Singapore Noodles Recipe - Food.com
"My local Chinese restaurant makes a wonderful version and this recipe, from Stir-Frying to the Sky;s Edge by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Recipe #269360 . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold...."
INGREDIENTS
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8 ounces thin rice stick noodles (vermicelli)
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1/2 cup low sodium chicken broth
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1 tablespoon soy sauce (to taste)
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1 tablespoon rice wine or 1 tablespoon dry sherry
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3 tablespoons peanut oil or 3 tablespoons vegetable oil
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1 tablespoon minced garlic
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1 tablespoon minced ginger
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1/4 teaspoon red pepper flakes
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4 ounces small shrimp, peeled and deveined
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1 cup thinly sliced green bell pepper
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1 tablespoon curry powder
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1/4 teaspoon salt, I omit
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3/4 teaspoon sugar
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1/8 teaspoon fresh ground black pepper
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4 ounces barbecued pork, julienned (about 1 cup)
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1 cup finely shredded scallion
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