Singapore Rice Noodles

Bring pot of water to boil. Turn off and move away from heat. Add noodles into water, stir and cover. Wait for 4 minutes. Drain afterwards and rinse with cold water. Let noodles dry; about 30 minutes. Using scissors, roughly cut the noodles so strands are not longer than 3 inches long.

In a wok on medium-high heat, add oil and stir fry the cabbage, onions, green pepper, red pepper and sliced green onion. Remove from pan and set aside.

Beat the eggs and scramble in wok. Remove from pan and set aside.

Stir fry the shrimp and lightly toast the Bbq pork in wok. Remove from pan and set aside.

On medium heat, add oil and stir fry the garlic until fragrant; 1-2 minutes. Add curry powder and tumeric and mix. Add 1 tbsp of oil and mix. Continue adding and mixing in small amounts of oil at a time until it forms a paste-like consistency.

Increase the heat to medium-high and add rice noodles. Toss and separate the noodles while mixing in the curry paste. Add sugar and salt. Continue until noodles are loose and evenly seasoned throughout.

Return and fold in the cooked vegetables, shrimp, pork and egg; distribute evenly throughout the dish. Cook until warm; 1 minute. Remove from pan and serve.