Cantonese noodles | epicuriantime.com

Ingredients

• • 3½ oz. dried rice vermicelli
• • 2 large eggs, lightly beaten
• • 7–8 medium shrimp (3 oz.), shelled and deveined
• • Kosher salt
• • 2 small shallots, finely minced (¼ cup)
• • One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• • 3 medium garlic cloves, finely minced (1 tsp.)
• • 2½ tsp. yellow curry powder
• • 1 tsp. turmeric powder
• • 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
• • 1 medium scallion, thinly sliced (¼ cup)
• • 1 stalk Chinese chives, thinly sliced (¼ cup)
• • 1⁄2 red bell pepper, thinly sliced (⅓ cup)
• • 1⁄3 cup soybean sprouts
• • 3 Tbsp. plus 1 tsp vegetable oil, divided
• • 1 Tbsp. Shaoxing wine *
• • 1 Tbsp. soy sauce
• • 1 tsp. sesame oil
• • 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
• • Cilantro sprigs, for garnish
• recipeIngredient ends