Singapore Noodles

• 2 tablespoons dried shrimp
• 10 1/2 ounces dried rice vermicelli
• 1/3 cup vegetable oil
• 2 eggs, beaten
• 3 1/2 ounces Chinese barbecued pork (char siu), thinly sliced
• 1 brown onion, thinly sliced
• 1 cup bean sprouts, tailed
• 1 tablespoon All-purpose curry powder
• 2 tablespoons light soy sauce
• 2 scallion, shredded
• 2 fresh long red chilies, shredded

1. Soak the dried shrimp in boiling water for 1 hour, then drain.
2. Soak the noodles in hot water for 67 minutes, then drain.
3. Heat a wok over high heat, add 1 tablespoon of the oil, and heat until very hot.
4. Pour in the egg and swirl to coat the wok, then cook for 12 minutes, or until set.
5. Remove from the wok and cut into small pieces.
6. Preheat the wok over high heat, add the remaining oil, and heat until very hot.
7. Stir-fry the pork and shrimp with the onion and bean sprouts for 1 minute, then add the noodles, 1 teaspoon salt, curry powder, and soy sauce, blend well and stir for 1 minute.
8. Add the omelette, scallion, and chili, toss to combine and serve immediately.

shrimp, rice vermicelli, vegetable oil, eggs, pork, brown onion, bean sprouts, allpurpose, soy sauce, scallion, long red chilies

Taken from www.cookstr.com/recipes/singapore-noodles-2 (may not work)