Singapore Noodles a'la Bill Recipe

Name: Singapore Noodles a'la Bill Recipe
Ingredients: 5 ounces dried vermicelli rice noodles; 6 - 8 ounces (170 - 225 grams) frozen shrimp, peeled, deveined, and butterflied (large shrimp preferred, equaling 12 shrimp, however, smaller than shrimp can also be used).; 2 tablespoons curry powder (more or less, to taste, it's up to your liking of curry powder); 1 teaspoon salt or to taste; 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 2 1/2 tablespoons vegetable oil (divided); 3-4 eggs (beaten); 4 cloves garlic, minced; 4 ounces Char Siu (Chinese Roast Pork) - Can also 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); 2-4 tablespoons chicken stock or water (optional); 1/2 teaspoon sesame oil; 1 1/2 teaspoons soy sauce (can substitute GF soy sauce to make this gluten-free); 1 scallion (julienned); 1/2 of a red onion (about 2.5 ounces/70g, thinly sliced)

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I love Singapore Noodles and have been searching for a recipe that matches a local Chinese restaurant.

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Ingredients

5 ounces dried vermicelli rice noodles
6 - 8 ounces (170 - 225 grams) frozen shrimp, peeled, deveined, and butterflied (large shrimp preferred, equaling 12 shrimp, however, smaller than shrimp can also be used).
2 tablespoons curry powder (more or less, to taste, it's up to your liking of curry powder)
1 teaspoon salt or to taste
1/4 teaspoon sugar
1/8 teaspoon white pepper
2 1/2 tablespoons vegetable oil (divided)
3-4 eggs (beaten)
4 cloves garlic, minced
4 ounces Char Siu (Chinese Roast Pork) - Can also 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)
2-4 tablespoons chicken stock or water (optional)
1/2 teaspoon sesame oil
1 1/2 teaspoons soy sauce (can substitute GF soy sauce to make this gluten-free)
1 scallion (julienned)
1/2 of a red onion (about 2.5 ounces/70g, thinly sliced)