Singapore Noodles with Shrimp

1. Stir the sesame oil, soy sauce and rice vinegar together in a bowl to make the sauce.
2. Bring a large pan of water to the boil, drop in the noodles, and use tongs to push them under. Cook for 2 minutes, until tender with a little bite, then drain, rinse under cold water, and snip a few times with scissors to shorten.
3. Whisk the eggs in a small bowl. Set a skillet or Dutch oven over medium heat, add 1 tablespoon oil, then pour in the eggs and scramble for 2 minutes into large, soft curds. Lift onto a plate.
4. Add another tablespoon of oil and, once hot, tip in the ginger, garlic, carrots, jalapeño, onion and salt. Stir without stopping for 2 minutes, until the vegetables begin to soften.
5. Drizzle in the last tablespoon of oil and, when it is hot, add the ham, cabbage, scallions, red pepper and curry powder. Keep stirring for 1 minute. Add the shrimp and stir for 3 minutes more, until they turn bright pink and are cooked through.
6. Return the eggs, pour in the sauce, and add half the noodles. Toss for 1 minute, add the rest of the noodles, and toss for another minute until everything is combined and hot.
7. Taste and adjust with more salt or soy sauce, then scatter over the cilantro and serve.

Tips from the ZestyPlate Kitchen

• Boil the vermicelli only until just tender, then rinse it cold and snip it a few times so it won't clump.
• Prep everything before you light the hob, because the stir-fry moves quickly once it starts.
• Let the curry powder cook with the vegetables for a moment so it loses its raw edge and smells fragrant.
• Keep tossing right to the end so the curry colour coats every strand of noodle.