Singapore Noodles med räkor

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1. 1
   For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2. 2
   Make the sauce:
3. 3
   In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4. 4
   Cook the rice noodles:
5. 5
   Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
6. 6
   Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7. 7
   Scramble the eggs:
8. 8
   In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
9. 9
   Cook the vegetables:
10. 10
    Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
11. 11
    Add the remaining ingredients:
12. 12
    Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
13. 13
    Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14. 14
    Add the noodles in batches:
15. 15
    Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
16. 16
    Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
17. 17
    Serve:
18. 18
    Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.