Step 1

Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.

Step 2

Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.

Step 3

In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.

Step 4

Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.

Step 5

Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.

Step 6

Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.

Step 7

Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.

Step 8

Add the curry powder and stir-fry until fragrant.

Step 9

Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.

Step 10

Garnish with the scallions and serve immediately.