Easy recipe Singapore Noodles Recipe

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about one tablespoon peanut oil about one brown onion, halved, thinly sliced twocm piece fresh ginger, peeled, finely grated about one garlic (Recipes by ingridients garlic) clove, crushed about one tablespoon mild curry paste (Recipes by ingridients paste) about two hundredg can peeled prawns, drained (see note) about one red capsicum, cut into twocm thick slices about four green onions, thinly sliced two cups shredded wombok (Chinese cabbage) about one cup beansprouts, trimmed one third cup frozen peas (Recipes by ingridients peas) four hundred and fourtyg packet shelf-stable thin egg (Recipes by ingridients egg) noodles two tablespoons kecap manisStep about one Heat a wok over medium-high heat. Singapore Noodles Recipe. Add oil. Swirl to coat. Add brown onion, ginger, garlic (Recipes by ingridients garlic) and curry. paste (Recipes by ingridients paste) Stir-fry for three to about four minutes or until onion has softened. Singapore Noodles Recipe. Step two Add prawns, capsicum,, green onion (Recipes by ingridients green onion) , cabbage (Recipes by ingridients cabbage) beansprouts and. peas (Recipes by ingridients peas) Stir-fry for five minutes or until vegetables (Recipes by ingridients vegetables) are tender. Singapore Noodles Recipe. Step three Add noodles and kecap manis. Stir-fry for two to three minutes or until noodles are heated through. Singapore Noodles Recipe. Serve..