Singapore Fried Noodles - Simplified and Improved for 2008

Ingredients

• 200 g instant stir-fry noodles
• 4 eggs
• 340 g fresh bean sprouts
• 2 (227 ml) cans water chestnuts
• 1 (400 ml) can of whole baby corn
• 1 medium onion, Chopped Finely
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon curry powder
• 6 tablespoons oil
• 1 (8 ounce) can chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon chili oil

Directions

1. 1

   PREPARATION.

2. 2

   Boil noodles until cooked but still firm - approx 3 minutes.

3. 3

   Drain and rinse with cold water, then refrigerate.

4. 4

   Beat eggs and stir fry/scramble. Set aside.

5. 5

   Blanch bean sprouts, water chestnuts and corn. Set aside.

6. 6

   Mix chicken broth, soy sauce, sugar and chili oil in a bowl. Set aside.

7. 7

   STIR FRY.

8. 8

   Add 2 tbsp oil to large frying pan (heat on high).

9. 9

   Add onion, garlic, ginger and stir fry until onion is translucent.

10. 10

    Add bean sprouts, water chestnuts and corn.

11. 11

    Stir-fry on high heat for 2 minutes.

12. 12

    Add sauce and continue cooking about three minutes.

13. 13

    Remove to holding bowl.

14. 14

    Turn heat down to medium and add remaining oil.

15. 15

    Add curry powder, stirring to mix with oil.

16. 16

    Add noodles and toss to coat and heat them.

17. 17

    Add vegetables and eggs and toss.

18. 18

    Turn heat down to low and cook for a couple minutes.