Singapore noodles (Sing zau caau mai)

1. Soak the thin rice noodles in hot water for 5 minutes until soft, then drain, rinse with cold water and drain thoroughly; snip them shorter with scissors.

2. Cut the pork loin into thin strips, slice the onion and bell pepper thinly and cut the spring onions into 4 cm lengths; peel the shrimp.

3. In the wok, cook the beaten eggs in 1 tablespoon of oil into a thin omelette, remove and cut into strips; stir-fry the pork and shrimp in 1 tablespoon of oil for 2-3 minutes, then remove.

4. In the remaining oil, stir-fry the onion and pepper for 1 minute, add the curry powder and fry for half a minute until fragrant.

5. Add the noodles, soy sauce, sugar, salt and water and toss with two wooden spoons, lifting, until the noodles are evenly yellow; return the pork, shrimp and egg strips and toss with the spring onions for 1 minute.

6. Serve piping hot.

Tip: Despite the name, it's almost unknown in Singapore – it was born in Hong Kong, and the curry is a legacy of British colonial times. It's traditionally made with char siu roast pork; if you have leftover char siu, use it instead of the loin.