6oz dried rice vermicelli noodles (soaked in hot water until soft)
1/2 cup sliced scallions (optional topping)
Lime wedges (optional topping)
In a bowl, toss the pork with 1 tablespoon curry powder and 1 tablespoon of Massel Concentrated Liquid Stock. In another bowl, mix the remaining curry powder, Liquid Stock and soy sauce with 2 tablespoons of water.
In a large skillet, heat the oil over medium-high. Add the onion, pepper and carrot; stir-fry until soft (about 2 minutes). Add the pork, then stir-fry until almost cooked through (about 3-4 minutes).
Push the pork mixture to the sides of the skillet. Add the egg to the center of the skillet; do not stir for 30 seconds, then mix into the pork.
Add the noddles and the curry mixture. Stir-fry until the pork is cooked through (about 2-3 minutes). Top with scallions and lime, if desired.
You may want to serve with chili oil for those who like a little heat.