir-fry garlic and ginger over high heat for 30 seconds. Add pepper. Stir-fry for 1-2 mins. Sprinkle with spices and stir-fry for 1 min. Add noodles and soy sauce, tossing well to coat in sauce. Push mixture to 1 side. Add eggs and cook, stirring, until just set.
4. Return meat to wok along with 1/2 the spring onions. Toss to combine. Serve topped with remaining onions and chili. Garnish with lime wedges.

egg noodles, peanut oil, pork loin, chinese sausages, shrimp, garlic, ginger, red bell pepper, curry powder, turmeric, light soy sauce, eggs, spring onions, long red chili, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/25455 (may not work)