Singapore Noodles with Shrimp

1. For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2. Make the sauce:
3. In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4. Cook the rice noodles:
5. Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
   2 minutes
6. Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7. Scramble the eggs:
8. In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
   2 minutes
9. Cook the vegetables:
10. Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
    2 minutes
11. Add the remaining ingredients:
12. Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
    1 minute
13. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14. Add the noodles in batches:
15. Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
    1 minute
16. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
    1 minute
17. Serve:
18. Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.