Singapore Noodles
"One of the most popular stir fried noodles, made at home! Easy to make and you can substitute the stir fry ingredients with whatever you have on hand. It is a "dry" style stir fry so it isn't saucy. The sauce flavour gets soaked into the noodles, and there is plenty of flavour - you can even just eat the noodles plain! ! I often make this vegetarian using whatever vegetables I have on hand. It's also fantastic with chicken. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula. (Note 1) This recipe makes 2 very large servings. It's probably enough for 3 normal people...."
INGREDIENTS
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5 tbsp soy sauce (ordinary dark soy sauce)
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2 tbsp Chinese cooking wine (or substitute dry sherry)
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2½ tsp curry powder (hot or ordinary)
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½ tsp sugar
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½ tsp white pepper powder (or sub with black pepper)
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2½ oz / 75g dried rice vermicelli noodles (Note 2)
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2 tbsp peanut oil, separated
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8-10 medium raw shrimp / prawns, shelled and deveined
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2 eggs, beaten
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4 garlic cloves, minced
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1 tsp ginger, freshly grated
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½ lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 3)
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1 cup of red bell pepper (capsicum), thinly sliced
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½ medium onion, thinly sliced (yellow, brown or white)
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2 tsp thinly sliced hot green pepper (adjust to taste)
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