Servings: 6 to 8

Noodles: subheading: Noodles:
8 ounces rice vermicelli noodles 8 ounces rice vermicelli noodles
1 teaspoon vegetable oil or canola oil 1 teaspoon vegetable oil or canola oil
2 teaspoons soy sauce 2 teaspoons soy sauce
 
Shrimp: subheading: Shrimp:
1 pound shrimp, peeled and deveined 1 pound shrimp, peeled and deveined
2 teaspoons cornstarch 2 teaspoons cornstarch
1 tablespoon oyster or fish sauce 1 tablespoon oyster or fish sauce
2 teaspoons sesame oil 2 teaspoons sesame oil
1 tablespoons seasoned rice vinegar 1 tablespoons seasoned rice vinegar
2 teaspoons curry powder 2 teaspoons curry powder
 
Remaining ingredients: subheading: Remaining ingredients:
3 large eggs (seasoned to your liking) 3 large eggs (seasoned to your liking)
2 tablespoons vegetable or canola oil 2 tablespoons vegetable or canola oil
1 tablespoon sesame oil 1 tablespoon sesame oil
2 teaspoon minced ginger 2 teaspoon minced ginger
1 clove garlic, finely chopped 1 clove garlic, finely chopped
½ teaspoon salt, or more to taste ½ teaspoon salt, or more to taste
½ teaspoon pepper, or more to taste ½ teaspoon pepper, or more to taste
1 teaspoon orange or red curry paste 1 teaspoon orange or red curry paste
4 scallions, green and white parts cut into 1-inch lengths 4 scallions, green and white parts cut into 1-inch lengths
½ of a bell pepper, cored, seeded, and cut into 2-inch-thin strips ½ of a bell pepper, cored, seeded, and cut into 2-inch-thin strips
25 oz. broccoli florets 25 oz. broccoli florets
1 tablespoon soy sauce 1 tablespoon soy sauce
½ tablespoon hoisin sauce (optional) ½ tablespoon hoisin sauce (optional)
Shredded napa cabbage (optional) Shredded napa cabbage (optional)
 
Garnish: subheading: Garnish:
2 tablespoons cilantro leaves, for garnish 2 tablespoons cilantro leaves, for garnish
Toasted sesame seeds Toasted sesame seeds

Noodles: subheading: Noodles:
Cook the rice noodles as per the instructions on the back of the package. Rinse with cold water to stop the cooking process otherwise, they will become mushy. Drain thoroughly to get rid of excess water.
In a large bowl, mix the rice noodles with 1 teaspoon of vegetable oil and 2 teaspoons soy sauce until evenly coated. Set aside.
Shrimp: subheading: Shrimp:
Clean and devein shrimp. In a medium mixing bowl, stir shrimp with the cornstarch, oyster or fish sauce, rice vinegar, sesame oil and curry powder. Let it marinate for 20 minutes.
Cook eggs: subheading: Cook eggs:
Scramble your 3 eggs, stirring constantly. Scramble them for 2 minutes, or until they form large, soft curds. You want them wet and runny. Transfer them from the pan to a plate or bowl. Set aside.
Stir- Fry: subheading: Stir- Fry:
*Heat a large wok on high heat until very hot. *See Note Below
Add the vegetable oil. Once hot, add ginger, garlic and curry paste. Stir-fry for 10 seconds.
Add the marinated shrimp and cook for 3 minutes until the shrimp are pink and almost cooked, stirring frequently.
Now add the shredded cabbage (if using), broccoli and scallions and stir-fry for another 30 seconds.
Add your tablespoon of soy sauce and sesame oil, then your salt and pepper. Add the eggs, breaking the curds up slightly to distribute evenly. Mix everything well.
Finally, add the prepared rice noodles and stir-fry everything together to heat the noodles through and distribute the shrimp and vegetables. Taste and season to your liking.
Garnish with more scallions, toasted sesame seeds and cliantro. Serve hot and enjoy!

*Make sure to gather all the ingredients before stir-frying the noodles. They are cooked on high heat with ingredients going into the wok one after the other.  *Make sure to gather all the ingredients before stir-frying the noodles. They are cooked on high heat with ingredients going into the wok one after the other.