Singapore Noodle

Ingredients:

• 200 Gram Rick Noodle
• 6 Cup Water
• 2 Eggs
• 60 Gram Red Bell Pepper, Julienned
• 60 Gram Bok Choy, Julienned
• 40 Grams Red Onion, Julienned
• 30 Grams Green Onion, Julienned
• 40 Gram Carrot, Julienned
• 2 Cloves Garlic, Thinly sliced
• 2 Tbsp Soy Sauce
• 1 Tbsp Worcestershire sauce
• 1 Tsp Sugar
• 2 Tsp Curry Powder
• 1 Tsp Red Chili Powder
• 1 Tsp Turmeric
• Salt to taste
• White Pepper to taste

Directions:

• In a large pot boil water, cook the noodle in boiling water for 2 to 3 minutes.
• Drain the noodle and lay them on a cooling rack.
• In a small bowl mix Soy sauce, Worcestershire sauce, Sugar, Curry Powder, Red Chili Powder, and Turmeric.
• In a bowl, whisk the egg and add some salt, and pepper.
• Heat up a wok and add 2 Tbsp oil.
• Cook egg and break it up into pieces.
• Remove egg from the wok.
• Add 1 Tbsp oil and cook all the vegetable for 30 seconds.
• Remove t he vegetables from the wok.
• Add 1 Tbsp of oil, then add noodles.
• Add the sauce mix to noodle and mix it around until all the noodles are yellow.
• Add the veggies and egg, mix it up and cook for 30 seconds.
• Serve and top with siracha sauce or sesame seeds.