150g Dried rice vermicelli
75g shelled shrimps
75g barbecue pork
1 onion,medium size,sliced
1 red bell pepper
2 clove shallot,sliced
1tbsp curry powder
Marinade for shrimp:
1/8 tsp salt
Ground white pepper
1 can chicken stock (or 1 cube chicken buillon with about six tbsp water)
1.Soak dried rice vermicelli until soft. Drain.
2.Devein the shrimps.Rinse and wipe dry.add marinade and mix well.Shred onion,barbecue pork and bell pepper.stir fry them until done.
3.whisk the egg.fry in oil to make egg omelette.leave it to cool and shred.
4.Heat oil ina wok.Stir fry shallot,curry and turmeric powder until fragrant.add the vermicelli ,stock and seasoning.Mix well.Put in remaning ingredients and stir fry well.Serve.