Singapore Fried Rice Noodles

4 ounces rice vermicelli
½ red bell pepper
2 teaspoons mild curry powder
¼ teaspoon turmeric
½ teaspoon grated ginger
½ cup chicken stock or broth
2 tablespoons plus 1 teaspoon soy sauce
½ teaspoon sugar
4–5 tablespoons oil for stir-frying
2 ounces shrimp, peeled and deveined
1 cup mung bean sprouts, rinsed and drained
4 ounces barbequed pork, cut into very thin slices
teaspoon freshly ground pepper

1. Soak the rice noodles in hot water for 20 minutes or until softened. Drain
   thoroughly. Wash the red pepper and remove the seeds.
2. Combine the curry powder, turmeric, and ginger. Set aside. Combine the
   chicken broth, soy sauce, and sugar. Set aside.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the
   shrimp and stir-fry briefly until they turn pink. Remove and set aside.
4. Add 2–3 tablespoons oil. When oil is hot, add the curry powder mixture and
   stir-fry until aromatic. Add the red pepper and bean sprouts. Add the
   noodles and stir-fry for a few minutes, adding water if necessary.
5. Add the sauce in the middle of the wok. Bring to a boil. Add the barbequed
   pork and mix through. Add the stir-fried shrimp. Sprinkle with the freshly