Singapore Noodles - cooking recipe

Ingredients

8 ounces thin rice stick noodles (vermicelli)
1/2 cup low sodium chicken broth
1 tablespoon soy sauce (to taste)
1 tablespoon rice wine or 1 tablespoon dry sherry
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes
4 ounces small shrimp, peeled and deveined
1 cup thinly sliced green bell pepper
1 tablespoon curry powder
1/4 teaspoon salt, I omit
3/4 teaspoon sugar
1/8 teaspoon fresh ground black pepper
4 ounces barbecued pork, julienned (about 1 cup)
1 cup finely shredded scallion

Preparation

Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
In a small bowl, combine the broth, soy sauce and rice wine.
Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
Stir in the scallions and serve.