Singapore noodles

editor

serves 2-3

1 lb of dry rice noodles

8 large shrimp in shell

2 eggs

2 large carrots

1 stalk of celery

1 white onion

1 bunch of green onions

1 clove of garlic, thinly sliced

2 tablespoons yellow curry powder

sesame oil

soy sauce

black pepper

1. Cut carrots, celery and white part of green onions into 2-inch long segments. Slice into matchsticks. Thinly slice white onions. Set aside. 
2. Boil rice noodles in a large pot until cooked through, about 2-3 minutes. Drain and set aside to cool.
3. Heat 2 tablespoons of sesame oil in a large pan over medium heat. Beat eggs and fry in pan until cooked through, 2-3 minutes. Slice into thin ribbons.
4. Add 2 tablespoons of sesame oil to pan. Fry shrimp until cooked through, 2-3 minutes. Take shrimp off heat and peel.
5. Add 4 tablespoons of sesame oil to pan and turn heat to high. Add garlic, carrots, celery, onions and stir fry until softened, about 2 minutes. 
6. Add rice noodles to pan, sprinkle curry powder and soy sauce and stir fry until fragrant, about 3 minutes. 
7. Slice green part of green onions, sprinkle on noodles, add black pepper to taste and serve immediately.