Method
- Soak the rice vermicelli in a large bowl of warm water for 10 minutes, or according to the package instructions, until pliable but still firm; drain well and set aside.
- Season the shrimp with a pinch of the salt.
- Heat 1 tablespoon of the oil in a large wok or skillet over high heat until it just starts to shimmer.
- Add the shrimp and cook for 1 to 2 minutes per side until they turn pink and opaque and reach an internal temperature of 145 degrees F, then remove to a plate.
- Pour the beaten eggs into the same wok and scramble quickly for about 30 seconds until just set, then push to one side or remove to the plate with the shrimp.
- Add the remaining 1 tablespoon of oil to the wok, then add the garlic, onion, and bell pepper, stir-frying over high heat for 2 minutes until the onion is just starting to soften but the pepper still has some crunch.
- Add the curry powder and stir constantly for 30 seconds until fragrant; this blooms the spices in the hot oil so the flavor is not raw or dusty.
- Add the drained noodles to the wok along with the soy sauce, oyster sauce, and sugar, using tongs to toss everything together so the curry sauce coats every strand evenly.
- Return the shrimp, egg, and barbecue pork to the wok along with the bean sprouts and green onions, tossing over high heat for 1 to 2 minutes until everything is heated through.
- Taste and adjust with a little more soy sauce if needed; the noodles should look evenly golden yellow from the curry powder, not pale or clumped.
- Transfer to a serving platter immediately so the noodles do not continue to steam and turn mushy.
Tips
Soaking the noodles just until pliable, not fully soft, keeps them from turning to mush once they hit the hot wok.
Blooming the curry powder in oil for 30 seconds before adding liquid is what gives the dish its deep flavor instead of a raw, powdery taste.
ImpRecipe
