SINGAPORE FRIED NOODLES

6 Skeins dried shrimp noodles
1 Medium yellow onion
1/2 c Dried shrimp
1 Green bell pepper
1 Egg
1 Medium firm tomato
1 tsp Water
2 Cloves Garlic, minced
1/2 kg barbecued beef
1 tsp Fresh ginger, minced
2 Stalks celery
1 tbsp Curry powder
2 c Bean sprouts, blanched
4 tbsp Peanut oil

~~SAUCE~~

1/2 c Stock
2 tsp soy sauce
1 tsp Sugar
1 tsp Chili oil

Prepare Noodles: Rinse shrimp noodles. Boil noodles in water until
cooked but still firm. Thin noodles only take about 3 minutes to reach
this stage. Drain, reserving boiling water, & rinse with cold water until
noodles are cooled & will not stick together. Place in oiled bowl,
refrigerate until firm. The noodles must be firm before frying. (Can be
prepared day before).

Prepare Shrimp: Wash & soak dried shrimp for 30 minutes; cut into
thin pieces. combine egg & water; cook as very thin omelet; cool; slice
into 2" long shreds. Thinly slice beef to match. Blanch bean sprouts in
noodlewater (this water will have other uses, so hold onto it). Peel
strings off celery stalks, thinly slice. Peel & halve onions, slice thinly.
Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges.
OR: slice these vegetables to match size of bean sprouts for better
looking dish. Mix sauce ingredients in bowl.
Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke,
toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
high heat for 2 minutes. Add sauce, & continue cooking until sauce
reduces by half. Remove to holding bowl.
Rinse wok; return to high heat; when it is dry, reduce heat to medium
& add remaining peanut oil. Heat oil to moderate (don’t let it smoke);
add curry powder, stirring to mix with oil. Avoid burning curry; if it
burns, start over. Cook curry powder for about 30 seconds. Add
noodles a fist-full at a time, breaking noodles into short pieces. Toss
noodles to coat & heat them. When hot, add cooked shrimp &
vegetables; toss together to mix. Turn off heat. Add beef, egg shreds
& tomato wedges; mix together.
Serve hot. Enjoy!