-
1
Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
-
2
In a small bowl, combine the broth, soy sauce and rice wine.
-
3
Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
-
4
Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
-
5
Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
-
6
Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
-
7
Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
-
8
Stir in the scallions and serve.
