Singapore street noodles

This is an adaptation of the dish from Lao Schezwan, a really popular Chinese restaurant from China town, Chicago. It's one of my favorite dishes to order there. I don't know how the real street noodles in Singapore taste like, but this is a pretty good dish, none the less.

Rice noodles - 1 packet (10 oz)

Chicken/shrimp/tofu - 1/2 lb

Red pepper - 1

Jalapeno - 1

Onion - 1

Garlic - 2 cloves

Ginger - 1 inch

Oil - 1 tbsp

Salt - to taste

Red chili powder - 1 tsp

Turmeric - 1 tsp

Curry powder - 1 tbsp

Soak the rice noodles in water for 15 to 20 min (or according to instructions on the pack). Drain and reserve.

Slice thinly, the onions, jalapenos, ginger, garlic and red pepper. I used chicken here. Cut the chicken into bite sized pieces. Heat the oil in a pan or a wok, and add the chicken, ginger and garlic. When the chicken is cooked, add the vegetables and cook till they are tender. Add the salt, and the turmeric, chili and curry powders. Stir well and add the noodles. Mix well, garnish with lemon and serve.