Ingredients
- 8 ounces rice vermicelli noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1/2 medium onion thinly sliced
- 1 small red bell pepper julienned
- 1 medium carrot julienned
- 12 shrimp peeled and deveined
- 4 ounces cooked char siu Chinese BBQ pork, thinly sliced
- 2 large eggs beaten
- 2 1/2 teaspoons curry powder
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/3 cup water
- 1 1/4 teaspoons sesame oil
- 1 teaspoon granulated sugar
- White pepper to taste
- 2 scallions chopped for garnish
Instructions
- Soak the rice vermicelli noodles in hot water for 2-3 minutes until soft. Drain and set aside.
- Heat oil in a wok over medium-high heat. Add garlic and onion, sauté for 2 minutes.
- Add bell pepper and carrots. Cook until vegetables are slightly softened.
- Add shrimp and char siu, cook until shrimp are pink. Push ingredients to the side, pour in eggs, scramble until just set.
- Add noodles, curry powder, soy sauce, fish sauce, water, sesame oil, sugar, and white pepper. Stir well to combine.
- Cook until heated through, stirring occasionally. Garnish with scallions when serving.
