Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)

Soak 180 g rice vermicelli in lukewarm water for only 8 minutes.

Drain well in a sieve, gently loosen the strands with your fingers, and keep them ready so they do not clump or break in the pan.

Slice 70 g onion and 70 g bell pepper thinly, and shake excess water from 80 g bean sprouts.

Keep every ingredient beside the stove, because this stir-fry needs high heat and quick additions without long pauses.

Heat the pan well over high heat, then add 1 tablespoon cooking oil.

Add 140 g shrimp and stir-fry just until the outside turns pink and the centers are still slightly underdone, so they finish later without becoming tough.

Add the onion and bell pepper and stir-fry quickly for about 1 minute.

When the onion edges look slightly translucent and the bell pepper is glossy, push everything to one side to make space at the pan edge.

Add 2 teaspoons curry powder to the hot oil at the pan edge and bloom it for about 10 seconds.

Add the drained noodles and 1 tablespoon soy sauce, then toss until the strands turn evenly yellow.

If the noodles clump, lift and loosen them with chopsticks while stir-frying about 1 more minute.

Add the bean sprouts and toss for only 30 seconds, then serve as soon as they are crisp and lightly warmed. Check that the shrimp is cooked through before serving.