Ingredients
- Sesame Seed Oil (2 tsp)
- Soy Sauce (2 tbsp)
- Seasoned Rice Vinegar (2 tbsp)
- Vermicelli Rice Noodles (6 oz)
- Egg (2 large)
- Ground Ginger (2 tbsp)
- Garlic (1 clove)
- Carrots (2)
- Jalapeno (1)
- Onion (1/2)
- Salt (1/2 tsp)
- Ham (4 oz)
- Napa Cabbage (1/2)
- Scallions (4)
- Red Pepper (1/2)
- Curry Powder (2 tsp)
- Shrimp (8 oz)
- Cilantro Leaves (2 tbsp)
Instructions
Steps
- Prepare the sauce: In a bowl, mix together sesame oil, soy sauce, and rice vinegar.
- Cook the rice noodles: In a large pot, bring water to a boil, then add vermicelli rice noodles. Use tongs to ensure they are fully submerged and cook for 2 minutes until tender but still firm. Drain, rinse with cold water, and cut into shorter lengths with scissors.
- Scramble the eggs: Whisk eggs in a small bowl. Heat 1 tablespoon of peanut or canola oil in a skillet over medium heat, add the eggs, and scramble until soft curds form (about 2 minutes). Remove from the skillet and set aside.
- Cook the vegetables: Add another tablespoon of oil to the skillet. Once hot, add ground ginger, garlic, carrots, jalapeño, onion, and salt. Stir constantly for 2 minutes or until the vegetables soften.
- Add remaining ingredients: Stir in another tablespoon of oil, then add ham, napa cabbage, scallions, red pepper, and curry powder. Cook while stirring for 1 minute.
- Add shrimp: Incorporate shrimp and cook for an additional 3 minutes until they turn bright pink and are fully cooked.
- Combine noodles: Add scrambled eggs, the sauce, and half of the noodles to the skillet. Toss for 1 minute.
- Finish cooking: Add the rest of the noodles and toss for another minute until everything is well mixed and heated through.
- Serve: Adjust seasoning with more salt or soy sauce if needed. Garnish with cilantro leaves before serving.