Singapore Fried Rice Noodles

This is adapted from a Pinterest recipe that was circulating around a while back. J decided to take it and make it his own.


Ingredients (Veggies and Noodles):
2-3 cloves garlic, crushed
2" piece ginger, minced
1 yellow onion, thinly sliced
1 stalk celery, sliced
1 carrot, peeled (we carrot peeled the whole thing into tasty, thin strips)
Handful shitake mushrooms, sliced thin
1 green pepper, sliced thin
Handful bean sprouts
2-3 green onions, chopped
1 packet fine dry rice vermicelli (usually about 12 oz)
1 tsp canola oil

Ingredients (Sauce):
2 tbsp curry powder
2 cloves garlic, minced
1" piece ginger, minced
1 cup vegetable stock
3 tbsp soy sauce
3 tsp sugar
2 tsp hot chilli paste
1 tsp canola oil

Directions:
Cook the noodles in boiling water. Keep covered for about eight minutes (until soft). Drain and set aside.
Prepare the sauce. Heat the oil and saute the ginger, garlic and curry powder. Add the rest of the ingredients and let it just come to a boil. Set aside.
Heat the oil in a wok or large pan. Add ginger and garlic and stir fry till the garlic becomes golden. Add the onions and the other vegetables and stir fry on high heat. Add the noodles to it and mix well. Add sauce, stir well and switch off the heat. Serve hot.
NOTE: We served it with the sauce separate, just so that people could serve it to taste.