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Singapore Noodles

kept byjenctan

5 tbsp soy sauce (ordinary dark soy sauce)
2 tbsp Chinese cooking wine (or substitute dry sherry)
2½ tsp curry powder (hot or ordinary)
½ tsp sugar
½ tsp white pepper powder (or sub with black pepper)
2½ oz / 75g dried rice vermicelli noodles (Note 2)
2 tbsp peanut oil, separated
8-10 medium raw shrimp / prawns, shelled and deveined
2 eggs, beaten
4 garlic cloves, minced
1 tsp ginger, freshly grated
½ lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 3)
1 cup of red bell pepper (capsicum), thinly sliced
½ medium onion, thinly sliced (yellow, brown or white)
2 tsp thinly sliced hot green pepper (adjust to taste)



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