Singapore Noodles

Ingredients:

• Vegetable oil
• 2 Tbsp curry powder
• 1/8 tsp cayenne pepper
• 6oz rice vermicelli noodles
• 2 Tbsp soy sauce
• 1 tsp sugar
• 12 oz large shrimp peeled deveined and cut into 1/2 inch pieces
• 4 large eggs lightly beaten
• 1/2 tsp salt
• 3 garlic cloves minced
• 1 tsp freshly grated ginger
• 1 red bell pepper stemmed seeded and cut into 2 inch long matchsticks
• 2 large shallots sliced thin
• 2/3 c. Vegetable or chicken broth
• 4 oz bean sprouts
• 2 tsp lime juice plus lime wedges for serving

Preparation Instructions:

1. Heat 3 Tbsp oil curry powder and caynne in large nonstick skillet over medium low heat. Stirring occasionally until fragrant. Set aside off heat
2. Place noodles in large bowl and pour 1.5 qt boiling water over them. Stir briefly and soak until flexible but not soft about 2.5 min. Stir halfway through soaking.
3. Drain noodles and transfer to cutting board. Cut into thirds.
4. Return noodles to bowl. Add soy sauce, sugar and curry mixture. Toss to combine and set aside.

Cooking Instructions:

Wipe skillet clean with paper towel. Add 2 Tbsp pil over medium high heat until shimmering. Add shrimp and cook without moving them until bottoms are browned. Stir and continue to cook until just cooked through.  Push shrimp to sides of skillet and add 1 tsp oil. Add eggs and sprinkle with salt. Stir eggs gently until set but still wet. Stir into shrimp and continue to cook, breaking up large pieces of egg until eggs are fully cooked. Transfer to a separate bowl.

Reduce heat to medium. Add 1 tsp oil add garlic and ginger and cook until fragrant. Add bell pepper and shallots. Cook stirring frequently until vegetables are crisp tender. Transfer to bowl with shrimp.

Return skillet to medium high heat. Add broth and bring to simmer. Add noodles and cook stirring frequently until liquid is absorbed. Add noodles to bowl with shrimp and toss to combine. Add bean sprouts, scallions  and lime juice. Toss to combine transfer to warm platter and serve with lime wedges