1 Large package thin vermicelli noodles
2 Lop chong or char siu julienned
2 eggs
2 cup medium size shrimp, peeled and deveined
1 cup Sweet peppers, sliced (red, orange, yellow, green) any color
½ Round onion sliced
1 medium carrot julienne
½ cup sliced green onion, ½ in
2-3 Tbsp curry powder
3 Tbsp. patis, fish sauce, add more to taste
1 slices hot chili pepper (optional)
3 Tbsp. peanut oil or canola
1. Soak rice noodles in hot water until soft, 10 minutes . Drain and set aside.
2. In a large nonstick wok, heat 1 Tbsp. oil. Scramble eggs in a bowl and cook in wok. Remove when done
and set aside.
3. Add 2 Tbsp. oil to wok and heat. Saute onion, carrots and peppers. Cook till translucent.
4. Add lop chong and shrimp. Cook till done. Add curry powder. Stir in curry powder. Toss scrambled eggs in and mix to combine..
5. Fold in noodles with all ingredients. Making sure the noodles gets evenly coated with curry flavor. Season to taste with Patis. Add more patis to get a nice umame flavor.
6. Continue cooking until noodles are steamy and tasty. Water can be added to keep noodles moist and distribute flavor.
7. Garnish with cilantro.