Chow Mei Fei (Singapore Noodles)

 

Ingredients:

1 Pound Rice Vermicelli Noodles 1 Pound Baby Shrimps, Without Shells, Deveined, Rinsed And Drained 1 Skinless Chicken Breast, 1/4-Inch Strips 1/4 Cup Chinese Rice Wine 2 Tablespoons Soy Sauce 1 Tablespoon Cornstarch 1/2 Teaspoon Ground White Pepper Canola Oil, To Cook 1 Tablespoon Minced Ginger 1 Tablespoon Minced Garlic 1/2 Pound Bean Sprouts 1 Onion, Julienned 2 Eggs, Lightly Beaten 2 Tablespoons Curry Powder Salt And Pepper To Taste

Directions:

 Soak the noodles in cold water for 15-20 minutes and drain.

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes.

In a hot wok or frying pan, coated well with oil, fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out pan and coat well with oil. When oil is smoking hot, add rice noodles to the wok, and then the beaten eggs. Stir to cook egg and mix into noodles.. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and salt and pepper to taste. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot. Serve.

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Yields

4-6 servings