Singapore Noodles with Shrimp

Ingredients

• 10 mlSesame oil
• 30 mlSoy sauce
• 30 mlRice vinegar
• 170 gRice noodle
• 2 pcsEgg
• 14 gGinger
• 1 pcsGarlic clove
• 122 gCarrot
• 14 gJalapeño
• 75 gOnion
• 3 gSalt
• 113 gHam
• 300 gNapa cabbage
• 60 gGreen onion
• 75 gBell pepper
• 6 gCurry powder
• 227 gShrimp
• 6 gCoriander
• 30 mlRapeseed oil

Instructions

1. 1

   Make the sauce

   • Whisk together sesame oil, soy sauce and rice vinegar in a small bowl and set aside.
2. 2

   Cook the rice noodles

   • Bring a large pot of water to a boil. Add the rice vermicelli and submerge with tongs.
   • Cook 2 minutes until tender but slightly firm. Drain, rinse with cold water and cut into shorter lengths with scissors.
3. 3

   Scramble the eggs

   • Whisk eggs in a small bowl. Heat 1 tbsp rapeseed oil in a large skillet over medium heat.
   • Add eggs and scramble into large, soft curds for 1–2 minutes. Transfer to a plate.
4. 4

   Cook the vegetables

   • Add 1 tbsp rapeseed oil to the pan. When hot, add ginger and garlic, then carrots, jalapeño, onion and salt.
   • Stir constantly for about 2 minutes until vegetables begin to soften but remain crisp.
5. 5

   Add remaining ingredients

   • When the oil is hot, add ham, napa cabbage, scallions, red pepper and curry powder.
   • Cook, stirring constantly, for 1 minute.
6. 6

   Cook the shrimp

   • Add shrimp and cook, stirring, for about 3 minutes until pink and cooked through.
7. 7

   Add noodles and finish

   • Add half the noodles, the eggs and half the sauce. Toss for 1 minute.
   • Add the remaining noodles and sauce, toss for another minute until heated through.
8. 8

   Serve

   • Taste and adjust seasoning with salt or soy sauce. Sprinkle with cilantro and serve immediately.