Singapore Mei Fun (Curried Rice Noodles With Pork)

Preparation

1. Step 1

   In a medium bowl, cover noodles with boiling water and let stand until softened, 5 minutes. Drain and run under cold water to stop the cooking. Drain.

2. Step 2

   Meanwhile, in a small bowl, combine curry powder, soy sauce and ¼ cup of water; whisk to combine.

3. Step 3

   In a 12-inch nonstick skillet, heat 1 tablespoon of the neutral oil over medium. Add eggs and cook, stirring occasionally, until scrambled, 1 to 2 minutes. Transfer to a plate.

4. Step 4

   Wipe out skillet and heat the remaining 2 tablespoons neutral oil over medium-high. Add cabbage, carrot and bell pepper; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened, 3 minutes. Add garlic and stir until fragrant, 30 seconds.

5. Step 5

   Season shrimp with salt and pepper and add to skillet; cook, stirring occasionally, until pink, 2 minutes.

6. Step 6

   Reduce heat to medium. If noodles are clumpy, run them under cool water to loosen and drain. Add pork, noodles, curry sauce, scallions and sesame oil to skillet and cook, tossing gently, until the mixture is well blended, 1 to 2 minutes.

7. Step 7

   Divide noodles among bowls and top each with some of the remaining scallions. Serve warm.