Singapore Noodles - cooking recipe

Ingredients

250 g singapore noodles (fresh they a thin Chinese egg noodles)
1/4 teaspoon olive oil
250 g lean ground beef (extra lean beef mince)
2 garlic cloves (minced)
1 brown onion (cut into thin wedges)
250 g broccoli (cut into small florets)
1 carrot (small thinly sliced diagonally)
195 g Chinese cabbage (3 cups finely shredded)
2 teaspoons curry powder
2 teaspoons ketjap manis
2 tablespoons sherry wine

Preparation

Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
Divide noodle mixture between shallow bowls to serve.