Singapore Rice Noodles Recipe

● Dried vermicelli rice noodles・・100g
● Sesame oil・・2 tablespoons
● Chicken neck meat・・120g
● 2 eggs
● Ginger・・5ｇ　
● Onion・・50g
● Carrot・・30g
● Cabbage・・60g
● Green onion・・30g
● Curry powder・・6g
● Dressing・・60cc　● Water・・60cc　● Spicy sauce・・5cc
   
<Instructions>
①Boil the rice noodles for 3 minute.
②In a small bowl whisk together the eggs. Chop the ginger.
Slice the onions, cut the carrots into 5 mm width. Cut cabbage into 1 cm, and cut the green onions diagonally.
③Heat the skillet over medium heat. Add 1 tablespoon of roasted sesame oil. Cook the chicken neck meat with salt and transfer them from the pan to a plate or bowl. Heat the skillet over medium heat. Add the eggs and scramble them for 2 minutes.
④Add the sesame oil and ginger to the same pan, cook over medium heat. Add the onion, carrot and cabbage. Add ❶ and ❷,add the curry powder and continue tossing. Add the seasoning with dressing, water, and spicy sauce. Stir-fry for a further few mins, tossing everything through the sauce, until hot. 
⑤Add the green onions and mix while heating. Serve on a plate.