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Title: Xing Zhou Mi Fen (Singapore-Style Rice Noodles)
Yield: 1 Servings

Ingredients

    1/2 lb thin dried rice noodles; aka
      1    rice sticks
    1/4 lb raw shrimp; shelled,
      1    deveined, and diced
    1/2 c  onion; shredded
      5 tb oil
      1 ts good-quality curry powder
      1    or more to taste
      1 ts salt; or more to taste
      1 ts sugar
      1 tb soy sauce
      1 c  shredded roast pork; and/or
      1    other meat
      1 c  mung bean sprouts
      1 c  chicken broth

Instructions

Bring a pot of water to the boil and cook the noodles for 30 sec. Or
if the noodles are really, really thin, just soak them briefly in
cold water. Drain them in a colander and then let them dry in a thin
layer on a tray, lightly covered. Fluff them up with chopsticks.

Stir-fry the shrimp in a large wok or frying pan in 1 T oil for a few
seconds. Drain and set aside.

Add the rest of the oil to your wok and heat it quite hot. Stir-fry
the onions until they are translucent. Push them off to one side and
add the curry powder to the oil. Cook the powder for 10 sec and then
add the salt, sugar, soy sauce, meat, bean sprouts, shrimp, and
chicken broth. Bring the whole mess to a boil.

Put the noodles in a pile on top but do not stir. Cover the wok and
cook over medium-high for 3 min. There should be a small amount of
sauce left in the bottom, fairly thick but not burned. Toss the
noodles now with the rest of the sauce.

adapted from Florence Lin

From: mloo@juno.com (Michael Loo)

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