Singapore Noodles

Ingredients

• 8 oz vermicelli rice noodles
• ¾ lb shrimp, peeled and deveined
• 6 oz char siu (Chinese BBQ pork)
• ½ medium yellow onion
• 2 clove garlic
• 1 medium bell pepper, red
• 1 cup carrots
• 2 cup napa cabbage
• 1 cup bean sprouts
• 2 tsp curry powder
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 stalk scallions (optional)
• ½ tsp red chili flakes (optional)

Steps

1. Soak rice vermicelli noodles in hot water for 8-10 minutes until softened, then drain and set aside.
2. Slice char siu into thin strips. Dice onion and bell pepper. Mince garlic. Shred carrots and napa cabbage.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
4. Add remaining 1 tablespoon of vegetable oil to the wok. Add onion, bell pepper, carrots, and garlic. Stir-fry for 3-4 minutes until vegetables are slightly tender.
5. Add curry powder to the vegetables and stir-fry for 1 minute until fragrant. Add the drained noodles, char siu, napa cabbage, and bean sprouts to the wok.
6. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the noodles and vegetables. Toss everything together to combine and coat evenly.
7. Return the cooked shrimp to the wok and toss briefly to heat through. Garnish with chopped scallions and red chili flakes, if desired, before serving hot.