Singapore Noodles

Ingredients

• 8 oz thin rice vermicelli
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 lb peeled shrimp
• 4 oz char siu pork or ham, sliced
• 1 red bell pepper, julienned
• 1 cup bean sprouts
• 3 scallions, sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tsp sugar
• salt, to taste

Before you cook

• Soak the rice vermicelli in warm water until pliable, then drain.
• Julienne the bell pepper and slice the scallions.
• Mince the garlic.

Steps

1. Heat 1 tablespoon of the oil in a wok over high heat.
2. Pour in the beaten eggs and scramble them quickly, then remove them to a plate.
3. Add the remaining oil to the wok.
4. Add the garlic and stir-fry for 15 seconds.
5. Add the shrimp and cook until just pink, about 2 minutes.
6. Add the char siu pork and bell pepper and stir-fry for 1 minute.
7. Sprinkle the curry powder over the ingredients and stir-fry for 30 seconds until fragrant.
8. Add the drained rice vermicelli to the wok.
9. Pour the soy sauce and sugar over the noodles and toss everything together until the noodles turn evenly yellow.
10. Return the scrambled egg to the wok.
11. Add the bean sprouts and scallions and toss for 1 more minute.
12. Season with salt to taste and serve immediately.