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 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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For the covering:
ingedients

veg momos

1 cup flour
¼ tsp salt
2 tsp. vegetable oil
100 mL cold water

Sift the flour and salt.
Add oil and mix properly with your fingers.
Add water gradually and keep mixing with your fingers till you get a firm dough.
Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:
2 tsp. vegetable oil
¼ tsp. cumin seeds
1 garlic clove, chopped finely
1 tsp. grated ginger or ginger juice
1 green chili, chopped finely
1 onion, chopped finely
½ cup finely chopped cabbage
1 carrot, chopped finely into tiny cubes
1 potato, chopped finely into tiny cubes
3 fluid oz/90ml water
salt to taste
¼ tsp. garam masala

For the salad:
½ cup fine strips of cabbage
½ cup fine strips of carrots
¼ tsp. lemon juice
Salt to taste
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