Singaporean Style Rice Vermicelli

100g Yeo’s Rice Vermicelli
20g BBQ Pork, shredded
20g shrimps
20g bean sprouts
1 egg
10g spring onion
5-10g onion, shredded

2 tbsp Yeo’s Hot Bean Sauce
1 tsp Yeo’s Curry Powder
1 tsp Yeo’s Light Soy Sauce
½ tsp sesame

-  Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain and rinse under could water.

- Whisk together the eggs, 1 tsp of the curry powder and sesame oil until blended.

- Spoon ½ tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat. Stir-fry the egg with spring onion, onion, BBQ pork and shrimps. Remove and reserve in a small bowl.

- Return the skillet or wok to moderately high heat, add the ginger, garlic, chillies, and the remaining curry powder. Stir-fry for 30 seconds until fragrant. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.

Rice and noodles