1-Getting Singapore Noodle just right starts with prepping your ingredients: a step I always emphasize in my kitchen adventures. Begin by rehydrating 5 ounces of rice vermicelli noodles soak them in cold water overnight, hot water for 30 minutes, or boil for 1 minute, then drain and cut into 8 to 10 inch lengths for the best texture. For rice vermicelli details, see Health Benefits of Rice Noodles.

2-Next, prepare 12 large frozen shrimp by peeling, butterflying, deveining, rinsing, and drying them thoroughly. Heat 1 tablespoon of vegetable oil in a wok, add 2 beaten eggs, and scramble them separately before setting aside. In the same wok, add the remaining 1 1/2 tablespoons of oil and 2 cloves of chopped garlic, stirring until fragrant.

3-Stir-fry the shrimp and 4 ounces of Chinese BBQ pork, ham, or sausage briefly, then pour 1 tablespoon of Shaoxing wine around the edge. Quickly add 3 dried red chili peppers, 9 ounces of shredded napa cabbage, and 1 medium carrot, cooking for a minute or two to keep things crisp.

4-Mixing and Cooking the Noodles: Add the drained noodles to the wok and stir-fry for about 1 minute. Sprinkle 2 tablespoons of curry powder, 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper evenly over the mixture, then stir-fry for 2 minutes using scooping and lifting motions. If the noodles look dry, add 2 to 4 tablespoons of chicken stock or water to keep them moist.

5-Finally, mix in 1/2 teaspoon of sesame oil, 1 1/2 teaspoons of soy sauce, and the cooked eggs, heating for another minute. Stir in 1 julienned scallion and 1/2 thinly sliced red onion for just 20 seconds before serving hot, perhaps with a side of chili sauce for extra kick. This whole process takes about 35 minutes and always leaves my kitchen smelling amazing.