1-Step 1: Rehydrate the Noodles Rehydrate rice noodles by soaking them in cold water overnight, or use hot water for at least 30 minutes, or boil for 1 minute. Drain them well to prevent excess moisture, which could make your dish soggy. Once ready, cut the noodles into 8 to 10 inch lengths for easier handling in the wok.

2-Step 2: Prepare the Shrimp and Other Ingredients Prepare shrimp by peeling, deveining, butterflying, rinsing, and drying them thoroughly. This step ensures the shrimp stay juicy and flavorful. Meanwhile, chop your garlic and shred vegetables like napa cabbage and carrot, keeping everything organized for quick cooking. Explore more Asian noodle recipes here for additional inspiration on handling proteins.

3-Step 3: Cook the Dish Heat a wok over medium heat and add 1 tablespoon of vegetable oil to scramble the beaten eggs until cooked, then break them into strips and set aside. Add the remaining 1 1/2 tablespoons of vegetable oil and garlic, cooking for 15 seconds to release aroma. Next, stir-fry the shrimp and Chinese BBQ pork for 15 seconds, then pour in the Shaoxing wine and continue for another 15 seconds. Add dried red chili peppers, napa cabbage, and julienned carrot, stir-frying for 30 seconds to keep the crispy vegetables vibrant. Incorporate the rice noodles and stir-fry for about 1 minute, lifting and loosening them to avoid clumping. Sprinkle curry powder, salt, sugar, and white pepper evenly, stirring for 2 minutes to coat everything thoroughly.

4-Final Touches If the noodles appear dry, add 2-4 tablespoons of chicken stock or water to maintain moisture. Mix in sesame oil, soy sauce, and the scrambled eggs, heating for 1 minute. Finally, add scallions and red onion, stir-frying for 20 seconds before serving immediately. For the best results, serve with hot chili sauce on the side, and remember the total time is just 35 minutes with 25 minutes prep and 10 minutes cooking.