Noodles vs rice. Which one would you pick? For me, I would say 100% noodles every time. I remember when I was a teen, I would cook myself an instant noodle even though rice was already on the dinner table. I love stir-fry noodles as much as soup noodles, and this Hong Kong-style Chew Kuay Tew (港式炒貴刁) is one of my favourites.
Ingredients：
one serving of flat rice noodles (cooked and drained according to the instructions on package)
1/4 small green bell pepper (sliced)
1/4 small red bell pepper sliced)
1/4 small onion (thinly sliced)
a handful of bean sprouts
10-12 small shrimps
a handful of Chinese BBQ pork (sliced. I replaced it with cured ham for the sake of convenience)
1 egg (beaten)
1 tsp curry powder
1/2 tsp turmeric powder
1 tsp soy sauce
a pinch of salt and pepper
1 tbsp olive oil
a handful of cilantro and bird's-eye chilli (chopped for garnish. optional)
Steps：
1. Heat 1 tsp of oil in a non-stick pan over medium-high heat.
2. Put the shrimp in. Quickly stir-fry for around 30 seconds. Dish up and set aside for later use.
3. In the same pan, put the cured ham in. Stir-fry for a minute or so.
4. Add the green bell pepper, red bell pepper and onion in. Stir-fry for another minute.
5. Add bean sprouts. Stir-fry for a minute or two until they start getting soft. Dish up and set aside for later use.
6. In the same pan, heat the rest of the oil over medium-high heat. Pour the egg in and quickly stir-fry for 10 seconds.
7. Add rice noodles and stir-fry for a minute or two. Use a bit of extra oil if it seems too dry.
8. Put the cured ham and vegetables back in. Stir well.
9. Sprinkle on the curry powder and turmeric powder. Make sure to stir well to achieve an even colour. Then season with soy sauce.
10. Put the shrimp back in and stir-well. Dish up. Garnish with cilantro and chilli. Then serve.
To make it easier to stir well, massage the rice noodles with a little olive oil immediately after they are cooked and drained, so that they won't stick together.
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