Singapore Noodles

249 gram(s) Thai Kitchen Stir-Fry Rice Noodles (gf)
4.5 serving Dole Classic Cole Slaw Cabbage with Carrots 3 oz 1.5 c (by MAMAZAPPA)
1.5 pepper Jalapeno Peppers
113 grams Shiitake Mushrooms
1.5 serving Red Bell Pepper (one medium pepper)
.5 serving Onions, yellow, raw 1 oz.
4 serving Green Onion (fresh-1 stalk)
4 clove Garlic
6 tsp spice world squeeze ginger (by BJREDDUCKS)
4 tbsp Kikkoman Soy Sauce
4 tbsp Nakano Seasoned Rice Vinegar
2 1tsp Sesame Oil
1 tsp crushed red pepper flakes (by TORI7HARRISON)
2 tbsp Curry powder
3 large Egg, fresh, whole, raw
2 tbsp Extra Virgin Olive Oil

julienne all the veggies
mix soy sauce vinegar and sesame oil together in a small bowl set aside
boil a pan of water to soak the noodles in
scramble the eggs
in a large wok heat 1/2 of the olive oil
pore eggs in and scramble until cooked
remove eggs
add the jalapenos, onion, garlic, ginger stir fry until peppers are bright and onions a little soft
add the mushrooms, bell pepper, cabbage, spices stir fry until soft
place noodles in boiling water for 2 mins then drain
add noodles, soy sauce mixture and eggs to wok and mix until noodles are well coated.

Serving Size: makes 4 16oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user BECCYLEVOIR.