Heidi's Singapore Noodles

• 250 grams vermicelli egg noodles
• 500 grams pork mince
• 1 cooked chicken breast diced or a cup of left over chicken diced
• 2 clove garlic, crushed
• 1 small knob ginger, grated
• 2 tsp curry powder
• 1 large carrot, julliened
• 2 tsp chinese five spice
• 4 button mushrooms, sliced
• 2 cup white cabbage, shredded
• 2 cup red cabbage, shredded
• 1 cup peas
• 12 peeled, cooked prawns
• 3 eggs
• 1 or more tbs chilli flakes
• 1 soy sauce
• 4 red chillies
• 1 lime
• 2 spring onions, sliced
• 1/2 bunch chopped coriander

1. Cook the noodles in a pot of boiling salted water
2. Heat a large oiled frying pan or wok and fry the pork mince with the curry powder and Chinese five spice until the mince is brown
3. Stir thru the garlic, ginger, chicken and prawns and cook through for a few minutes before adding the cabbage, carrots, mushrooms and peas
4. Toss and stir for a further few minutes, then push everything to one side of the pan and crack eggs into the gap, stirring until they scramble and cook.
5. Add chilli flakes and then add in cooked, drained noodles and toss together for a few minutes before adding soy sauce to taste.
6. This should take a few decent lugs.
7. Squeeze over the lime juice and place onto a large platter.
8. Sprinkle with the spring onions, coriander and chillies and dig in

vermicelli egg, chicken, clove garlic, knob ginger, curry powder, carrot, spice, button mushrooms, white cabbage, red cabbage, peas, prawns, eggs, chilli flakes, soy sauce, red chillies, lime, spring onions, coriander

Taken from cookpad.com/us/recipes/360899-heidis-singapore-noodles (may not work)