Ingredients
2tspsesame oil
2tbspsoy sauce,or more to taste
2tbspseasoned rice vinegar
6ozAsian rice sticks,or rice vermicelli noodles
2large eggs
3tbsppeanut,or canola oil
2tbspginger,minced
1garlic clove,finely chopped
2carrots,shredded
1jalapeno pepper,cored and thinly sliced
½sweet onion,thinly sliced
½tspsalt,or more to taste
4ozbaked ham,flavorful, cut into thin 2-inch strips
½Napa cabbage,thinly sliced
4scallions,green and white parts cut into 1-inch lengths
½red bell pepper,cored, seeded, and cut into 2-inch thin strips
2tspcurry powder
½lbshrimp,peeled and deveined
2tbspcilantro leaves,for garnish
Preparation
In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
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.
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
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.
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.
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.
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.
