Here is an alternative way to serve vermicelli--without the spice of curry.

FUKIEN STYLE VERMICELLI 福建炒米粉:

3 cakes out of 1 pkg. of store-bought dry vermicelli              

½ lb. pork, cut into matchsticks

½ cup small shrimp                                                                                                                 

½ cup cooked ham, cut into matchsticks                                

½ cup red pepper strips

½ cup bean sprouts                                                                 

1 garlic clove, minced

1½ tsp each salt, sugar, tapioca starch, light soy sauce and wine

2 eggs, well beaten      

seasoning ingredients:

   ¼ tsp. salt                                                                 

   ½ tsp sugar

   ½ tsp. dark soy sauce                                                           

   1 tsp. Maggi seasoning sauce

   1 tbsp. light soy sauce                                                          

   ¼ cup stock

Wash, shell and de-vein shrimp. Wrap shrimp with a double thickness of paper towels and refrigerate for 1-2 hours.

Divide salt, sugar, wine, starch and soy sauce into 2 portions. Add each portion of seasoning into shrimp and pork separately. Marinade both for 30 minutes.

Bring a large pot of water to a boil, add vermicelli. When water comes back to the boil, cover pot and remove it from heat. Let noodles sit for 2 minutes to soften. Check for doneness after 2 minutes, if noodles are still too crunchy, cover pot and let it sit for another minute or so. Make sure noodles are softened but not mushy. Drain well and let noodles sit in the colander for a few minutes. Transfer to a container & toss noodles with 1-2 tsp oil & 1 tsp. salt. .

Heat 1 tbsp. oil in wok or non-stick pan over high heat and cook pork strips first; then the shrimp. Cook together for 2-3 minute or until just cooked. Transfer to serving platter and keep warm

Heat 1 tsp. oil up again over high heat and add eggs. Cook until just set; then scramble into pieces. Cook until firm; then remove and add to the pork & shrimp mixture. 

Heat 1-2 tsp. oil in pan over high heat until hot and add garlic. Cook until fragrant; then add red pepper and bean sprouts. Cook until just softened, about 2 minutes. Add vermicelli, pork, shrimp, eggs and the cooked ham. Stir seasoning ingredients together and pour into the vermicelli mixture. Toss mixture well together for a minute or so to heat through. Transfer to serving platter & serve immediately.