Singapore Noodles with Shrimp

Ingredients

• 2 teaspoons sesame oil
• 2 tablespoons soy sauce, or more to taste
• 2 tablespoons seasoned rice vinegar
• 6 ounces Asian rice sticks or rice vermicelli noodles
• 2 large eggs
• 3 tablespoons peanut or canola oil
• 2 tablespoons minced ginger
• 1 clove garlic, finely chopped
• 2 carrots, shredded
• 1 jalapeño pepper, cored and thinly sliced
• 1/2 sweet onion, thinly sliced
• 1/2 teaspoon salt, or more to taste
• 4 ounces flavorful baked ham, cut into thin 2-inch strips
• 1/2 Napa cabbage, thinly sliced
• 4 scallions, green and white parts cut into 1-inch lengths
• 1/2 red bell pepper, cored, seeded, and cut into 2-inch thin strips
• 2 teaspoons curry powder
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons cilantro leaves, for garnish

Directions

1. Make the sauce by stirring the rice vinegar, soy sauce, and sesame oil together in a bowl. For the noodles, bring a large saucepan of water to a boil. Add the rice noodles, turning them with tongs until they are under the water, and cook for 2 minutes, until tender with a little chew left since they will soften further in the pan.
2. Drain the noodles, run them under cold water, then cut through them several times with scissors so they are easier to toss.
3. For the eggs, whisk them in a small bowl. Warm the skillet or Dutch oven over medium heat, then add 1 tablespoon of the peanut or canola oil. Pour in the eggs and scramble for 2 minutes, until they gather into big, tender curds. Move the eggs out of the pan and onto a plate or into a bowl.
4. Add 1 tablespoon of the remaining oil to the pan. Once it is hot, stir in the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, keeping everything moving, for 2 minutes, until the vegetables begin to relax.
5. Drizzle the remaining 1 tablespoon peanut or canola oil over the vegetables. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder. Cook, stirring the whole time, for 1 minute.
6. Add the shrimp and keep stirring for 3 more minutes, until the shrimp turn bright pink and are cooked through.
7. Return the eggs to the pan, add the sauce mixture, and add half the noodles. Toss everything together for 1 minute.
8. Add the remaining noodles and toss for 1 minute more, until everything is well mixed and hot.
9. Taste and adjust with more salt or soy sauce, if you like. Scatter cilantro leaves over the top and serve.