Foryoueats: Singapore Noodles | Marion's Kitchen

Ingredients

• 200g (7 oz) dried rice vermicelli noodles
• 4 tbsp vegetable oil
• 4 eggs, lightly whisked
• 4 garlic cloves, finely chopped
• 1 onion, finely diced
• 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
• 50g (1.7 oz) sugar snap peas, trimmed and sliced
• 300g (10.5 oz) peeled and deveined prawns/shrimp
• 2 tbsp Chinese Shaoxing cooking wine (optional)
• ¼ cup soy sauce
• 2 tsp mild curry powder
• 1 tsp sugar
• Quick Chinese BBQ Pork:
• 300g (10.5 oz) pork belly, skinless, cut into 2 thick slices
• 2 tbsp char siu sauce*
• 1 tbsp soy sauce