
A vibrant and aromatic stir-fry featuring thin rice vermicelli, succulent shrimp, and savory BBQ pork tossed in a fragrant curry-infused sauce. This classic takeout favorite is quick to make and packed with bold flavors and colorful vegetables.
In a small bowl, whisk together the soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper until well combined to create the stir-fry sauce.
Place the dried rice vermicelli in a large heatproof bowl and cover with boiling water. Soak according to the package instructions until tender but still firm (al dente). Drain thoroughly and set aside.
Heat 1 tablespoon of peanut oil in a wok or large heavy-based skillet over medium-high heat. Add the shrimp and cook for 2.5 to 3 minutes until they turn pink and are just cooked through. Remove from the wok and set aside.
Pour the beaten eggs into the hot wok, spreading them out to form a thin omelet. Once set, use a spatula to roll the omelet up, remove it from the wok, and slice it into thin strips while still rolled.
Return the wok to medium heat and add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, and sliced onion. Sauté for about 2 minutes until the onion has slightly softened.
Add the sliced red capsicum (bell pepper) to the wok and stir-fry for 1 minute to maintain its crispness.
Add the drained noodles and the prepared sauce to the wok, tossing a few times to distribute the seasoning. Add the sliced egg, BBQ pork, cooked shrimp, and hot green peppers. Toss continuously for 1 to 2 minutes until the sauce evenly coats the noodles and everything is heated through.
Transfer the noodles to a serving platter and serve immediately while hot.
For the best texture, ensure the noodles are well-drained before adding them to the wok to prevent the dish from becoming soggy. If you cannot find Chinese BBQ pork (Char Siu), you can substitute it with thick-cut ham or cooked chicken strips. Adjust the amount of curry powder to suit your heat preference.





