Singapore Noodles with Shrimp

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1. Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

2. Cook the rice noodles: 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 into shorter lengths.

3. Scramble the eggs: Whisk the eggs. Heat a skillet or Dutch oven over medium heat with 1 tablespoon of oil. Scramble the eggs for 2 minutes until large soft curds form, then transfer to a plate.

4. Cook the vegetables: Add another tablespoon of oil to the pan. Add ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes.

5. Add the remaining ingredients: Add another tablespoon of oil, then add ham, cabbage, scallions, red pepper, and curry powder. Cook for 1 minute.

6. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

7. Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.

8. Add the remaining noodles and continue tossing for 1 minute more until heated through and well combined.

9. Taste for seasoning, sprinkle with cilantro leaves, and serve.

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