Step 1/5
- 1 onion
- 15 g ginger
- 4 cloves garlic
- 1 red bell pepper
- scallion (for garnish)
Dice onion. Mince ginger and garlic. Cut bell pepper into thin strips. Slice scallions and set aside.
Step 2/5
- 4 tbsp soy sauce
- 4 tsp fish sauce
- 2 tbsp curry powder
- 4 tbsp rice vinegar
- 1 tbsp sugar
- 2 eggs
- 1 tsp sesame oil
Mix soy sauce, fish sauce, curry powder, rice vinegar, and sugar in a small bowl. In another bowl, lightly whisk egg and sesame oil, then set aside.
Step 3/5
- 200 g rice vermicelli noodles
Place the noodles in a large heatproof bowl and cover with boiling water. Let sit for approx. 4 - 7 min., then drain and set aside.
Step 4/5
- vegetable oil (for frying)
Heat some vegetable oil in a wok over medium-high heat. Add onion, ginger, and garlic and stir-fry until onion is translucent. Add bell pepper and stir-fry for another 3 - 4 min. Push vegetables to the outer rim of the wok to make a well, then pour egg mixture into the center. Stir to scramble the eggs, until combined.
Step 5/5
- 10 shrimp
- cilantro (for garnish)
Add shrimp and let cook through, approx. 1 - 2 min. Then add noodles and sauce to the wok, tossing constantly, until the noodles are coated in sauce. Serve with fresh cilantro and scallions. Enjoy!
