Ingredients:
150 g rice vermicelli (mee hoon)
1 egg, seasoned with 1 tsp light soy sauce and 1/8 tsp pepper, beat and scrambled with 2 tsp oil
2 tbsp oil
2 cloves garlic, finely chopped
1 onion/shallot, finely chopped
1 tsp grated fresh ginger
1/2 cup diced chicken/pork meat
3 prawn, removed shell
2 chinese dried mushroom, soaked and thinly sliced (reserved the mushroom water)
1 fresh red chili, removed seeds and thinly sliced
1 cup bean sprouts
1 stalk spring onion, sliced long
1/4 cup reserved mushroom water
Seasoning:
1/2 tbsp curry powder
3 tbsp light soy sauce
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp fish sauce
1 tbsp shao xing wine or any rice cooking wine
1/2 tsp sugar
1/2 tsp salt or to taste
1/2 tsp white pepper or to taste
Method:
Soak noodles in cold water bath until soften (at least 30 minutes) and drain well; set aside.
In a bowl, mix together all the seasoning ingredients; set aside.
Heat oil in a wok or deep non-stick pan over high heat, stir-fry garlic, onion and ginger until fragrant and starting to be golden brown.
Add-in meat slices and/or prawn, stir-fry for another 1 minute or till almost cooked.
Add-in rice noodles and seasoning mixture, stir-fry to well-mix the ingredients and seasoning spread out evenly.
Add-in bean sprouts, red chili and spring onion, sprinkle-on mushroom water, stir-fry for another 3 minutes or till bean sprouts just right cooked thoroughly (meantime, adjust the taste accordingly with salt and pepper if desired).
Dish-up and best serve immediately.
