Singapore Noodles

Ingredients

• 2 tbsp soy sauce
• 2 tbsp Chinese cooking wine
• 2 1/2 tsp curry powder
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 100g dried rice vermicelli noodles
• 2 tbsp peanut oil, separated
• 8–10 medium raw shrimp, shelled and deveined
• 2 eggs, beaten
• 1/2 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ginger, freshly grated
• 1/2 lb Chinese barbecue pork (Char Siu), thinly sliced
• 1 cup red bell pepper, sliced
• 2 tsp thinly sliced hot green pepper (optional)

Instructions

1. Combine the sauce ingredients (soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper) in a small bowl and mix.
2. Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
3. Heat 1 tbsp of oil in a wok or heavy-based fry pan over medium heat. Add the shrimp and cook until just cooked, about 2 1/2 to 3 minutes. Remove and set aside.
4. Add the beaten egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok, and slice while still rolled up.
5. Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger, and onion, and cook for 2 minutes until onion is slightly softened.
6. Add bell pepper and cook for 1 minute.
7. Add noodles and sauce, give it a few tosses. Then add the egg, pork, shrimp, and chilies (if using). Toss until the sauce coats all the noodles and everything is heated through, about 1 to 2 minutes.