Ingredients
vermicelli rice noodles, 200g
vegetable oil, 2 tablespoons
eggs, 3, lightly beaten
Chinese lup cheong sausage, 6, sliced diagonally
red capsicum, 1, seeded,
thinly sliced
garlic cloves, 3, crushed
ginger, 2cm, finely grated
curry powder, 2 teaspoons
green onions, 4, thinly sliced
soy sauce, ¼ cup
bean sprouts, 2 cups
Preparation method
Prepare noodles following packet instructions. Drain well.
Meanwhile, heat half 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 board. Roll up and slice into thin strips.
Heat remaining oil in wok. Stir-fry sausage 30 seconds. Add capsicum, garlic, ginger and curry powder. Stir-fry 1-2 minutes, until fragrant.
Add noodles, green onions and soy sauce. Stir-fry 3-4 minutes, until heated through. Mix sprouts through. Serve topped with omelette.
TOP TIP
Dried lup cheong sausage and vermicelli noodles keep unopened in the cupboard for months.
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