Singaporean Stir-Fried Rice Noodles

⁍ Ingredients

• Noodles: 8 oz (225g) dried Taiwan hsinchu rice vermicelli

• Proteins:

  • ¼ lb (113g) shrimp, peeled and deveined

  • 4 oz (113g) ham, thinly sliced

  • 2 large eggs, lightly beaten

• Vegetables & Aromatics:

  • 3 tbsp neutral oil, divided

  • 1 medium onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 Tbsp fresh ginger, minced

  • 1 medium carrot, julienned

  • ½ red bell pepper, julienned

  • 1 cup bean sprouts

  • 1 cup (about 3 oz) shredded cabbage (optional)

  • 2 scallions (green onions), sliced diagonally, for garnish

• Seasoning Sauce:

  • 2 Tbsp light soy sauce

  • 1 Tbsp Shaoxing wine

  • 2½ tsp yellow curry powder

  • 1 tsp sesame oil

  • ¼ tsp ground white pepper

  • ¼ tsp sugar

  • Optional: 1 tsp fish sauce, for extra savory depth

⁍ Instructions

1. Prepare the Noodles: Place rice vermicelli in a large bowl and cover with boiling water. Let stand until pliable, about 5-10 minutes (check package directions). Drain well and spread them on a wire rack or baking sheet to dry slightly and prevent sticking. Cut the noodles in half with scissors for easier stir-frying.

2. Prepare Proteins:

   • Shrimp: Pat shrimp dry and mix with a pinch of salt and pepper.

   • Eggs: Heat 1 tsp of oil in a wok over high heat. Add beaten eggs and cook for a few seconds until they set. Break them into small pieces and set aside in a bowl. Wipe the wok clean.

3. Stir-Fry (Steps 3-5 use high heat in a well-seasoned wok or large skillet):

   • Heat 1 Tbsp of oil in the wok until smoking. Add the shrimp and stir-fry for 30 seconds until opaque. Add the ham and sliced onion, stir-fry for another 30 seconds.

   • Add the red bell pepper, and carrots. Stir-fry for about 1-2 minutes until vegetables are tender-crisp.

   • Scrape all cooked ingredients into the bowl with the eggs.

4. Cook the Noodles: Wipe the wok clean again. Heat the remaining oil in the wok over high heat. Add the minced garlic and ginger and cook until fragrant (about 30 seconds). Add the drained rice noodles and the seasoning sauce mixture. Toss well with tongs or long chopsticks for 2-3 minutes, ensuring the noodles are evenly coated in the curry powder. Add 1 or 2 teaspoons of water if needed to help distribute the sauce.

5. Combine and Finish: Return all the cooked protein and vegetables to the wok, including the bean sprouts and scallions. Stir-fry everything together until heated through and well combined, about 1-2 minutes. Season with additional salt and white pepper to taste.

6. Serve: Transfer immediately to a serving dish and enjoy hot.