EASY SINGAPORE NOODLES

Servings: 1

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
2 hours, 30 minutes

Main Course Lunch

Chinese

quick easy

Instructions

1 First, fill a small saucepan with cold water and bring to the boil. Then add the
egg noodles and simmer for 4 minutes until just underdone. Drain the noodles and
stir in 1 tablespoon soy sauce and a drizzle of oil to stop them sticking
together. Set aside for now.
2 Heat a wok or frying pan over a high heat and add the rest of the oil. Add all
the vegetables except the spring onions. Cook for 5 minutes, stirring regularly
until softened then set aside in a bowl.
3 Place the wok/frying pan back on the heat and add more oil if needed. Fry the
chopped bacon until crispy.
4 Add the vegetables, spring onions, noodles and all the remaining ingredients and
stir fry over a high heat until piping hot.
5 Turn down the heat slightly, make a space at the bottom of the pan and pour in
the egg. Stir the egg in this space, cooking and scrambling it before mixing it
into the noodles.
6 Serve