Singapore Noodles

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, Chinese Roast Pork . 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.

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 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

Directions

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.