Singapore Noodles (Singapore Mei Fun)

thewoksoflife.com

Intrepid Spoon

5 ounces dried vermicelli rice noodles

12 large frozen shrimp (peeled, deveined, and butterflied)

2 ½ tablespoons vegetable oil (divided)

2 eggs (beaten)

2 cloves garlic (chopped)

4 ounces char siu (Chinese Roast Pork) (can substitute Virginia ham or Chinese Sausage/traditional sweet Lop Cheung)

3 dried red chili peppers

9 ounces napa cabbage (shredded, about 3 cups)

1 medium carrot (about 2.5 ounces/70g)

1 tablespoon Shaoxing wine (can substitute dry cooking sherry)

2 tablespoons curry powder

1 teaspoon salt or to taste

¼ teaspoon sugar

⅛ teaspoon white pepper

2 to 4 tablespoons chicken stock or water (optional)

½ teaspoon sesame oil

1 ½ teaspoons soy sauce (can substitute GF soy sauce to make this gluten-free)

1 scallion (julienned)

½ of a red onion (about 2.5 ounces/70g, thinly sliced)

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