Singapore Noodles

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2 tsp sweet soy sauce

60 ml oil

60 ml oyster sauce

250 g rice vermicelli, soaked to soften, scalded and drained

2 tsp chili powder or to taste

2 tbsp ginger, chopped

3 tbsp curry powder

Salt to taste

4-6 cloves garlic, minced

5 stalks spring onions, slivered

A little water

300 g cooked chicken, shrimp or beef, diced in 1cm

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