Singapore Fried Rice Noodle

Ingredients:
3 cups thin rice noodles, soaked in cold water for 2 hours, and drained
1/2 cup cooked shrimps, without shells, deveined, rinsed and drained
1/2 cup cooked pork, cut into 1/4-inch strips

1/4 cup chicken stock
1/4 cup white wine
2 tablespoons light soy sauce
1 tablespoon corn starch
1/2 teaspoon ground white pepper
1/2 teaspoon saltCanola oil, for stir frying noodle
1 tablespoon minced ginger
1 tablespoon minced garlic

1/2 cup scallions, cut into 1-inch strips
1 red bell pepper, julienned
1 green bell pepper, julienned1 onion, julienned
2 eggs, scrambled
1/2 tsp chilli paste
2 tablespoons curry powder

Directions:
1) Soak rice noodle in hot water until softened. Drain and set aside.

2) Marinate shrimp and pork together in soy sauce, white wine, corn starch and white pepper and salt for 30 minutes.

3) In a hot wok well coated with canola oil, stir fry ginger, garlic and scallions.

4) Add marinated shrimp and chicken to wok and stir fry quickly for 1 minute. Remove shrimp and pork and set aside.

5) Add more canola oil, if necessarily, to wok and stir fry green bell peppers, red bell peppers and onions. Season with salt and pepper and cook for 1 minute. Remove vegetables and set aside.

6) In a hot wok, add canola oil and 2 beaten eggs. Quickly spread the eggs over the wok. When the egg is partially done, add rice noodles to the wok. Stir and fold noodles so that the small pieces of eggs are distributed uniformly in the noodles.

7) Add chicken stock, curry powder, and chilli paste to taste. When noodles are hot, add back shrimp, pork and vegetables to the noodles and continue to stir fry until everything is steaming hot.