Curried Singapore Noodles with Shrimp and Roast Pork

1. Prepare Shrimp

Start by patting the shrimp dry with paper towels, then place them in a small bowl. Add 1 teaspoon of canola oil and 0.5 teaspoon of fish sauce, and mix well. Patting the shrimp dry ensures they sear well, giving them a nice texture without steaming.

2. Prepare Noodles

Prepare the rice stick noodles by soaking them in boiling water for about 5 minutes until they are tender. Drain the noodles and spread them out on a wire rack set over a rimmed baking sheet to cool. Once cooled, cut them in half with scissors for easier handling later.

3. Make Sauce

In a small bowl, mix together the minced garlic, 2 teaspoons of curry powder, soy sauce, Shaoxing wine, ground white pepper, sugar, 2 teaspoons of fish sauce, and 2 teaspoons of water to form a flavorful sauce.

4. Cook Eggs

Heat 1 teaspoon of canola oil in a wok or nonstick skillet over medium heat. Pour in the beaten eggs, seasoned with two pinches of kosher salt, and let them cook undisturbed for about 10 seconds. Gently stir the eggs until they are fully cooked and break them into small pieces. This method creates tender, small egg pieces that will integrate well with the noodles later.

5. Stir-fry Shrimp and Vegetables

In the same wok or skillet, heat 2 tablespoons of oil over high heat. Add the shrimp and stir-fry until they just turn pink, about 30 seconds. Next, add the roast pork and onion, and stir-fry for another 30 seconds. Then, add the red bell pepper, snow peas, carrots, and 1 teaspoon of curry powder. Continue stir-frying for another 30 seconds, seasoning lightly with salt as you go. This step builds layers of flavor with each addition.

6. Combine with Noodles

Push the shrimp and vegetables to one side of the wok and add the remaining 2 tablespoons of canola oil to the empty side. Add the rice stick noodles and pour the prepared sauce over them. Stir-fry everything together for about 30 seconds, adding a splash of water if the noodles seem dry, to ensure they are evenly coated with the sauce.

7. Finish and Serve

Finally, add the cooked shrimp, roast pork, vegetables, and eggs back into the wok. Stir-fry everything together for another 30 seconds to combine. Season with a pinch of salt if needed, then add the scallions and drizzle with toasted sesame oil. Mix everything well to ensure the flavors are evenly distributed, then transfer to a large serving bowl. Serve immediately and enjoy your delicious Curried Singapore Noodles with Shrimp and Roast Pork!