Singapore Noodles with Shrimp

Method

1. 1

   Soak the vermicelli in just-boiled water for 3 to 4 minutes until pliable but firm. Drain and snip a few times with scissors.

   💡 Tip: Pliable, not soft. It finishes cooking in the wok.
2. 2

   In a very hot wok with a third of the oil, cook the shrimp for 2 minutes until just pink. Remove. Scramble the eggs roughly in another third and remove with the shrimp.

3. 3

   Add the last of the oil with the curry powder and turmeric for 30 seconds until fragrant, then stir-fry the onion, pepper, and garlic for 2 minutes.

   💡 Tip: Blooming the curry powder in oil is the entire difference between golden and dusty.
4. 4

   Add the noodles, soy, and fish sauce and toss until evenly yellow and hot. Return the shrimp and eggs, add the bean sprouts, and toss for a final minute. Serve with scallions and lime.

   💡 Tip: Tongs beat a spatula here. Lift and toss rather than stir.