Singapore Noodles (Singapore Mei Fun)

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before you’re ready cook.

If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking. A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich color of the curry powder. Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it. Mix thoroughly again for another minute, plate and serve immediately!