Singapore Noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

2 tablespoons minced ginger

2 cups cooked meat or shrimp in bite-sized pieces

2 green onions, trimmed and thinly sliced

1–2 teaspoons red pepper flakes

¼ cup oyster sauce

3 tablespoons curry powder

2 teaspoons soy sauce

1 package rice sticks, soaked in hot water until soft and drained

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger. Stir-fry until soft.
2. Add the cooked meat or shrimp, green onion, and red pepper flakes to the wok; stir-fry until hot.
3. Stir in the oyster sauce, curry powder, and soy sauce. Add the rice noodles and toss. Serve immediately.