Recipe: Singapore Noodles

Serves about 8

1/2 pound fine egg noodles
1 tablespoon sesame oil
3 tablespoons peanut oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 medium onion finely sliced
1/2 pound bean sprouts
2 cups finely sliced mushrooms
1 cup shredded cabbage
2 cups shredded cooked chicken
2 tablespoons oyster sauce
1 tablespoon soy sauce

Cook noodles according to directions on package, then drain. Mix with sesame seed oil, then set aside.

Heat a heavy frying pan or wok to piping hot, then add peanut oil, ginger and curry powder. Stir-fry for a few seconds, the add onion, bean sprouts, mushrooms and cabbage, then stir-fry for about 3 minutes. Stir in chicken and noodles, then stir-fry for another minute. Stir in oyster and soy sauces, then serve hot.

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