Singapore Noodles

Ingredients

Contains: egg, wheat, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 whole Shrimp (peeled, Deveined, And Butterflied)
• 2 cups Soaked Rice Noodles
• 2 whole Eggs (optional)
• 3 cups Shredded Napa Cabbage
• 1 whole Carrot
• 1 whole Scallion
• ½ whole Red Onion
• 3 whole Dried Red Chiles (optional)
• ⅓ cups Thinly Sliced Roast Pork, Ham, Or Chinese Sausage
• 1 Tablespoon Oil
• 1-½ Tablespoon Curry Powder
• 2 teaspoons Salt
• 1 Tablespoon Shaoxing Wine
• ½ teaspoons Sesame Oil
• ½ Tablespoons Soy Sauce
• ¼ teaspoons White Pepper

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the rice noodles in hot water until pliable, about 10 minutes, then drain well and set aside.

2. Toss the shrimp with a little of the Shaoxing wine and salt, then set aside. Stir the curry powder into the soy sauce, sesame oil, white pepper and remaining wine to make a sauce.

3. Heat the oil in a wok over high heat. If using, add the dried chiles and stir for 20 seconds. If using, add the eggs, scramble until just set, then remove.

4. Add the shrimp and stir-fry until opaque and reaching 145°F (63°C), about 1 to 2 minutes, then remove.

5. Add the carrot, red onion and roast pork, ham or Chinese sausage, and stir-fry for 2 minutes.

6. Add the cabbage and scallion and stir-fry for 2 minutes until just wilted.

7. Add the noodles and sauce and toss over high heat for 2 minutes until evenly coloured and hot.

8. Return the shrimp and eggs, toss for 1 minute to heat through, and serve immediately.