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Singapore noodles

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¾ cup rice noodles, dry
½ cup shrimp, peeled
½ cup pork, cut in strips
2 tsp. soy sauce
2 tsp. rice wine
1 tsp. cornstarch
2 tbsp. curry powder
2 tbsp. fish sauce
1 tbsp. oyster sauce
¾ cup chicken broth
2 eggs, beaten
2 garlic cloves, minced
1 tbsp. ginger, minced
½ onion, sliced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 can (8 oz) strip bamboo
½ cup bean sprouts
3 green onions, chopped
Vegetable oil

Soak the rice noodles in hot water for 3 minutes, pulling the noodles apart as they become flexible. Rinse them well in cold water. In a bowl, combine shrimp, pork, soy sauce, rice wine, and cornstarch. Stir well, then let sit while you prepare the rest of the dish. In another bowl, combine the fish and oyster sauces with the chicken broth.

Heat a wok on high and add in vegetable oil to coat the bottom. First add in the egg, scrambling it. Remove the egg and keep readily available to add back in later. Add in more oil and cook the garlic and ginger, stirring for about a minute or less. Add in the meat without the marinade. Cook until the pork is just starting to stop being pink, but isn’t cooked all the way through. Add in the marinade, along with the veggies. Cook and stir constantly for a couple of minutes. Add in the curry and sauce mixture. Stir well before adding the noodles and scrambled egg. Stir well, making sure the noodles get coated well. Serve topped with scallions.

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