Singapore Noodles with Shrimp

Ingredients

• Sesame Seed Oil2 tsp
• Soy Sauce2 tablespoons
• Seasoned Rice Vinegar2 tablespoons
• Vermicelli Rice Noodles6 oz
• Egg2 large
• Ground Ginger2 tblsp
• Garlic1 clove finely chopped
• Carrots2
• Jalapeno1 sliced
• Onion1/2
• Salt1/2 tsp
• Ham4 oz
• Napa Cabbage1/2
• Scallions4
• Red Pepper1/2
• Curry Powder2 tsp
• Shrimp1/2 lb
• Cilantro Leaves2 tablespoons

Directions

1. 1

   For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.

2. 2

   Make the sauce:

3. 3

   In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

4. 4

   Cook the rice noodles:

5. 5

   Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).

6. 6

   Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.

7. 7

   Scramble the eggs:

8. 8

   In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.

9. 9

   Cook the vegetables:

10. 10

    Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.