100 gram dried rice noodles
8 whole shrimp; peeled and deveined
2 medium eggs
1 cup napa cabbage; shredded
1/2 cup carrot; shredded
1/2 cup red onion; shredded
1/2 cup green pepper; shredded
1/2 cup red pepper; shredded
1 large scallion; cut in 1 in sections
1/3 cup chinese char siu; or pork sausage/ham
1 1/2 tbsp vegetable oil
1/2 tbsp madras curry powder

Stir Fry Sauce
1 tbsp shaoxing wine/rice wine; dry sherry or gin
1/2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sesame oil; peanut or canola oil
1 tsp sugar
1/2 tbsp oyster sauce; optional

1. Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.

2. Heat up around 1/2 tbsp oil in pan and make a thin omelet. Shred the egg omelet on your cutting board after cooling down.

3. Slice other ingredients.

4. Mix the stir fry sauce in a small bowl.

5. Heat up 1 tbsp oil in wok over medium fire. Add shrimp and Char Siu meat and fry for about 20 seconds until aromatic.

6. Add cabbage, carrot, green and red peppers, red onions and fry for another 30 seconds or until they are slightly softened.

7. Spread the curry power on the mixture and mix well.

8. Add drained rice noodles and stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.

9. Add shredded egg omelet and scallions. Fry for about another 20 seconds.

10. Transfer out and serve hot.

Variations: Shrimp can be replaced with Chicken or pork. Also any combination of the three can be used.