MAY FUNG RECIPES

Steps:

• Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
• Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
• Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
• Add 1 tsp oil.
• Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
• Remove from pan, and set aside.
• Wipe down pan with cloth or paper towel.
• Heat remaining oil (about 2 tsp) in pan over med-high heat.
• Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
• Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
• Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
• Sprinkle with green onions.

Steps:

• Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
• Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
• Slice other ingredients and mix the stir fry sauce in a small bowl.
• Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
• Spread the curry power on the mixture and mix well.
• Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
• Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
• Transfer out and serve hot.