Singapore Fried Noodles

Ingredients:

• 375g rice vermicelli (meehoon), soaked
• 4-5 tbsp oil
• 3 eggs, beaten
• 1 small onion, sliced
• some char siew, sliced (optional)
• 150g diced chicken meat
• 150g raw prawns (optional)
• 8 medium size button mushroom, sliced
• 3 cloves of garlic, minced
• 150g bean sprouts

Mixed well:

• 1 tbsp curry powder
• 2 tbsp light soy sauce
• 2 tbsp worcestershire sauce
• 1 tsp sesame oil
• 1/3 cup of tomato ketchup
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup of water

Method:
Soaked the rice vermicelli in water until soft (at least for about 30 minutes) and drain well.
Heat 1 tbsp of oil and scramble the beaten eggs, remove and reserve a side.
Heat the remaining oil, fry the garlic until fragrant. Add in the chicken meat & fry until cook. If you use prawns add in the prawns & stir quickly as you do not want to overcook the prawns.
Add in the noodles & the mixture & stir to ensure that the noodles & the mixture is well coated. Add in the mushroom & also the onions. Cook until the noodles has absorbed all the mixture and then add in the scramble eggs. Mix well. Then add in the bean sprouts and for another 3 minutes.
Dish out and serve.