Singapore noodles

1 Spray a wok or a large, deep frying pan with oil. Set over a high heat. Add eggs to wok and swirl to thinly coat base. Cook for 1 minute or until eggs just set. Transfer cooked eggs to a chopping board. Roll up, slice thinly crossways and set aside.

2 Cook vermicelli following packet directions. Drain, refresh under cold water and drain again.

3 Meanwhile, place char siu sauce and 1 tablespoon water in a large, shallow dish. Add pork and turn to coat. Spray a small non-stick frying pan with oil and set over a medium heat. Drain pork of excess sauce and add to pan. Cook each side for 2 minutes or until cooked through. Cut cooked pork in thick slices. Set aside.

4 Combine curry powder, sugar and soy sauce with 2 tablespoons water in a small bowl. Return wok to a medium-high heat. Add vege mix and stir-fry for 1-2 minutes or until tender. Add cooked noodles, reserved pork and curry mixture to wok (or pan). Stir-fry for 1 more minute or until heated through, adding a little water if noodles become dry.

5 Stir bean sprouts and chopped coriander through pork and noodles. Top with reserved cooked-egg strips and serve.