Ingredients:

singapore noodles

* 1/4 pound thin rice stick noodles (rice vermicelli)
* 1 1/2 cups mung bean sprouts
* 2 leeks
* 1 red bell pepper
* 1 1/2 cups shredded Napa cabbage
* 1 onion
* 2 cloves garlic
* 2 teaspoons minced ginger
* 6 ounces barbecued pork
* 1/4 cup chicken broth
* 2 tablespoons soy sauce
* 1 teaspoon brown sugar
* Salt and pepper, to taste
* 1 1/2 – 2 tablespoons curry powder, (Vietnamese brands are good)
* Oil for stir-frying, as needed
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Ingredients:

chicken chop suey

1 pound Uncooked chicken breast — cut
1/2 cup Sliced celery
in 1″ cubes
1 Green pepper — sliced
1 tablespoon Oil
1/2 cup Sliced mushrooms
3 Cubes vegetable bouillon
1 Tomato — diced
1/2 cup Unsweetened pineapple juice
1/4 cup Sliced green onions
2 tablespoon soy sauce
1 1/2 cup Fresh Chinese pea pods
1/2 teaspoon ginger
1 can (4 oz) water chestnuts
1/2 teaspoon Horseradish
3 cup Fresh bean sprouts
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Ingredients

chicken chow mein

150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, de-seeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tbsp light soy sauce
freshly ground black pepper
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Ingredients:

vegetable chowmein

1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil
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