Singapore Shrimp Noodles

Name: Singapore Shrimp Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tsp Sesame oil; 2 tbsp Soy sauce; 2 tbsp Seasoned rice vinegar; 168 g Rice vermicelli; 2 pcs Egg; 2 tsp Ground ginger; 1 clove Garlic; 2 pcs Carrot; 1 pcs Jalapeño pepper; 0.5 pcs Onion; 0.5 tsp Salt; 112 g Ham; 0.5 pcs Napa cabbage; 4 pcs Green onion; 0.5 pcs Red bell pepper; 2 tsp Curry powder; 227 g Shrimp; 2 tbsp Cilantro leaves; 3 tbsp Vegetable oil (peanut or canola)

Aromatic and vibrant wok noodles with seafood, vegetables and spicy curry — a quick and satisfying dish that comes together right on the stovetop in just minutes.

Ingredients

2 tsp Sesame oil
2 tbsp Soy sauce
2 tbsp Seasoned rice vinegar
168 g Rice vermicelli
2 pcs Egg
2 tsp Ground ginger
1 clove Garlic
2 pcs Carrot
1 pcs Jalapeño pepper
0.5 pcs Onion
0.5 tsp Salt
112 g Ham
0.5 pcs Napa cabbage
4 pcs Green onion
0.5 pcs Red bell pepper
2 tsp Curry powder
227 g Shrimp
2 tbsp Cilantro leaves
3 tbsp Vegetable oil (peanut or canola)

Instructions

Prepare the ingredients: cut the carrots into thin matchsticks, finely mince half of the onion, dice the ham into cubes, shred the napa cabbage, slice the red bell pepper into strips, and thinly slice the green onion and jalapeño.
Cook the rice vermicelli in boiling salted water for 2 minutes until tender but still slightly firm (it will finish cooking in the wok). Drain in a colander, rinse with cold water, and use scissors to cut the noodles into shorter pieces.
In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar. Set the sauce aside.
Beat the eggs with a fork. Heat a wok or large skillet over medium heat, add 1 tablespoon of vegetable oil. Pour in the eggs and stir for 2 minutes until they form soft, large curds. Transfer the eggs to a plate.
Add the remaining 1 tablespoon of oil to the wok. When the oil is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Stir constantly and cook for 2 minutes until the vegetables begin to soften.
Sprinkle the vegetables with the remaining 1 tablespoon of oil. When the oil becomes hot, add the ham, napa cabbage, green onion, red bell pepper, and curry powder. Cook, stirring constantly, for 1 minute.
Add the shrimp and cook, stirring, for 3 minutes until they turn bright pink and are fully cooked through.
Add the eggs, half of the noodles, and the sauce to the wok. Stir for 1 minute, then add the remaining noodles and cook for another minute until everything is well combined and heated through.
Taste the dish and add more salt or soy sauce if needed. Serve garnished with cilantro leaves.