Wineshark Cooking Class - Stir-Fried Rice Noodles in Singapore Style

Ingredients (for 4):

• Vietnamese Pho - 2 bags
• Shrimp - 1 catty
• Ham - 1 bag
• Hotbed chives - 1 bunch
• Red chili - 2
• Garlic - 4 cloves
• Oil - 1 tbsp
• Chicken stock - 1 bowl
• Curry powder - 3 tsp
• Salt - 2 tsp

Procedures:

1. Blanch the Vietnamese pho in hot water until softened.

2. Remove and cool down under running water. Adding some oil to avoid the noodles sticking together.

3. Remove the shell of the shrimps, take away the intestines and clean. 

4. Cut the ham into strips.

5. Peel the garlic and cut into slices.

6. Wash the hotbed chives and cut into sections.

7. Cut the red chili into small pieces.

8. Mix the chicken stock with curry powder.

9. Heat the wok with oil, then stir-fry the garlic until fragrant.

10. Add the hotbed chives, shrimp and ham, continue to stir-fry until nearly cooked through.

11. Add the curry sauce and rice noodle, mix well.

12. Cook until the sauce is fully absorbed and the noodles dried. Season with salt.