Ingredients

NutritionSortLoading...
Loading...

For the Noodles:

16 oz dried rice vermicelli noodles

shrimp (peeled and deveined, seasoned with salt, sugar, white pepper, corn starch, and sesame oil)

6 large eggs (beaten)

3 cloves garlic (minced)

1 medium onion (sliced)

white parts of the green onions

1 large carrot (julienned)

bell pepper (sliced)

napa cabbage (sliced)

bean sprouts

3-4 tbsp cooking oil (vegetable or canola)

Select allAdd

SortLoading...
Loading...

For the Sauce and Seasoning:

4 tbsp mild or hot curry powder (adjust to taste)

2 tsp turmeric powder (optional, for vibrant yellow color)

4 tbsp soy sauce

2 tbsp oyster sauce

3 tbsp Shaoxing rice wine (optional, substitute dry cooking sherry)

2 tsp salt

1 tsp sugar

½ tsp white pepper

1 tsp toasted sesame oil

1 tbsp water

Select allAdd

Instructions

1. Soak the 16 oz noodles in boiling hot water for 5-10 minutes until softened but still firm. Drain thoroughly in a colander, use kitchen scissors to snip the strands in half (making it easier to toss), and set aside.

2. Heat 1 tbsp of oil in a wok or large skillet over medium heat. Add the beaten eggs, scramble them until just set, then remove from the pan and set aside.

3. Add the remaining oil to the hot wok. Sauté the garlic, onions, and mixed vegetables for 2-3 minutes until they begin to soften but retain a crunch.

4. Push the vegetables to the side of the pan and add the softened noodles and the curry/turmeric powders. Toss quickly to toast the spices in the hot oil (add a splash of water if it starts to stick). Pour in the combined soy sauce, oyster sauce, Shaoxing wine, and sesame oil.

5. Return the cooked eggs, shrimp, and meat back into the wok. Toss everything vigorously using tongs until the noodles are uniformly yellow and everything is well coated and heated through (about 1-2 minutes).