Singapore Noodles with Shrimp

2 tsp Sesame Seed Oil

2 tablespoons Soy Sauce

2 tablespoons Seasoned Rice Vinegar

6 oz Vermicelli Rice Noodles

2 large Egg

2 tblsp Ground Ginger

1 clove finely chopped Garlic

2 Carrots

1 sliced Jalapeno

1/2 Onion

1/2 tsp Salt

4 oz Ham

1/2 Napa Cabbage

4 Scallions

1/2 Red Pepper

2 tsp Curry Powder

1/2 lb Shrimp

2 tablespoons Cilantro Leaves

1- For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla.

2- The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.

3- Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

4- Cook the rice noodles: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged.

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

7- Scramble the eggs: In a small bowl whisk together the eggs.

8- Heat the skillet or Dutch oven over medium heat.

9- Add 1 tablespoon of the peanut or canola oil.

10- Add the eggs and scramble them for 2 minutes, or until they form large, soft curds.

11- Transfer them from the pan to a plate or bowl.

12- Cook the vegetables: Add 1 tablespoon of the remaining oil to the pan.

13- When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt.

14- Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.

15- Add the remaining ingredients: Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil.

16- When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan.

17- Cook, stirring constantly, for 1 minute.

18- Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

19- Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan.

20- Toss for 1 minute.

21- Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.

22- Serve: Taste for seasoning and add more salt or soy sauce, if you like.

23- Sprinkle with cilantro leaves and serve.