Ingredients for 2 servings

• 125g of dry vermicelli
• 75g of Chinese BBQ Pork (Char Siu )
• 75g of shrimps/prawns
• 75g bean sprouts
• 25g chives
• 1 stalk of spring onion
• 1/4 onion
• 1/2 red pepper
• 1 egg
• 1 chili peppers
• 1 tbsp curry paste
• 1/2 tsp tumeric
• 1 tbsp light soy
• 1/2 tbsp shaoxing wine
• 1/2 tsp dark soy
• 3 tbsp oil

Instructions:

Prep

Soak the noodles so they soften up, they shouldn't get too soft as otherwise they fall apart when cooking.

Remove heads and tails of the bean sprouts.

Cut onion & red pepper in slices.

Chop chives and spring onion into 10 cm put the white part of the spring onions with the regular onion as it needs to cook for longer.

Cut the char siu into thin strips.

Beat the egg in a bowl and set aside

Wash and devein the shrimp mix in the dark soy sauce and set aside.

Pre cook noodles

Heat a wok to high heat.

Add 1 tbsp of oil to the wok.

Add the noodles and cook for 1 minute. Remove the noodles and set aside.

Pre cook shrimp / prawns

Add 2 tbsp of oil to the wok and reduce to medium heat

Add shrimp to the wok and stir fry for 10-20 seconds until the curl and change color. Then remove them from the wok and turn up the heat to high. Wait 30 seconds.

Cook the dish

Add red pepper, onion and chilies and stir fry until aromatic

Add char siu and fry for 20 seconds

Push everything to one side in the wok, add bean sprouts and fry for 20 seconds, then mix everything.

Add 1 tbsp of shaoxing wine and 1/2 tsp salt to the edge of the wok stir fry for 10 secs.

Make a well in the center of the wok, add the egg let it sit for 10 seconds and then mix the wok.

Add shrimp to the wok.

Make a well again and add 1/2 tsp tumeric, 1 tbsp curry and 1tbsp light soy sauce into the well.

Add the noodles back into the wok and stir fry for a minute.

Add chives and green onion and turn off the heat.

Mix well and serve.