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Singapore Noodles
Ingredients
- Ingredients
- SAUCE
- ▢ 2 tbsp soy sauce (Note 1)
- ▢ 2 tbsp Chinese cooking wine (Note 2)
- ▢ 2 1/2 tsp curry powder (hot or ordinary, Note 3)
- ▢ 1/2 tsp sugar
- ▢ 1/2 tsp white pepper (black also ok)
- STIR FRY
- ▢ 100g / 3 oz dried rice vermicelli noodles (Note 4)
- ▢ 2 tbsp peanut oil , separated
- ▢ 8-10 medium raw shrimp / prawns , shelled and deveined
- ▢ 2 eggs , beaten
- ▢ 1/2 medium onion , thinly sliced (yellow, brown or white)
- ▢ 4 garlic cloves , minced
- ▢ 1 tsp ginger , freshly grated
- ▢ 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
- ▢ 1 cup red capsicum / bell pepper
- ▢ 2 tsp thinly sliced hot green pepper (adjust to taste, optional)
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