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Singapore Noodles
 

Heat the water in a saucepan and add 1 teaspoon of salt and the water, once boiling add the rice noodles. Turn off the heat and let stand.

In a wok, heat some oil and stir fry the meat in small batches with a little of the garlic and ginger.

Drain and rinse the noodles.

Mix the remaining ginger with garlic and add oyster and soy sauce along with curry powder and stir well.

Re heat the wok and with a little oil toss some of the noodles with the carrot, meat and a little sauce until all the mixture is cooked.

Stir in the bean shoots and toss until the mixture is evenly mixed.

Garnish with the sliced chilli and coriander.

 
 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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