Singapore Noodles

Instructions

1. Prepare the noodles
   Soak the rice vermicelli in warm water for 10-15 minutes until softened but still slightly firm. Drain thoroughly and set aside. Cut the noodles with scissors if they're too long.
2. Make the sauce
   In a small bowl, combine the curry powder, soy sauce, Shaoxing wine, and sugar. Mix well until the sugar dissolves and set aside.
3. Cook the proteins
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the beaten eggs and swirl to form a thin omelet. When set, remove, roughly chop, and set aside. Add another tablespoon of oil to the wok, stir-fry the shrimp until pink and just cooked through, about 2 minutes. Remove and set aside with the eggs.
4. Stir-fry the vegetables
   Add the remaining oil to the wok. Add the garlic and stir-fry for 10 seconds until fragrant. Add the onions and bell peppers, stir-frying for 2-3 minutes until they begin to soften but still retain some crispness.
5. Combine everything
   Add the drained noodles to the wok and pour the curry sauce over them. Toss continuously for about 2 minutes until the noodles are evenly coated with the sauce and heated through.
6. Add remaining ingredients
   Return the eggs, shrimp, and char siu pork to the wok. Add the bean sprouts and green onions. Stir-fry everything together for another 1-2 minutes until well combined and the bean sprouts are just wilted.
7. Final adjustments
   Taste and adjust seasoning if necessary with more soy sauce. Make sure all ingredients are evenly distributed throughout the noodles before serving.