Ingredients

• 8 ozs - thin round noodles
• 6 ozs - peeled cooked shrimp
• 1/4 cup - vegetable oil
• 2 - garlic cloves, chopped
• 1 inch piece - ginger root, peeled and finely chopped
• 1 - red bell pepper, thinly sliced
• 4 ozs - snow peas, slice if large
• 4 to 6 - green onions, thinly sliced
• 4 ozs - bean sprouts
• 1/3 cup - ketchup
• 1 tsp - chilli powder
• 1 tsp - Chinese chilli sauce

How to Make Singapore Noodles

• In a large sauce pan of boiling water, cook noodles according to package directions.
• Drain noodles, turn into a large bowl and toss with 1 tbsp of the oil.
• Heat a wok until hot. Add remaining oil and swirl to coat wok.
• Add garlic, ginger root and chilli and stir fry for 1 minute.
• Add bell pepper and snow peas and stir fry for 1 minute.
• Add green onions, shrimp and bean sprouts.
• Stir in ketchup, chilli powder, chilli sauce and 1/2 cup water. Bring to a boil.
• Add noodles and stir fry for 2 minutes or until coated with sauce and heated thorough.
• Serve hot.