1-Getting Singapore noodles just right starts with prepping the ingredients, which makes the cooking process smooth and enjoyable. Begin by soaking or boiling the 5 ounces of dried rice vermicelli noodles until they are soft, setting the stage for this flavorful stir-fry. This step ensures the noodles absorb flavors well when mixed with curry powder and other seasonings.

2-Next, heat 1 1/2 tablespoons of the vegetable oil in a hot wok over medium-high heat. Add the 2 beaten eggs and stir-fry them quickly until just set, then set aside for later. In the same wok, add the remaining oil and stir in the 2 cloves of chopped garlic, followed by the proteins like 12 large frozen shrimp and 4 ounces of Chinese BBQ pork, cooking them until they are ready.

3-Once the proteins are done, toss in the vegetables: 9 ounces of shredded napa cabbage and 1 julienned medium carrot. Stir-fry these for a couple of minutes to keep their crunch, then add 1 tablespoon of Shaoxing wine for extra depth. Sprinkle in the 2 tablespoons of curry powder, along with 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper, mixing everything thoroughly.

4-If needed, add 2 to 4 tablespoons of chicken stock or water to keep the mix moist. Finally, combine the drained noodles with the stir-fried ingredients, drizzle in 1/2 teaspoon of sesame oil and 1 1/2 teaspoons of soy sauce, and toss gently. Finish by adding the julienned scallion and thinly sliced red onion for a fresh touch.