But never mind, I don't really care what it's called as long as it tastes delicious. I particularly love the addition of curry powder here which also gives the distinctive golden colour to the translucent vermicelli noodles. Some recipes call for ground turmeric, but I definitely prefer curry powder for the flavour.
Like many other stir-fry dishes, I suppose there is also no fixed rule what's in Singapore-style noodles. You can use any vegetables and proteins you like or have in the fridge. This is no doubt quick cooking, though you do need to prepare all the ingredients beforehand. But if I tell you, I bought the vegetables already cleaned, chopped and ready to cook in a bag called 'stir-fry mix', would you think less of me?
There is no exact recipe here because as I said, you can add anything you like but the general idea is: on a very hot wok, add a bit of oil. Groundnut or vegetable oil is fine, but I like to use the garlic infused oil for extra flavour. Then stir fry freshly grated ginger with finely diced fresh red chilli. I then add some chopped bacon, diced chicken breast (or prawns would be lovely too), salt and black pepper and the curry powder, and because I want a lot of flavour, I add a bit of garam masala. Cook for a couple of minutes. I then add the content of my lazy veg bag which includes thinly sliced onions, beansprouts, cabbage, red peppers and carrots. Stir-fry for another minute or so before adding the rice noodles, soy sauce and oyster sauce. Stirring well to combine. If you want to add some beaten eggs at this stage, you may do so if you want to. Season with toasted sesame oil and taste if it needs more seasoning. I like to serve my Singapore-style noodles with some finely chopped fresh coriander. But if you're not a fan of coriander, perhaps some finely sliced spring onions, or simply just eat it as it is.
I admit the photo is not the best... I was starving and it was not the time to fiddle around. However, believe me, it was delicious.
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