Singapore Noodles | Kyler’s Recipes

Ingredients

• 5 ounces dried vermicelli rice noodles
• 12 large frozen shrimp ((peeled, deveined, and butterflied))
• 2 1/2 tablespoons vegetable oil ((divided))
• 2 eggs ((beaten))
• 2 cloves garlic ((chopped))
• 4 ounces char siu (Chinese Roast Pork)
• 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 (or to taste)
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon sugar
• 1/8 teaspoon white pepper
• 2-4 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))