Ingredients :

• 4 garlic cloves, minced
• 1 tbsp of grated ginger
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small white onion, sliced
• 2 to 3 green ognion, chopped
• ½ cup of bean sprouts
• ½ Lbs of fresh shrimps (peeled)
• 1 Lbs Chinese barbecue pork (can be substitute by chicken)
• 4 large eggs
• 200g of vermicelli rice noodles
• 6 tbsp of Naimex oils coconut oil
• 3 ½ tbsp of curry powder
• 3 tbsp of soy sauce
• 2 tsp of sugar
• Salt and pepper

Instructions :

1. Mince the garlic and ginger and place in a small bowl together.  Thinly slice the bell peppers and onion. Peel and devein the shrimps. Break the eggs into a bowl and gently beat with a fork.
2. In a skillet or a wok, add 1 tablespoon of coconut oil then add the ginger and the garlic and cook for about 1 minute at medium heat. Then add the bell pepper, the bean sprouts and the onion and cook for about 3 to 4 minutes. Put aside.
3. Put your skillet or wok back on the stove at medium heat and add 4 tablespoons of coconut oil, the curry powder, the soy sauce and sugar. Cook for about 4 minutes. Put aside.
4.  Add the vermicelli noodles into boiling water. Allow to cook for about 2 1/2 minutes, then drain.
5. Add the skillet back over medium heat. Add the remaining tablespoon of vegetable oil. Add the shrimps and the pork and cook for about 2 minutes, then add the eggs and cook for another 3 minutes and break eggs in small pieces.  Move the mix of shrimp, pork and eggs to the bowl with vegetables.
6. In the skillet or wok add noodles and the sauce, give it a few tosses. Then add the egg, pork, shrimp and vegetables. Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes.