For Singapore noodles, you will need:

600g or 1 1/4lb cooked, drained and cooled rice noodles
1 cooked chicken breast, cut into thin strips
1 cup shredded cooked ham or Chinese BBQ pork
1 cup shredded green or spring onion
3 cloves garlic
2 tbsp turmeric
2 tbsp madras curry powder
1 tbsp chopped fresh chilis
1 tsp onion granules
1 tsp salt
1 tsp sugar
1 chicken stock cube
3 tbsp water
1 cup bean sprouts
1/2 cup small cooked prawns / shrimps
4 eggs, beaten
1 red bell pepper, thinly sliced
1/2 cup shredded Chinese fish cakes (optional)

Warm a little oil in a non-stick pan and cook the beaten eggs, stirring all the time so that, when cooked, the egg is chopped up into small bits.

In a small blender, mix togetherthe rest of the oil, garlic, turmeric, madras powder, onion granules, salt, stock cube, sugar and water.

In a large non-stick wok, heat the blended spice mixture until just bubbling. Toss in the meats, fish cakes, shrimps, green onion, chilis, bean sprouts and peppers and stir fry for 3 minutes over medium heat. Add the cold noodles and egg and mix very well. Carry on stirring over medium heat until warmed through, adding a splash of water and cover for a little while if necessary. Serve.