1. Prepare the veggies first – peel the onion, cut it in half, and slice finely. Peel the garlic and mince finely. Peel the ginger and mince finely as well. Clean the banana peppers, remove the seeds, and cut them into very fine strips. Clean the cabbage and shred it. Cut the spring onions into fine rings. Add the eggs to a bowl and whisk a little, so the egg yolks break apart. Keep everything (including meat and spices) ready for cooking.

2. Cook the rice noodles according to the package instructions, but one minute shorter – they will cook a bit longer in the wok, and you don’t want them to get too soft. Rinse them with cold water, let drain, and set aside.

3. Heat up a large wok* (or a large frying pan*) with a good amount of sesame oil until very hot. Add the eggs and cook them to get scrambled eggs. Take out and set aside. Next, add the sliced onion, minced garlic, and ginger to the hot oil and cook until softer and slightly browned. Move everything to the sides and add the ground pork. Let cook for a while and do not move it, so it has a chance to brown a bit, then break into crumbles and mix with the rest. Add the peppers and the cabbage, mix in, and give that also a chance to cook for some time. Add the soy sauce, curry powder, and crispy chili oil and mix to combine. Finally, add the cooked rice noodles and most of the spring onions (keep some for decorations) and mix everything well. Season with salt and pepper to your liking.

4. Before serving, add the scrambled eggs and decorate with the remaining spring onion rings. We normally serve the Singapore noodles with crispy chili oil on the side, so everyone can add some more if they like ;)