we have food at home.

~ingredients: 

• 10 oz thin rice stick noodles
• 1 lb small shrimp (using precooked in this recipe)
• 2 eggs
• salt
• shaoxing wine
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 1 carrot (julienned)
• 3 green onion stalks
• salt

~sauce ingredients: 

• 1 tbsp curry powder, 
• 1 tsp turmeric 
• 1 tbsp oyster sauce
• 1 tsp salt 
• 1 tsp sugar 
• 2 tbsp water
• 1 tbsp sesame oil 

~instructions: 

1. Prep your veggies by slicing the red bell pepper, green bell pepper, and onion into strips. Cut the green onion into similar sized pieces. Julienne the carrot into thin strips. 
2. Crack the eggs into a bowl and whisk with a pinch of salt and dash of shaoxing wine. Set aside.
3. Mix together the sauce ingredients listed above and set aside. 
4. Boil the noodles for 1-2 minutes, drain and set aside to dry. Use a large plate/tray to lay out the noodles into a thin layer so it can dry thoroughly. Dry noodles are key to not having a mushy end result! 
5. Use a scissor to cut the noodles, it’ll make it easier to mix later on.
6. Heat up a wok on high heat. Add oil and once the oil starts to shimmer, and the wok starts to smoke, it’s time to start cooking. 
7. Pour in the whisked eggs and let it cook for 30 seconds before flipping/scrambling the eggs for another minute. Use your spatula to divide the egg into smaller pieces. Remove and set aside. 
8. Add a little more oil into the wok, and let it heat up before throwing in all your veggies (bell peppers, onions, carrot). Cook for 2 minutes, stirring occasionally. 
9. Add in the pre-cooked shrimp, and cook for another minute.
10. Add in the dried rice noodles. 
11. Pour in the sauce mixture and mix into the noodles until well combined.
12. Taste test, and adjust seasoning if needed. 
13. Turn off the heat and drizzle some sesame oil on top. Mix one last time before serving. Enjoy!