Singapore Noodles with Shrimp

Ingredients

• 2 tsp Sesame Seed Oil
• 2 tablespoons Soy Sauce
• 2 tablespoons Seasoned Rice Vinegar
• 6 oz Vermicelli Rice Noodles
• 2 large Egg
• 2 tblsp Ground Ginger
• 1 clove finely chopped Garlic
• 2 Carrots
• 1 sliced Jalapeno
• 1/2 Onion
• 1/2 tsp Salt
• 4 oz Ham
• 1/2 Napa Cabbage
• 4 Scallions
• 1/2 Red Pepper
• 2 tsp Curry Powder
• 1/2 lb Shrimp
• 2 tablespoons Cilantro Leaves

Directions

1. Step 1: For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2. Step 2: Make the sauce:
3. Step 3: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4. Step 4: Cook the rice noodles:
5. Step 5: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
6. Step 6: Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7. Step 7: Scramble the eggs:
8. Step 8: In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
9. Step 9: Cook the vegetables:
10. Step 10: Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
11. Step 11: Add the remaining ingredients:
12. Step 12: Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
13. Step 13: Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14. Step 14: Add the noodles in batches:
15. Step 15: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
16. Step 16: Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
17. Step 17: Serve:
18. Step 18: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.