Singapore Noodles Recipe with Pork and Shrimp

Ingredients

• 600 g (1.3 lb) pork tenderloin, slightly frozen, fat trimmed and thinly sliced
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) fish sauce
• 1 teaspoon (5 ml) toasted sesame oil
• 1 ½ packages rice vermicelli (about 450 g)
• 4 tablespoons (60 ml) canola oil
• 3 eggs
• 2 Nantes carrots, julienned
• ½ Spanish onion, thinly sliced
• 25 raw shrimp size 31-40, peeled and deveined
• 1 teaspoon (5 ml) sriracha (or more to taste)
• 1 red bell pepper, sliced into strips
• 20 snow peas, trimmed and cut in half diagonally
• 2 cups (500 ml) cabbage, finely julienned
• 2 tablespoons (30 ml) curry powder
• 1 green onion, finely sliced
• Salt and freshly ground pepper
• 3 garlic cloves, finely chopped
• 2 teaspoons (10 ml) soy sauce
• 2 teaspoons (10 ml) white wine
• 2 teaspoons (10 ml) fish sauce
• ¼ teaspoon (1 ml) brown sugar
• 1 teaspoon (5 ml) curry
• Pepper to taste