Singapore Curry Noodles

Ingredients

Directions

1. It is important to have all ingredients prepared before cooking process to ensure everything is cooked perfectly.
2. Prepare your vegetables by cutting the peppers and carrots into matchsticks and thinly slicing the onion.
3. Prepare aromatics by rough chopping garlic and thinly slicing shallots.
4. Place shrimp and char siu (cut into cubes) on the side as well and whisk together 2 eggs.
5. Optionally, you may measure out remaining seasonings and aromatics (1 tbsp curry powder, 1/2 tbsp turmeric powder, 1 tbsp soy sauce, 1 tbsp fish sauce).

1. Boil rice noodles in hot water for 3-5 minutes or until 75% cooked. Make sure they still hold together when lifted with chopsticks and do not break. DO NOT rinse with cold water, allow residual heat to cook noodles later.
2. In a hot pan/wok add 1 tbsp of oil and scramble the 2 eggs then remove.
3. Add 1 tbsp more of oil then cook shrimp and BBQ pork for 1 minute then remove.
4. Add your prepared vegetables and stir fry for 1 minute then remove once again.
5. Add 2 tbsp of oil into the pan along with the shallots, garlic, curry powder, and turmeric powder. Stir to cook for 30 seconds.
6. Add the strained rice noodles into the pan/wok along with all the ingredients you cooked beforehand (vegetables, eggs, protein).
7. Season with soy sauce and fish sauce then mix together using a pair of rubber tongs.