Singaporean Sotanghon

Ingredients

250 g Sapporo Long Kow Vermicelli

600 g raw shrimps

2 tbsp cooking oil

2 cloves finely chopped garlic

350 g pork loin cut into strips

1 large onion cut into thin wedges

1 tbsp mild curry powder

155 g green beans (baguio beans) cut into small diagonal pieces

1 large carrot cut into fine matchsticks

1 tbsp sugar

1 tbsp salt

1 tbsp soy sauce

200 grams bean sprouts, scraggly ends removed

Spring onion cut into fine strips for garnishing

Procedure

Soak the Sapporo Long Kow Vermicelli in boiling water for 5 minutes or until it becomes soft before draining. De-vein and peel the shrimps. Then chop the shrimp meat. Add 1 tbsp of cooking oil in a wok and heat it up. When it is hot, add the shrimp meat, garlic and pork. Stir-fry for 2 minutes or until they are just cooked, remove from the wok. Reduce the heat to medium and heat another tbsp of cooking oil. Add the onion and curry powder and stir-fry for 3 minutes. Add the beans, carrot, sugar and salt. Sprinkle with a little water and stir-fry for 2 minutes. Add the Sapporo Long Kow Vermicelli and soy sauce to the wok, toss with 2 wooden spoons. Add the bean sprouts and pork mixture, season with salt, pepper and sugar to taste. Then toss well before serving with spring onion as garnish.