Singapore Noodles
rec.food.recipes/Mr. Robin Cowdrey/1998
Yield: 4 servings

6 oz medium rice stick noodles
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp rice wine vinegar
2 tbsp liquid honey
1/2 tsp hot chili paste
1 tbsp vegetable oil
1 tbsp curry powder
1 tbsp minced ginger root
3 cloves garlic; minced
1 cup finely sliced leeks
1 sweet red pepper; chopped
1 green pepper; chopped
8 oz lean pork; cut into thin strips
8 oz shrimp; peeled and deveined
3 cups bean sprouts
1/4 cup chopped fresh coriander; as garnish

In bowl, pour boiling water over noodles; let stand for 10 minutes. Drain.

Meanwhile, whisk together soy sauce, oyster sauce, vinegar, honey and chili paste; set sauce aside.

In wok or large deep skillet, heat oil over medium-high heat; stir-fry curry, ginger and garlic for 30 seconds.

Add leeks and red and green peppers; stir-fry for 1 minute.

Add pork and shrimp; stir-fry for 4 minutes or until shrimp are pink.

Add noodles, sauce and bean sprouts; gently toss to combine. Stir-fry for 5 minutes or until noodles are heated through. Garnish with coriander.