Singapore Noodles is a rice vermicelli stir-fry loaded with vegetables, large shrimp and scrambled eggs. Curry powder is a star ingredient, giving the rice noodles its classic curry flavor and yellow color.
In a separate small bowl, combine curry powder with brown sugar.
Heat cooking oil in a wok over medium-high heat.
Add carrot and onion to the wok. As soon as the onions have softened, add the minced garlic and cabbage. Stir fry till the cabbage is slightly soft, then remove the vegetables from the wok.
Add more oil to the wok if it's dry, then scramble the eggs.
Return the vegetables to the wok, then push the eggs and vegetables to the side of the wok.
Add the shrimp to the wok, then stir-fry the shrimp till fully cooked.
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all the ingredients.
Add the bean sprouts to the noodles, then stir again, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
Top the dish with a dash of ground white pepper, then transfer the noodles to a large serving bowl. Garnish with chopped scallions and cilantro. Enjoy!
Notes
* You can use coleslaw mix (carrot + cabbage) to save time.* If you find that some of the noodles are not getting properly seasoned, add a splash of water to the wok to help distribute the curry powder easily and evenly.