Shrimp & Pork

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160 grams rice vermicelli (dried (a.k.a. mai fun or bee hoon))

130 grams small shrimp ((peeled and deveined))

130 grams pork loin ((sliced into strips))

2 teaspoons soy sauce

2 teaspoons shaoxing wine

1 teaspoon potato starch

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Sauce

¾ cup low sodium chicken stock

2 tablespoons fish sauce

1 tablespoon oyster sauce

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Eggs

2 teaspoons vegetable oil

2 large eggs ((lightly beaten))

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Stir-fry

2 tablespoons vegetable oil

10 grams garlic ((minced))

10 grams ginger ((minced))

85 grams onion ((½ medium, sliced))

85 grams red bell pepper ((½ pepper, sliced))

85 grams green bell pepper ((½ pepper, sliced))

140 grams bamboo shoots ((julienned))

110 grams bean sprouts

2 tablespoons curry powder

2 scallions ((finely chopped, for garnish))

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1. Put the 160 grams rice vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.

2. Put the 130 grams small shrimp, 130 grams pork loin, 2 teaspoons soy sauce, and 2 teaspoons shaoxing wine in a bowl and mix once to combine. Add the 1 teaspoon potato starch and mix very well. Let these marinate while you prepare everything else.

3. In a small bowl, combine the ¾ cup low sodium chicken stock, 2 tablespoons fish sauce, and 1 tablespoon oyster sauce.

4. Heat a large frying pan over high heat until very hot. Add 2 teaspoons vegetable oil, and swirl to coat the pan. Add the 2 large eggs, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.

5. Return the pan to the stove and add 2 tablespoons vegetable oil along with the 10 grams garlic and 10 grams ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.

6. Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.

7. Add the 85 grams onion, 85 grams red bell pepper and 85 grams green bell pepper, 110 grams bean sprouts and 140 grams bamboo shoots. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.

8. Add the 2 tablespoons curry powder and stir-fry until fragrant.

9. Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.

10. Garnish with the 2 scallions and serve immediately.