Singapore (Curry) Noodles

Paddy gave me a noodle cookbook for my bday (perhaps more of a present to himself than vice versa?!) so it's been noodles all the time... Be prepared to see oodles more noodles in the next few months as I make my way through the book. This one I love - incredibly easy and very tasty! I prefer to use very thin egg noodles but you're supposed to use rice noodles. It's up to you...

8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper

1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.

2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.

3. When done, remove and set aside.

4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.

5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).

6. Season with salt and pepper and serve once the noodles are nice and hot.