· 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)· 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)
Step 1Combine the Sauce ingredients in a small bowl and mix.Step 2Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.Step 3Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.Step 4Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).Step 5Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.Step 6Add capsicum and cook for 1 minute.Step 7Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.Step 8Serve immediately.