1-Getting Singapore Noodles right: starts with preparing the noodles properly, as they form the heart of this dish. Begin by soaking 5 ounces of dried thin vermicelli rice noodles in cold water overnight, hot water for at least 30 minutes, or boiling for 1 minute, then drain and cut them into 8 to 10-inch lengths. This step makes the noodles tender and easy to stir-fry without breaking apart.

2-Once your noodles are ready, heat things up in a wok. First, cook the 2 beaten eggs in 1 tablespoon of vegetable oil until scrambled, then set them aside. Next, in the remaining 1 1/2 tablespoons of vegetable oil, stir-fry the 2 cloves of chopped garlic until fragrant, about 30 seconds. Add the 12 large frozen shrimp and 4 ounces of Chinese BBQ pork, cooking until the shrimp turn pink and the pork is heated through, which takes around 3-4 minutes.

3-Cooking the Vegetables and Combining Flavors: Pour in 1 tablespoon of Shaoxing wine to deglaze the pan, then toss in the 3 dried red chili peppers, 9 ounces of shredded napa cabbage, and 1 medium carrot. Stir-fry these for about 2 minutes until they start to soften. Now, add the prepared noodles along with the 2 tablespoons of curry powder, 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper. Keep stirring to blend the flavors evenly if the mix looks dry, splash in 2 to 4 tablespoons of chicken stock or water to keep it moist.

4-Finish by drizzling in 1/2 teaspoon of sesame oil and 1 1/2 teaspoons of soy sauce, then fold in the scrambled eggs, julienned scallions, and thinly sliced red onion. Stir everything together for another minute or so until it’s all heated through and aromatic. Serve it hot, perhaps with a dash of chili oil for extra heat. This whole process should take about 10 minutes of cooking time after prep.