Singapore Rice Noodles

seriouseats.com

Lizzy

¼ pound shrimp, shelled, deveined, and rinsed under cold water

4 tablespoons plus 2 teaspoons canola or vegetable oil, divided

2 ½ teaspoons Asian fish sauce, divided

1 bundle (about 5 ½ ounces) dried rice stick noodles (see note)

2 medium cloves garlic, minced

1 tablespoon curry powder, divided (see note)

1 teaspoon soy sauce

1 teaspoon Shaoxing wine

¼ teaspoon ground white pepper

¼ teaspoon sugar

2 eggs, beaten with two pinches kosher salt

¼ pound Chinese roast pork ( char siu) or ham, cut into thin strips

¼ medium onion, very thinly sliced

½ medium red bell pepper, stemmed, seeded and julienned

12 snow peas, stemmed, tough strings removed, and slice thinly on the bias

½ medium carrot, julienned

Kosher salt

2 scallions, sliced very thinly on the bias

2 teaspoons toasted sesame oil

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