Singapore Noodles

• 8 ounces thin rice stick noodles (vermicelli)
• 1/2 cup low sodium chicken broth
• 1 tablespoon soy sauce (to taste)
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 3 tablespoons peanut oil or 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes
• 4 ounces small shrimp, peeled and deveined
• 1 cup thinly sliced green bell pepper
• 1 tablespoon curry powder
• 1/4 teaspoon salt, I omit
• 3/4 teaspoon sugar
• 1/8 teaspoon fresh ground black pepper
• 4 ounces barbecued pork, julienned (about 1 cup)
• 1 cup finely shredded scallion

1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
2. In a small bowl, combine the broth, soy sauce and rice wine.
3. Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
4. Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
5. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
6. Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
7. Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
8. Stir in the scallions and serve.

thin rice, chicken broth, soy sauce, rice wine, peanut oil, garlic, ginger, red pepper, shrimp, green bell pepper, curry powder, salt, sugar, fresh ground black pepper, barbecued pork, scallion

Taken from www.food.com/recipe/singapore-noodles-462300 (may not work)