Singapore Rice Noodles Recipe

Pat shrimps dry with paper towels and place in a small bowl. Add 1 teaspoon oil and 1/2 teaspoon fish sauce. Mix well then  chill. 

Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles, rinse with cold running water, then drain until dry. Set aside. 

Mix garlic, soy sauce, cooking wine, sugar, and remaining 2 teaspoons fish sauce in a small bowl. Set aside.

Place all ingredients beside the stove. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat until very hot. Beat and season eggs in small bowl then add eggs to the pan. Cook, stirring, with a spatula until eggs are set and broken into small pieces. Transfer to a large bowl, and set aside. 

Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until about to smoke. Add shrimp, and stir fry for 30 seconds. Add pork asado and onion, and stir fry again for 30 seconds. Add red bell pepper stir for another 30 seconds, then add carrots. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is mixed well. Scrape wok contents into the bowl with eggs.

Wipe the wok clean again. Heat remaining 2 tablespoons oil over high heat until almost smoking. Add the rice noodles and stir fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed. Return egg mixture to the wok, and stir fry until well mixed. Season with salt and remove from heat. Top with scallions, drizzle with sesame oil, and mix well. Serve while hot.