Singapore Noodles

Method

In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.

Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant.

Add the onion, stir-fry until it begins to soften.

Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften.

Add the capsicum and cabbage and stir-fry till a little soft.

Stir in the bean sprouts, cook briefly, then add the noodles.

Add the sauce, tossing the ingredients carefully to mix.

If too dry, add a bit more water/stock.

Add salt and black pepper to taste. Serve hot.