Singapore Noodles

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2 packets wholegrain chicken noodles

3 Tablespoons olive oil

250gm bacon

1 onion, chopped

1 red capsicum, sliced thinly

1 Cup broccoli florets

2 eggs, lightly beaten

1 Tablespoon curry powder

2 Cups carrots, thinly sliced

3 Tablespoons soy sauce

Coriander and lemon juice (to taste)

Cook noodles, stir through flavoring, then drain and set aside.

Heat one tablespoon of oil then cook bacon in a large frypan. Remove from heat and slice thinly. Cook eggs, then remove from heat and slice thinly. Cook onion, capsicum and carrots until soft.

Add remaining oil, mix curry powder with 3 teaspoons of water and add to pan.

Add noodles and remaining ingredients to pan and stir well.