A delightful twist on classic Singapore noodles, featuring a harmonious blend of spices, shrimp, and pork.
Soak the rice noodles in warm water for about 20 minutes until soft, then drain and cut into shorter lengths.
Cutting the noodles makes them easier to stir-fry and serve.
Mix soy sauce, oyster sauce, curry powder, red pepper flakes, sugar, and black pepper in a small bowl.
Adjust the spice level to your preference by adding more or less red pepper flakes.
Heat a wok over high heat, add oil, and stir-fry the shrimp until pink but not fully cooked. Remove and set aside.
Cooking the shrimp partially ensures they remain tender when added back later.
In the same wok, stir-fry the bell pepper until slightly softened.
Keep the vegetables slightly crisp for a better texture.
Add the noodles and sauce to the wok, tossing to coat evenly.
Ensure the noodles are well-coated with the sauce for maximum flavor.
Return the shrimp and add the pork to the wok, stir-frying until everything is heated through.
Avoid overcooking the shrimp to keep them juicy.
Garnish with scallions and serve hot.
Serve immediately to enjoy the dish at its best.
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