Singapore Curry Noodles
Despite the name, this stir-fried curry noodle dish is actually from Hong Kong. Thin rice vermicelli with shrimp, char siu, and yellow curry.
Ingredients
- 8 oz thin rice vermicelli
- 1/2 lb shrimp
- 1/2 lb char siu (or ham), sliced
- 2 eggs, beaten
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tsp sugar
- Vegetable oil
Instructions
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1
Soak vermicelli in hot water for 5 minutes until pliable. Drain.
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2
Heat oil in a wok. Scramble eggs, remove. Stir-fry onion and bell pepper.
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3
Add shrimp and char siu. Stir-fry until shrimp is pink.
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4
Add curry powder, stir 30 seconds. Add noodles, soy sauce, and sugar. Toss to coat evenly with curry.
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5
Add bean sprouts and scrambled egg. Toss and serve.
