Singapore Noodles

Ingredients

• 1 - 6-7 oz package of rice sticks (Mae uses one 6.75 oz package of Dynasty Rice Sticks)
• 16 oz medium size shrimp, shelled and deveined
• 4 tablespoons vegetable oil
• 2 eggs, slightly beaten
• 1½ tablespoons minced fresh ginger, divided
• 4 cloves garlic, minced and divided
• 2 teaspoons light soy sauce
• 2 teaspoons Shaoxing wine, optional
• 1 stalk celery, thinly sliced
• ½ cup, thinly sliced onion
• ½ cup carrots cut into 1½” matchsticks
• 1 cup thinly sliced (1½”) bell pepper, preferably red
• 1 cup sugar snap peas, cut in half
• 3 oz sliced cabbage
• 4 oz bean sprouts
• ½ teaspoon sugar
• 2 teaspoons salt, divided
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 1 teaspoon curry powder, add more if desired
• ½ teaspoon turmeric powder
• 3 stalks green onion cut into 1” pieces
• 1 tablespoon sesame oil

Instructions

1. 1
   Marinate the shrimp in a medium bowl with 2 teaspoons light soy sauce, 1 teaspoon salt, ½ tablespoon minced ginger, and 2 cloves of minced garlic for 15 minutes.
2. 2
   Fill a large pot with enough water to cover the rice sticks (about 10 cups) and bring it to a boil. Once the water boils, shut off the heat. Add the whole package of rice sticks, cover, and let sit for the time stated in the directions. Usually it is between 3-10 minutes according to the size of the rice sticks. You can check it by lifting a couple of rice sticks out - it should be soft but still have a chew to it. Drain and cover the rice sticks/noodles.
3. 3
   In a small bowl, make the curry sauce by well-mixing the sugar, the remaining 1 teaspoon salt, oyster sauce, the 2 tablespoons water, curry powder, and turmeric powder. Set aside.
4. 4
   Heat up a wok or a large deep pan and add 1 tablespoon of oil. Add the beaten eggs, coating the large surface of the wok or pan with them. Flip over to sauté the other side. Lift out the egg, roll it up, and slice into thin strips. Set aside.
5. 5
   Heat up the wok or pan again and add another tablespoon of oil. Add the marinated shrimp and sauté until the color turns pink. Set aside.
6. 6
   Heat up the wok or pan and add 1 tablespoon oil. Add the sliced onion and sliced celery, cook for a minute or two. Add the carrots, stirring a minute or so before adding the sliced peppers and sliced cabbage. Sauté for a couple of minutes.
7. 7
   Pour in the Shaoxing wine, if using, before adding the sugar snap peas and stir-fry for another 30 seconds. Shut the heat off before mixing in the beansprouts. Set aside.
8. 8
   Again heat up the wok or pan and add 1 tablespoon oil. Lower the heat and add the remaining minced ginger and garlic, stirring for ½ minute under low heat so the garlic will not get burned. (Otherwise it gets bitter.)
9. 9
   Add the rice sticks/noodles before turning the heat to high. Pour in the curry sauce all around the noodles. Using tongs, lift up the rice sticks all around to make sure they get coated evenly with the curry mixture. Lastly add the egg, shrimp, vegetables, green onions, and sesame oil and mix well.