Yield: 3 Servings
Measure | Ingredient |
---|---|
6 ounces | Vermicelli Noodles |
3 tablespoons | Soy Sauce |
1½ teaspoon | Curry Powder or to taste |
3 tablespoons | Vegetable Oil |
2 eaches | Garlic Cloves, minced |
1 each | Onion, small, thin sliced |
4 eaches | Green Onions, 1 inch lengths |
1½ cup | Shrimps, small, cooked |
3 cups | Bean Sprouts, rinsed, dried |
½ each | Green Pepper, strips |
½ each | Red Pepper, strips |
Place vermicelli noodles in hot (not boiling) water for 5 minutes.
Drain, cut noodles using scissors into 3 inch lengths. Keep moist and set aside. Combine soy sauce and curry powder, set aside. Heat wok or large heavy frypan over high heat until very hot; add 2 tablespoons oil, tilting wok to coat sides. Add onions, garlic, shrimps, bean sprouts, green and red pepper strips. Stir fry about 3 minutes until vegetables are crisp tender. Remove from wok and set aside. Add remaining oil to wok; when very hot, add noodles and soy sauce mixture. Stir-fry for 2 - 3 minutes. Return vegetable mixture to wok and stir-fry for about 1 - 2 minutes longer. Season with salt, if desired. From The Gazette, 92/04/08. Posted by James Lor.