Singapore Fried Noodle with Pork

Singapore style rice noodles prepared with turmeric and coriander (from Morrison's), and served with thinly sliced pork loin, onion, orange pepper and half a scotch bonnet chili.

The pork was stir-fried for ten minutes in sunflower oil, and a couple of splashes of rice wine. The vegetables were added, and stir-fried for another five minutes or so.

The pork and vegetables were decanted to a small pan on another hob, and the wok was cooled and cleaned. Then a dessert spoonful of sunflower oil was added, and a high heat applied. When hot, the noodles were added, and stir-fried briskly for four to five minutes, depending on the heat.

The noodles were decanted onto the plate, where there was a spiral of dark soy sauce, and some white pepper. Add the pork and vegetables, and serve.