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Wok eggs, fried rice and hot Dry Noodles.
This dish did not originate in Singapore, so how it came to be named is something of a mystery. But the thin, fragrant, sunny-colored noodles tangled with egg, tender-crisp vegetables, shrimp and char siu (Cantonese roasted pork) have become a popular menu item in many Chinese-American restaurants. Our simplified version has no pork; the eggs and shrimp provide plenty of substance. The correct noodle to use here is thin, wiry rice vermicelli or rice sticks, sometimes labeled maifun.
ounces rice vermicelli (see headnote)
Boiling water, for soaking the noodles
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