Here is another recipe using BBQ pork.

SINGAPORE STYLE VERMICELLI 星州炒米:

3 cakes out of 1 pkg. of dry vermicelli                       

½ cup BBQ pork, store-bought or home-made, cut into julienne strips

½ cup cooked & seasoned shrimp                                          

1 onion, thinly sliced

1 green onion, cit into 1-inch long pieces                   

2 eggs, well beaten

cooking oil & salt                                           

Curry sauce:

  

   3 tbsp. curry powder                                    

   ¾ cup boiling water

   ½ tsp. salt                                                     

   ½ tsp. sugar

Bring a large pot of water to a rolling boil. Add vermicelli, stir to separate and make sure noodles are completely submerged. Bring water back to the boil. Cover with a lid and remove the pot from heat. Let vermicelli sit for 2 minutes; then check for doneness. Noodles should be just softened. If necessary, cover pot and let sit for another minute or so, but be careful not to make noodles too soft. Drain well and let noodles sit in a colander for a few minutes. Transfer to a bowl and toss vermicelli with 1-2 tsp oil and 1 tsp. salt. Vermicelli should be cooked in advance to make sure it is dry and firm. Reheat in microwave at cooking time.

Make sauce: Heat 1 tsp. oil in a small saucepan over medium heat. Add curry powder and cook for 1 minute, stirring constantly. Pour in ¼ cup of the boiling water and mix mixture into a watery paste. Cook, uncovered, for 5 minutes. When sauce is getting thick, dilute it with another ¼ cup of boiling water. Cook 5 minutes, then mix in the rest of the water and cook sauce for a few minutes more, or until it is smooth and thick.  Add salt and sugar. Set pan aside to keep warm.

In a large wok or non-stick saucepan, heat 1 tsp. oil until hot and add onions. Cook until just softened; then add in green onions. Cook for another minute then transfer to serving dish. Heat wok up again with 1 tsp. oil; then pour in the beaten eggs. When eggs begin to set, scramble gently into pieces and cook until firm. Add shrimp and BBQ pork. Toss together until heated through. Transfer to the serving dish.

Heat wok or non-stick saucepan up with a little oil over high heat until hot; then transfer curry sauce into it. Cook until sauce starts to bubble; then add in vermicelli. Toss well together quickly to coat noodles with sauce; then add in the rest of the ingredients. Toss together for 1 to 2 minutes, until all the ingredients are well coated with sauce and heated through.  Transfer to serving platter & serve immediately.