Singapore Noodles with Shrimp

Ingredients

• 2 tspsesame oil, for the sauce
• 2 tbspsoy sauce
• 2 tbspseasoned rice vinegar
• 6 ozvermicelli rice noodles
• 2eggs, large
• 3 tbsppeanut oil, used in three stages
• 2 tspfresh ginger, finely grated
• 1 clovegarlic, finely chopped
• 2carrots, julienned
• 1jalapeño, sliced
• 1/2sweet onion, thinly sliced
• 1/2 tspsalt
• 4 ozham, cooked, sliced
• 1/2napa cabbage, shredded
• 4scallions, sliced
• 1/2red pepper, sliced
• 2 tspcurry powder
• 1/2 lbshrimp, peeled
• 2 tbspcilantro, leaves, to garnish

Method

1. 1

   Mix the sesame oil, soy sauce and rice vinegar in a bowl to make the sauce.

2. 2

   Bring a large saucepan of water to the boil. Add the noodles and cook for 2 minutes until tender but still with bite. Drain, rinse with cold water and snip with scissors into shorter lengths.

3. 3

   Heat 1 tbsp oil in a large skillet over medium heat. Add the whisked eggs and scramble for 2 minutes until large, soft curds form. Transfer to a plate.

4. 4

   Turn the heat to medium-high and add another 1 tbsp oil. When hot, add the ginger, garlic, carrots, jalapeño, onion and salt. Stir-fry for 2 minutes until starting to soften.

5. 5

   Add the remaining 1 tbsp oil, then add the ham, cabbage, scallions, red pepper and curry powder. Stir-fry for 1 minute.

6. 6

   Add the shrimp and stir-fry for 3 minutes until pink and cooked through.

7. 7

   Add the scrambled eggs, sauce mixture and half the noodles. Toss for 1 minute. Add the remaining noodles and toss for 1 more minute until heated through. Season with salt or soy sauce to taste. Scatter with cilantro and serve.

Nutrition per serving