Spice mix 1

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2 tablespoons curry powder (or to taste)

1 teaspoon salt (or to taste)

¼ teaspoon sugar

⅛ teaspoon white pepper

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Spice mix 2

½ teaspoon sesame oil

1 ½ teaspoons soy sauce

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veggies etc.

2 eggs (beaten)

12 large frozen shrimp

2 cloves garlic (chopped)

115g char siu (Chinese Roast Pork)

250g napa cabbage

1 medium carrot (julienned)

1 scallion (julienned)

½ of a red onion, thinly sliced

1 tablespoon Shaoxing wine

140g dried vermicelli rice noodles

2-4 tablespoons chicken stock (optional)

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1. Rehydrate the rice noodles by soaking in cold water overnight

2. Drain the noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry.

3. butterfly shrimp. Rinse and pat dry

4. Heat your wok over medium heat, and add 1 tablespoon of oil. Add the eggs, and when they’ve cooked and bubbled along the sides, flip them over. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside.

5. Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage). Stir-fry for another 15 seconds.

6. Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds.

7. Then add the napa cabbage, and carrots. Stir-fry for 30 seconds, and add the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them.

8. Next, sprinkle the spice mix 1 evenly over the noodles. At this time, you can add some chicken stock or water if the noodles seem a bit dry.

9. Add the spice mix 2 and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through.

10. Next, add the scallions and red onion, and continue to stir-fry for another 20 seconds. Plate and serve with chili oil.