Ingredients:

• 120 gm – Rice vermicelli (Rice noodles), soaked for 15 minutes in hot water and drained
• 1.5 cups – sprouts, blanched and drained
• 1 cup – chopped Spring onions
• 1 Capsicum – cut into strips
• 1.5 cups – thinly sliced Cabbage
• 1/2 cup – thinly sliced Onion
• 2 tsp chopped Garlic
• 2 tsp chopped Ginger
• 1/4 cup – water or stock
• 2 tbsp soya sauce or to taste
• 1 tsp Sugar
• salt and black pepper to taste
• 1 1/3 tbsp Vietnamese curry powder
• 1/4 cup – oil

Method:

1. In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.
2. Heat oil in a large wok and over high heat, add the curry powder and garlic.
3. Stir fry until fragrant.
4. Add the onion, stir fry until it begins to soften.
5. Push to the side, add the ginger, spring onions and stir fry until the spring onions soften.
6. Add the capsicum, cabbage and stir-fry till they are a little soft.
7. Stir in the bean sprouts, cook briefly, then add the noodles.
8. Add the sauce, tossing the ingredients carefully to mix.
9. If too dry, add a bit more water/stock.
10. Add salt and black pepper to taste. Serve hot.