Yield: 3 Servings
|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.