Singapore Noodles (Singapore Mei Fun)

1 hr 15 minServes 4

Curried stir-fried rice vermicelli with shrimp, pork, egg and vegetables, finished with sesame oil and soy sauce.

prepRehydrate rice noodles by soaking in cold water overnight, hot water for 30 min, or boiling 1 min; drain and cut into 8–10 inch lengths with kitchen shears.
prepPeel, butterfly, devein, rinse and pat dry the shrimp.
2 eggs (beaten)	Cook eggs, break into strips, set aside					Stir in sesame oil, soy sauce & egg, mix 1 min	Add scallions & red onion, stir-fry 20 sec
1 1/2 tablespoons vegetable oil (for the shrimp)	Sauté garlic, shrimp & pork 15 sec	Add wine, chili, cabbage & carrot, stir-fry 30 sec	Add noodles, stir-fry 1 min to loosen	Sprinkle curry, salt, sugar & pepper, stir-fry 2 min	Add stock if needed, stir-fry until heated through
12 large frozen shrimp (peeled, deveined, and butterflied)
115 g char siu (Chinese Roast Pork)
2 cloves garlic (chopped)
1 tablespoon Shaoxing wine (can substitute dry cooking sherry)
3 dried red chili peppers
255 g napa cabbage (shredded, about 3 cups)
1 medium carrot (about 70 g)
140 g dried vermicelli rice noodles
2 tablespoons curry powder (or to taste)
1 teaspoon salt (or to taste)
1/4 teaspoon sugar
1/8 teaspoon white pepper
2–4 tablespoons chicken stock (or water, optional)
1/2 teaspoon sesame oil
1 1/2 teaspoons soy sauce (can substitute GF soy sauce to make this gluten-free)
1 scallion (julienned)
1/2 of a red onion (about 70 g)

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