Singapore Noodles with Shrimp

What you need

Ingredients

Measured for 4 servings.

• 10 mlSesame Seed Oil
• 30 mlSoy Sauce
• 30 mlSeasoned Rice Vinegar
• 170.1 gVermicelli Rice Noodles
• 110 gEgg
• 12 g (about 2 tbsp minced)Fresh Ginger
• 5 gGarlic
• 2 pcs (approx. 160 g)Carrots
• 1 pcs (approx. 14 g)Jalapeno
• 0.5 pcs (approx. 60 g)Onion
• 2.5 gSalt
• 113.4 gCooked pork ham
• 227 gShrimp
• 227 gNapa Cabbage
• 60 gScallions
• 60 gRed Bell Pepper
• 8 gCilantro
• 4 gCurry Powder
• 45 mlCanola Oil

Make it

Method

1. 01

   Whisk 10 ml sesame oil, all 30 ml soy sauce and 30 ml seasoned rice vinegar as a sauce. Briefly boil 170 g dry rice vermicelli according to its packet until just flexible; drain and rinse so it does not continue softening.

2. 02

   Cut 160 g carrots, 60 g onion, 60 g red pepper and 227 g napa cabbage into thin strips. Mince 5 g garlic, 12 g fresh ginger and the measured jalapeño; keep 60 g scallions and 8 g coriander for the end. Beat the two eggs (110 g).

3. 03

   Heat some of the measured 45 ml canola oil in a large wok. Scramble the eggs until set and remove. Cook carrots, onion, jalapeño, garlic and ginger for 2 minutes. Add cabbage, pepper, 113 g sliced ham and 4 g curry powder; stir-fry 1 minute. Add 227 g peeled shrimp and cook until opaque and 63°C internally.

4. 04

   Return the eggs with the noodles and prepared soy-vinegar sauce. Add the measured 2.5 g salt and toss 1–2 minutes until evenly hot. Fold in scallions and coriander off the heat, and divide into four portions.