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Singapore Street Noodles

Singapore Street Noodles
[ serves four ]

Part 1 3 fl oz Vegetable oil 2 ea Eggs, scrambled	In a wok (or large skillet) heat the oil and cook the eggs until done, remove from pan.
Part 2 1 T Garlic 1 T Ginger ½ cup Onion julienne ½ cup Carrot julienne ½ cup Green pepper julienne ½ cup Red pepper julienne 3 T Singapore Curry powder	Add Part 2 and wok until tender.
Part 3 ½ cup Vegetable oil 1 cup Shredded duck ½ cup shredded BBQ pork ½ cup peeled shrimp, cooked 4 cup Rice Vermicelli, soaked 1 cup Singapore Broth* (see recipe below) 1 cup Bean sprouts Cilantro Salt White pepper Plum sauce	Add remaining ingredients and cook until noodles are tender toss back in the eggs and adjust seasoning.

Singapore Broth
[ yields two cups ]

2 cups Chicken stock

2 Tbs Sesame oil

1 Tbs Curry powder

1 tsp Five spice

1 Tbs Tumeric

1 Tbs Sugar

1 tsp White pepper

Combine ingredients