Dairy-Free Singapore Noodles

Ingredients

• about 450 g Rice Noodles (thin)
• about 225 g Shrimp (peeled and deveined)
• about 225 g Pork (thinly sliced)
• 2 tablespoons Vegetable Oil
• 1 medium Onion (sliced)
• 1 medium Bell Pepper (sliced)
• 1 medium Carrots (julienned)
• 3 cloves Garlic (minced)
• 2 tablespoons Curry Powder
• 3 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 2 stalks Green Onions (chopped)
• 1 cup Bean Sprouts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Rice Noodles in a large bowl and cover them with warm water. Let them soak for 10 to 15 minutes, or until they are soft but still have a slight chew. Drain the noodles thoroughly in a colander.
2. 2Heat 2 tablespoons of Vegetable Oil in a large wok or 30.48 cm skillet over high heat until the oil shimmers, about 204.4°C (200°C). Add the about 225 g Pork and stir-fry for 2-3 minutes until it is no longer pink. Add the about 225 g Shrimp and cook for another 2-3 minutes, until they turn pink and opaque. Remove the pork and shrimp from the wok and set them aside on a plate.
3. 3Add the 1 medium Onion, 1 medium Bell Pepper, and 1 medium Carrots to the same wok. Stir-fry over high heat for 3 to 5 minutes, until the vegetables are slightly tender-crisp. Add the 3 cloves Garlic and 2 tablespoons Curry Powder, and stir-fry for 1 minute more until fragrant.
4. 4Add the drained about 450 g Rice Noodles, the cooked pork, and the cooked shrimp back into the wok with the vegetables. Pour in the 3 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, and 1 teaspoon Sugar. Toss everything together gently and stir-fry for 2 to 3 minutes, until the noodles are heated through and well coated with the sauce.
5. 5Stir in the 2 stalks Green Onions and 1 cup Bean Sprouts. Cook for 1 minute more, just until the bean sprouts are slightly wilted but still crisp. Serve immediately.

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