This is my take on Singapore noodles, it covers the need for no wheat, soy or corn and low sodium, but still full of flavour. I use the chicken stock for moisture to be able to reduce the need for as much oil.

Serves 4

Ingredients

4 blocks of rice vermicelli (200g)

Vegetable oil

2 eggs whisked for omelette (option of 1 fried each for each serve instead)

1 onion chopped

3 cm of ginger minced

3 cloves of garlic minced

1 stalk of lemongrass bruised and finely chopped

2 tbsp medium heat curry powder (this will vary with what you have)

1 tsp extra curry powder (if required at the end)

½ cup of sliced spring onions

16 medium green prawns, shelled and deveined (or pealed prawns from the freezer will do)

200g pork or beef (rump or similar) cut into thin slices

1 medium chicken breast cut into thin slices

1 tbsp oyster sauce

1 cup of chicken stock

1 red capsicum chopped

100g green beans top and tailed and halved

1 ½ cups of bean sprouts

Sprigs of coriander to garnish

Instructions

Prepare the noodles per pack instructions, drain and set aside.
Heat your wok (or fry pan) with a tablespoon of oil.
Add your egg mix and swirl it around to make a thin pancake, when cooked roll and remove from the wok.
Chop the omelette and set aside.
Add another 3 tablespoons of oil to wok and heat.
Add the onion, garlic, ginger and lemongrass keep stirring until soft, and then add the curry powder and stir in, cook for another minute.
Add the chicken and beef and toss to stir fry for 2-3 minutes.
Remove the meat from the wok and set aside.
Add a tablespoon of oil, heat and add the prawns and spring onions. Toss to stir fry, remove and set aside when cooked.
Add a tablespoon of oil and then add the vegetables except the beansprouts to the wok. Toss and stir fry for 2 mins.
Add the chicken stock and oyster sauce to the wok and mix through let cook/steam for another 2 mins.
Add the noodles, mix and allow to warm, then add the meats and egg, toss and stir fry.
Check for flavour and add additional curry powder if required.
Fry the eggs if you took this option.
While eggs are frying, remove wok from heat and mix in the bean sprouts.

Serving

Serve into bowls, top off with the fried egg and coriander sprigs.

Notes

Chicken stock made with Salt Skip Chicken stock powder, 2 tbsp to 1 cup of water

Oyster sauce is Ayam brand as this is made from real oysters with not wheat, soy or corn.