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HO HO'S CHINESE RESTAURANT SINGAPORE NOODLES
Source: Ho Ho's Chinese Restaurant - 3956 S. Howell Avenue, Milwaukee, Wisconsin
4 oz. dried rice stick noodles
1 T. corn oil
1 jalapeño pepper with seeds, sliced
2 small cloves garlic, peeled and minced
4 oz. (1 cup) cooked small shrimp
4 oz. (1 cup) shredded barbecued pork
1/2 green or red bell pepper, seeded, cored and shredded
1 small Spanish onion, shredded
3 to 4 oz. fresh bean sprouts
1/2 tsp. salt
3/4 tsp. sugar
3/4 tsp. monosodium glutamate (optional)
1 1/4 tsp. curry powder
Soak rice stick noodles in boiling water 5 to 10 minutes; drain and rinse in cold water. Set aside.
Put wok on top of stove over high heat and heat 1 to 2 minutes or until drop of water dropped into wok sizzles. If using electric wok, heat wok to 200ºF.
Add oil, jalapeñno pepper and garlic. Stir-fry a couple of seconds. Add shrimp, pork, bell pepper, onion and bean sprouts and cook, stirring, 15 seconds. Add rice stick noodles and cook, stirring constantly, until well mixed and noodles are heated through, 1 to 2 minutes.
Add seasonings and stir until mixture is golden brown and the aroma is strong. Serve immediately. Makes 2 servings.
NOTE: Dried rice stick noodles are available at Oriental grocery stores.