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Just look at all those wonderful colours and textures. This is tasty delicious meal for one or many a great recipie to share from the kitchens of  chrismukkah

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Ever since  mikalapine made that pic of a chef making Singapore Noodles - http://www.furaffinity.net/view/5191127 - It really inspired me to make my own version- which was pretty good actually!

*optional

Taken from AllRecipes.com, submitted by "Iron Chef-SuziQ"

1 pound dry vermicelli pasta (I used 2 squares of rice noodles)
2 skinless, boneless chicken breast halves, cut into thin strips (didnt use, but dont let that stop you)
1 package of pre-cut "stir fry" style beef*
2 butterfly pork chops, thinly sliced (didnt use)
2 cloves garlic, crushed
3 tablespoons vegetable oil (used sesame oil*- I think it adds a nice touch)
1/2 onion, thinly sliced
2 carrots, thinly sliced (I used 3, and the veggie peeler)
2 stalks celery, sliced (Used 3 again, I like the crunch)
1/2 package of fresh mushrooms, chopped*
1 package green onions* (I did add, but I think this was a mistake- they tasted kinda weird in this, so next time I'll leave these out completely)
1/2 ounce package frozen PRE COOKED shrimp (itll save you a lot of time, trust me), thawed
1 cup bean sprouts* (didnt use, but if you want to add, feel free)
2 tablespoons soy sauce
3 tablespoons yellow curry powder (or use the hot madras if you want it spicier)
2 tablespoons ground ginger* (I think it adds more depth)
1/4 cup chicken stock (it calls for water actually, but water would just make it blander- and I used more actually, like closer to 1 cup)*
2 tablespoons corn starch in a ziploc bag* (You'll see why)
2 tablespoons fish sauce (nam pla) or oyster sauce (Which I had on paw)*
sriracha sauce* (if you like a little more zing)

To make:

1.) Start by peeling and chopping the garlic, onion, celery, carrots and mushrooms. This is where the vegetable peeler shines, as it not only gets rid of the outer layer of the carrot (I think its kinda nasty), but peels the rest of the carrot into thin strips which you can then chop into halves.

2.) Cut the beef into smaller bite sized pieces- and that bag you filled with corn starch? Throw the meat into the bag, seal it up, and give it a good shake. You can also preseason it with a bit of extra salt and pepper in there as well, as long as the beef gets good and coated.

3.) Get a big wok or other really large frying pan and heat it up on high, then saute' the veggies first..When they start to get a bit soft, throw in your chicken, pork, shrimp- or just leave those meats out (if you're vegan) and maybe use chinese veggies instead, like bok choy, baby corns, straw mushrooms etc. However, there should be plenty of liquid, and this is also where the corn starch is useful in making a thicker sauce.

Add in soy sauce, fish / oyster sauce and if you like, maybe an optional 1/2 teaspoon of sriracha (or salt and pepper to taste) ....and THEN...Right about NOW is the time to add in the curry powder and ginger, so that way it packs a larger punch than if you just added it in right at the start of cooking.

4.) Bring a large pot of lightly salted water to a boil. Add pasta and cook it for 8 to ten minutes or until al dente; drain. Then just add it into the wok (which you should have on a low heat, so as not to overcook it) and cook for about another 5-6 minutes, slightly covered....by then, the sauce will have really come together, but if not, just leave it uncovered!

Serve on a nice big plate and enjoy :)

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