We have a lot of love for Singapore noodles. There's something so addictive about those softened strands of vermicelli wok-tossed with curry powder. We'll never stop shovelling them in! This version is not strictly traditional, but it's just as good. For midweek ease, we're using beef mince instead of barbecued pork and we've skipped the prawns. But you won't miss them. Promise.
Heat ½ the oil in a wok over high heat, add beef with ½ teaspoon salt flakes and a good crack of pepper. Cook, breaking up with a wooden spoon and stirring occasionally, for 5–6 minutes or until mince is caramelised. Remove from wok and set aside. While mince is cooking, continue with step 2.
Core and slice capsicum into 1cm-thick pieces. Peel and slice onion into thin wedges. Finely slice celery on an angle. Finely cut carrot into half-moons.
Return wok to high heat and add remaining oil. Add capsicum, carrot, celery and onion with a sprinkle of salt and cook, tossing with a wooden spoon, for 3–4 minutes or until vegetables are slightly caramelised but still tender. While vegetables are cooking, continue with step 4.
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Steep for 5 minutes and drain well.
Peel and crush garlic. Place garlic, kecap manis, soy sauce, sugar, mild Malaysian curry powder and cracked black pepper in a bowl and stir to combine.
Finely slice spring onion. Add mince, most of the spring onion, noodles and sauce mixture to vegetables and toss to coat. Divide between bowls and sprinkle with remaining spring onion to serve.