Singapore Noodles - cooking recipe

Ingredients

7 oz vermicelli rice noodles
2 tbsp vegetable oil
3 None large eggs, lightly beaten
1 None Chinese lup cheong sausage, sliced diagonally
1 None red pepper, seeded, thinly sliced
3 cloves garlic, crushed
1 tsp ginger, finely grated
2 tsp curry powder
4 None scallions, thinly sliced
1/4 cup soy sauce
10.5 oz bean sprouts

Preparation

Prepare noodles following package instructions. Drain well.
Meanwhile, heat half the oil in a wok or large frying pan on high. Pour in egg, swirling to make a large omelette. Cook 1-2 minutes, until set, then remove to a cutting board. Roll up and slice into thin strips.
Heat remaining oil in wok. Stir-fry sausage 30 seconds. Add pepper, garlic, ginger and curry powder. Stir-fry 1-2 minutes, unfil fragrant.
Add noodles, scallions and soy sauce. Stir-fry 3-4 minutes, until heated through. Mix in sprouts. Serve topped with omelette.