| Ingredients | Direction |
|---|---|
| 10-1/2 oz thin rice vermicelli 3 tbsp vegetable or peanut oil 2 garlic cloves, finely chopped 1 lb small raw shrimp, peeled, deveined and chopped into 2-3 pieces 4-oz cha siu, julienned 1 oion, finely sliced 1 tbsp mild curry powder, such as garam masala 1 green bell pepper, finely sliced 1 tsp sugar 1 tsp salt 1-2 tsp chicken stock 1 tbsp light soy sauce 1-1/3 cups bean sprouts, trimmed |
1. Cook the rice vermicelli according to the directions on the package. Drain and set aside. In a preheated wok, heat 2 tablespoons of the oil. Toss in the garlic and stir-fry until fragrant. Add the shrimp and stir-fry for 1 minute, or until the shrimp are beginning to change color. Add the cha siu and stir-fry for 1 more minute. Remove everythign from the wok and set aside. 3. In the clean wok, heat the remaining oil. Add the onion and stir-fry for 1 minute, then stir in the curry powder. Add the bell pepper, sugar, salt, and stock and stir-fry for 2 minutes. Pour in the lgith soy sauce followed by the vermicelli. Toss well. Finally, add the bean sprouts and the shrimp-pork mixture. Stir until warmed through, then serve at once. |