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Singapore Noodle Shopping Tips
Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.
Singapore Noodle Cooking Tips
Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.
Singapore noodles recipe (rice vermicelli) – How to stir-fry
It is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore. It is futile looking for Singapore noodles in Singapore.
So Singaporeans will be pretty bewildered to see that there is one stir-fried bearing their country&rsquos moniker when they visit places like US, Hong Kong, Australia Canada, and the UK.
Rice vermicelli is called bee hoon, mee hoon or mai fun by the locals, which is the pronunciation of the two Chinese words of the same meaning, 米粉, in different dialects. It is a street food that you can find in every nooks and cranny of the city.
Singapore is famous for food. According to the MICHELIN Guide Singapore, there are a total of 38 starred restaurants in a small island city-state which is only 739.1 km square.
But rice vermicelli is a street food, right at the opposite end of the spectrum. Isn&rsquot it worth for us to try?
If you are squeamish about street food, you may be surprised that Liao Fan Chicken Rice Noodle shop by hawker Chan, has received one star according to the MICHELIN Guide 2017.
So let&rsquos dive in and take a look at the famous Singapore noodles that is world famous.
I Want My Noodle – Hidden Eatery In Shaw Centre With The Best Handmade Noodles
I Want My Noodle is a hidden eatery in Shaw Centre that specialises in noodles. Known for their egg noodles that are handmade every morning, they contain no preservatives and colouring, and there is this amazing springiness in every strand that … Continue reading →
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I Want My Noodle is a hidden eatery in Shaw Centre that specialises in noodles. Known for their egg noodles that are handmade every morning, they contain no preservatives and colouring, and there is this amazing springiness in every strand that we love.
The highlights include their Bak Chor Mee, Asian Duck Confit, Roast Meat Noodle, and Lor Bak Noodle. Most of the dishes are affordably priced under S$10, making it a great spot for a casual meal the next time you are in town.
What you must try at I Want My Noodle is the signature Bak Chor Mee. Quite unlike your usual minced pork noodles, their version is spicy and generously tossed in black vinegar.
The handmade noodles are shaped to be slightly curly, and this allows the noodles to be more evenly coated with the seasoning. Every mouthful is hence robust in flavour with a nice, spicy aftertaste.
We also enjoyed the Asian Duck Confit. Seasoned with herbs, it reminds us of the Balinese-style dirty duck—crispy skin, tender meat.
The owner of I Want My Noodle, Derrick Kuah, has an Indonesian mother-in-law, and many of their recipes come from her. It is safe to say this is a place for some simple and comforting Indonesian food.
I Want My Noodle is also offering islandwide delivery (free delivery for orders S$80 and above and you can order it through their website.
I Want My Noodle
1 Scotts Road
Singapore Noodles Are Best Eaten Immediately (Which Presents No Issues)
The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
When I was a teenager, I visited Singapore with my mother and her extended family on one of those classic ill-conceived vacations where every sight-seeing activity was laced with bickering and dissent. Stressed by the family drama, I consoled myself in food and found solace in our hotel’s sprawling buffet breakfast. This is where I met and fell in love with Singapore noodles.
While named after Singapore, this dish didn’t actually originate there. It is believed to have been created in Hong Kong and is a fixture on restaurant menus serving Cantonese cuisine. My mother, who makes Singapore noodles often, humbly brags that hers is “silkier” than what we would find at restaurants. Singapore noodles are heavily seasoned in curry powder, which can create a mouthfeel that is gritty or grainy. Her not-so-secret “secret” is to bloom the curry powder in the oil, thus amplifying its flavor and coaxing it into a smooth texture, prior to adding noodles to the pan.
While Singapore noodles is a tremendously satisfying dish traditionally eaten for breakfast or lunch, it also makes a quick and fuss-free dinner at my house. I always have a packet of rice vermicelli in my pantry (I love Kong Moon brand), specifically for this purpose. The other basic tenets of Singapore noodles are curry powder (any variety works but I prefer S&B Oriental Curry powder), vegetables, and scrambled eggs (traditionally, this dish also features protein such as shrimp, chicken or char siu, which I omit). You can use any combination of vegetables, making this a great fridge clean-out dish. Carrots, cabbage, zucchini, cauliflower, snow peas, or basically anything that can be thinly sliced and cooked in 3 or 4 minutes are all suitable.
To start, soak 14 oz. rice vermicelli for about 8–10 minutes in hot tap water. While those soak, prep the rest of the ingredients. When stir-frying, it’s important to have your mise ready to go before you start cooking so that everything can be added to the pan quickly. Slice 1 medium onion (you can also use red onion or shallots here) and place in a small bowl. Finely chop 1 clove of garlic and add this to a large bowl along with your prepped vegetables: Julienne 1 pepper (any color) and 1 peeled carrot, then thinly slice 1 small head of broccoli (stem and all, after peeling the outer part of the stalk). Finely chop 2 scallions and have these ready too. Now, beat 4 eggs with about 1 tablespoon or so of water (just to loosen it up) and season well with salt.
Heat a wok or large skillet on high heat, and then drizzle with neutral oil (about 1 tablespoon should do) and then pour in the eggs. Working quickly, scramble the eggs until they are just set (you can leave it in large chunks, no need to break it up into small pieces right now) and then remove from the pan immediately and set aside.
Place the same wok or skillet back on high heat. Add about 1–2 tablespoons neutral oil and then toss in the onion, stir for 2 minutes or so, until softened. Add the garlic, all the vegetables, and season with salt. Stir-fry for 3–4 minutes until everything is crisp-tender (soft, with a bit of a bite). Remove from the skillet.
- 6 dry Chinese egg noodle nests
- ¼ cup peanut oil
- 6 cloves garlic, minced
- 2 tablespoons slivered fresh ginger
- 2 teaspoons crushed red pepper flakes
- 1 pound skinless, boneless chicken breast halves
- ⅓ cup green onions, chopped
- ⅔ cup julienned carrot
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 (15 ounce) cans whole straw mushrooms, drained
- ¼ cup peanut butter
- ¼ cup oyster sauce
- 3 tablespoons curry powder
- 2 teaspoons soy sauce
Bring a large pot of lightly-salted water to a rolling boil add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes drain and set aside.
Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
Stir the noodles into the chicken mixture cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
- Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.
- Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the Sauce in a small bowl. Set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic, onion, bell peppers and stir fry until aromatic. Add the chicken and shrimp, stir-fry until they change color. Add the rice sticks, stir to combine well with all the ingredients, for 1 minute. Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, add the bean sprouts, the Sauce and scallions. Stir continuously until everything is well combined.
- Turn off the heat and serve the noodles immediately.
Heat the oven to 200C, gas 6. Cook the scampi on a lined baking tray for 15-20 mins.
Cook the noodles in boiling water for 3 mins, then drain and toss with the peanut or sesame oil. Set aside.
Heat the vegetable oil in a wok or sauté pan and cook the onion for a few mins. Add the frozen vegetables and cook for 5 mins. Mix together the curry paste with the soy, lime juice and coriander and pour into the pan. Cook for 1 min, then toss in the noodles and coat well in the sauce.
Serve the noodles and veg topped with the cooked breaded scampi.
Where to go for the best noodles in Singapore
Oh noodles, those slippery, slurp-worthy strands of satisfying goodness. We go on a hunt for some of best and latest noodle dishes in town for your next dining escapade, or, if you are noodle fans like us, this just means more places to add to our feasting list.
1. Poached Fish Noodles in Lobster Broth at Summer Pavilion
This soul-soothing bowl of noodle soup ($25 per person) by Chinese executive chef Cheung Siu Kong of Summer Pavilion is a favourite among regulars at the one-Michelin-starred restaurant. The highlight of this noodle dish is the delicious lobster clear broth that is brewed from fresh lobsters – lobster heads and shells are par-boiled, cleaned and crushed, then stir-fried in a wok and cooked for 45 minutes with water to extract every bit of goodness.
The result is a delicate broth that is resplendent with the sweetness of lobster. Paired with delicious fish noodles made with yellow tail fish paste, which complements the broth perfectly, this is one noodle dish to savour. Do note that this dish is not on the regular menu, so do remember to request for it when you make your reservation.
Summer Pavilion is located at 7 Raffles Avenue, The Ritz-Carlton, Millenia Singapore, Singapore 039799. Tel: 6434 5286.
2. Braised Ee-fu Noodles with Black Pepper Beef at Li Bai Cantonese Restaurant
At renowned stalwart Cantonese restaurant Li Bai, Executive Chinese Chef Chung Yiu Meng serves a timeless selection of noodle dishes – the classic ee-fu noodles with chives are a firm favourite with regulars. There is also a delicious beef version with chef’s aromatic ee-fu noodles — impeccably done with just the right bite — braised in an elegant savoury-piquant black pepper sauce that does not overpower the tender pieces of beef ($18 per portion).
Fans of Hong Kong-style wanton mee will be glad to know that you can make special orders for Chef Chung’s Wanton Mee ($14 per portion) here. Chef Chung picks a fine and springy noodle for this dish. He dresses it very simply with just a touch of fragrant oil as the texture and mild taste of the noodle is the highlight of this dish.
The accompanying soup is a pale golden liquid made from superior stock (think: chicken, jin hua ham and a bunch of other ingredients brewed for over five hours) and is pure deliciousness. The hand-made wantons are plump and packed with river prawns, pork and dried sole-fish powder. Should you prefer to have the same springy noodles with the restaurant’s signature crispy-skinned luscious roast duck or tender char siew instead of wantons, you most definitely can have it.
Do note to make the request for wanton noodles or the noodles with your preferred combination in advance, as the noodles may not always be available.
Li Bai is located at 39 Scotts Road, Sheraton Towers Singapore, Singapore 228230. Tel: 6839 5623.
3. Hokkien Mee Special at New Ubin Seafood
Known for their fresh seafood, traditional zi char fare and signature dishes prepared with Singaporean flair, New Ubin Seafood has won over fans with offerings, such as the USDA Black Angus “Choice” Rib-Eye ($16 per 100g) which is grilled to lightly charred on the outside and tender on the inside served with caramelised onions, Idaho potato wedges, house-smoked sea salt flakes and ‘heart attack’ fried rice (fried rice prepared with beef drippings). They also have an addictive deep-fried fish roe ($25) coated with spicy tangy house-made sambal chinchalok and served with petai beans.
Another winning dish is the their amped up version of our local Hokkien Mee (from $15 for small, serves three to four persons). Yellow and white noodles are stir-fried for “wok-hei” and braised in a flavoursome stock prepared from prawns and crabs (which adds a delightful sweetness), then cooked with baby sotong, pork belly and clams, thickened with a little egg and finished with a flourish of crispy pork lard.
It is so good (if you like the version of Hokkien Mee with more gravy) you probably would not want to share. Besides their outlets at Hill view and CHIJMES, check out the latest New Ubin Seafood outlet at Zhongshan, a collaboration with Ramadan Singapore At Zhongshan Park.
New Ubin Seafood has several outlets, such as the one at Zhongshan, which is located at 16 Ah Hood Road, Singapore 329982. Tel: 9740 6870.
4. Fish Noodles with Peking Duck in Pumpkin Soup at Peach Blossoms
While the Wok-fried “Yuan Yang” Broad Rice Noodles with Lala Clams ($26 for small) and Stir-fried Fish Noodles with King Prawn in XO Chilli Sauce ($36 for small) look enticing, we were glad we uncovered this gem of a dish ($18 per person) created by Executive Chinese Chef Edward Chong of Peach Blossoms at Marina Mandarin Singapore.
Fish noodles (handmade in their kitchen from minced Ikan Parang or snakehead fish and a bit of flour) is first wok fried for that smokey “wok hei” and added to a rich, viscous golden-hued soup made with steamed pumpkin that is stir-fried and cooked with a luscious stock and a touch of pepper.
Served bubbling hot in a heated stone pot with pieces of tantalising Peking duck, some shimeiji mushroom and vegetables, the portion may not look much, but it is just right as the dish, packed with heaps of flavour, leans towards the heavy side. Too much and it gets cloying. This dish is not on the usual menu and is available upon request only. Please order at least a day in advance.
Peach Blossoms is located at Level 5, Marina Mandarin Singapore, 6 Raffles Boulevard Marina Square, Singapore 039594. Tel: 6845 1118.
5. Noodles at a Buffet at The Orchard Café
After a multimillion-dollar renovation, The Orchard Café at Orchard Hotel Singapore has finally re-opened with a sleek contemporary look. Headed by newly-appointed Executive Chef Bryce Li, the café’s buffet spread (from $58 per adult for weekday lunch) now specialises in heritage-inspired cuisine. Aside from the usual seafood on ice and sushi/sashimi counter, their nourishing double-boiled soups (served in individual portions instead of the usual giant pot with a soup ladle) and their own Signature Class Sambal station caught our eye.
The station features eight different fiery chilli sauces, including Sambal Ikan Bilis, Pineapple Sambal, and Sambal Udang Kering (dried shrimp sambal), and a variety of keropok. Noodle fans will be glad to know that The Orchard Cafe’s renowned Live Noodle Bar is back with a star selection of Asian and local favourites, including Penang Chicken Curry Noodles, lemak Singapore Laksa with Cockles, Prawn Noodle Soup, and more. Our favourite of the lot is their Bak Chor Mee.
Their version is done with thin, crunchy noodles usually used for wanton mee tossed in a special sauce (made with dark vinegar and tomato sauce, among other things) and topped with a bunch of ingredients such as pork liver, sliced lean pork, minced pork, mushrooms, and crispy pork lard. Do note that noodles are served on rotation and may differ from day to day.
The Orchard Café is located at 442 Orchard Road, Orchard Hotel Singapore, Singapore 238879. Tel: 6739 6565.
6. Braised Thick Noodles with Honshimeiji Mushrooms with Truffle Oil at Imperial Treasure Super Peking Duck
Photo: Imperial Treasure Super Peking Duck
This signature Braised Thick Noodles (basically Mee Pok) with Honshimeiji Mushrooms with Truffle Oil (from $20 for small) has been a best seller for years. The specially selected mee pok brought in from Hong Kong is braised in a superior stock for deeper, richer flavours, and while still retaining good bite.
For a more luxurious treat, go for the lobster version (market price, depending on weight of lobster) where the same toothsome mee pok is braised in superior stock with fresh lobster. The noodles, soaking up all the broth boosted by the sweetness from the lobster, are absolutely delicious and leave you wanting more.
Imperial Treasure Super Peking Duck is located at #02-08/10, Asia Square Tower 1, 8 Marina View, Singapore 018960. Tel: 6636 1868 and #05-42/45, Paragon, 290 Orchard Road, Singapore 238859. Tel: 6732 7838.
7. Freshly Made Udon from Udon Kamon
Helmed by Executive Chef Kamogi Noriyuki, the newly opened Udon Kamon specialises in freshly made sanuki udon (a type of udon noodle most popular in the Shikoku region). Chef Noriyuki prepares the thick chewy noodles daily using Japanese wheat flour, salt and water and serves them in a variety of soup bases which range from a light dashi (Japanese stock) and tonkotsu, to their house specialty Japanese spicy magma and tom yum.
We enjoyed the udon with smoked duck ($11.80) imported from Italy in the clear Japanese stock made with kombu and bonito flakes shaved from premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The smokey-savoury duck slices go well with the clean tasting, umami broth, while bits of yuzu zest bring a citrus fragrance that gives the soup a refreshing lift.
Prawn Tonkotsu Udon ($14.80) is also highly recommended. The hearty tonkotsu broth, brewed for hours from pork collar, paired with the thick udon, fresh prawns and punctuated with saltiness from sakura ebi, makes for a yummy comforting dish.
Udon Kamon is located at Eat At Seven 3 Temasek Boulevard #03-315, Suntec City Mall Tower 1 (North Wing), Singapore 038983. Tel: 6266 5338.
8. “Har Mi” Linguine and Tiger Prawns at 15 Stamford
At two-month-old 15 Stamford, Alvin Leung of three-Michelin-starred Bo Innovation in Hong Kong goes for Asian-inspired cuisine with a fair number of dishes with local elements. Dishes with familiar flavours would include Chargrilled “Bak Kut Teh” Pork Chop with Compressed Watermelon and Angelica BBQ Sauce ($38), Chilli Alaskan King Crab Leg and Cornbread ($58 per leg), and Laksa with Chargrilled Tiger Prawns and Smoked Onsen Quail Eggs ($32), which is lemak, mellow and in need of more of a spicy kick, but otherwise pleasant.
What we found interesting here is the “Har Mi” Linguine and Tiger Prawns ($36) – the prawns were fine, but the noodles did get our attention. On first glance, the dish may not look much, but the flavours are full on. The linguine (chosen for texture possibly) is cooked in prawn stock (prepared from red prawns) and stir-fried with ebiko, wonderfully aromatic shrimp oil (we were told that dried shrimp from Hong Kong is slow-cooked in oil for three days to prepare this oil), and shrimp floss (this is homemade with dried shrimp and we hear it takes five to six days to prepare).
The result is a surprisingly addictive noodle dish that delivers the alluring fragrance and essence of prawns in every bite. Note: We did debate fervently if it counts as a noodle or pasta dish, but it is too good to miss, so here it is.
15 Stamford is located at Lobby Level, The Capitol Kempinski Hotel Singapore, 15 Stamford Road, Singapore 178906. Tel: 6715 6871.
9. Spicy Noodles and Bean Curd with Sichuan Pepper Sauce from Si Chuan Dou Hua Restaurant
Photo: Si Chuan Dou Hua Restaurant
Fans of Sichuan cuisine may be familiar with dan dan noodles (thin noodles served with minced meat topping, Sichuan preserved vegetables, and chilli oil), but have you tried noodles with beancurd? According to Si Chuan Dou Hua Restaurant’s Executive Chef Zeng Feng, the Spicy Noodles and Bean Curd with Sichuan Pepper Sauce ($8 per bowl) is a known Sichuan street snack.
The uniqueness of the dish lie in the combination of beancurd, a household dish in Sichuan, and the spicy and sour flavour, a traditional flavour profile in the Sichuan cuisine repertoire. The spicy and sour taste of the dish needs to be balanced, with no one taste overpowering the other.
The dish is mainly made up noodles, smooth beancurd that is freshly made in the restaurant daily and minced pork, with a spicy kick from chilli oil and an appetising sourness that comes from black vinegar. Something to add to your list of must-tries. Only available at Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road.
Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is located at 7500 Beach Road, Singapore 199591. Tel: 6505 5722.
10. La Mian with Shredded Duck and Sichuan vegetables in Clear Duck Broth from Cherry Garden
Chef Cheng Hon Chau, Executive Chinese Chef of Cherry Garden, introduced this comforting dish ($12 per portion) to his first curated menu when he joined Mandarin Oriental, Singapore, some five years ago.
Although the unassuming dish looks easy to replicate at home – the la mian (literally translates to “pulled noodles”) require less than two minutes to cook – the devil is in the details and in the duck broth, which is cooked from a mix of duck, chicken and pork bones, and requires at least six hours to prepare.
The addition of preserved vegetables lends a pleasant sour-saltiness to the dish. Do try it the next time you visit Cherry Garden. Available for both lunch and dinner.
Cherry Garden is located at 5 Raffles Avenue, Marina Square, Singapore 039797. Tel: 6885 3500.
11. Japanese-inspired Chinese La Mian at Le Shrimp Ramen
Le Shrimp Ramen, local restaurant chain Paradise Group’s latest venture which opened in November 2018, is a Japanese-inspired Chinese La Mian concept that marries a thick Japanese ramen broth with silky Chinese la mian. The broth is made by baking fresh big prawns at 180°C for 45 minutes, hand-grinding them to a fine texture, then simmering the mix for more than eight hours with premium conpoy and a blend of spices, such as star anise, cinnamon, clove and white peppercorn.
The Le Signature Trio Shrimp Ramen (S$19.90) with big prawns, handmade ebiko prawn paste “balls” and prawn dumplings is great if it is your first visit as it gives you a taste of everything. Subsequently, you might want to go straight for the Ebiko Prawn Paste Shrimp Ramen ($13.90) topped with the handmade ebiko prawn paste “balls” to avoid the hassle of peeling prawns.
We do recommend that you seize the moment and enjoy the noodles immediately when the noodles are still toothsome and the soup is piping hot. Wait too long and you might find the noodles too soft and the soup a little cloying.
Le Shrimp Ramen is located at 290 Orchard Road, Paragon #B1-42, Singapore 238859.
How To Prepare Dried Rice Noodles
The type of rice noodles you use for this Singapore Noodles recipe is very important!
You must use thin vermicelli rice noodles. Make sure they’re not mung bean vermicelli, which are clear, while the rice noodles are more opaque.
Depending upon brand of rice noodles you buy, soaking times may vary. However, how you soak the noodles makes a huge difference in the dish:
- Cold Overnight Soak: Soaking dried rice noodles in cold water overnight allows them to rehydrate gradually and will yield a softer texture in the finished dish. This is the preferred method, if you can remember to do it!
- 30 Minute Hot Water Soak: Soaking the noodles in hot tap water for at least 30 minutes also does the job, but the noodles may end up a bit more “al dente” in the finished dish.
- Boiling: You can also cook the noodles in boiling water for about 1 minute, but pay attention to package directions before deciding whether to use this method, as it’s easy to overcook them.
After you make these noodles once, you can make adjustments for the next time, including exploring other brands of dried rice vermicelli .
Lizzie Mabbott's Singapore noodles
As with all stir-fries, the trick is in the mise en place: have everything lined up next to the hob, ready to go, before you so much as light the gas. I also like Taste Hong Kong's tip for making the task a little easier. After describing the "dai pai dong, that is the street-side open-air food stalls, where you might be able to witness their chefs tossing these noodles up in the air from the iron woks", the author admits that "holding such a large cooking vessel is already a big challenge, not to mention manipulating the foods at the same time with one single arm". To reduce the workload, they toss the scalded noodles with curry powder and seasoning before adding them to the wok, so they're already well combined: all you have to do is heat them through. Those well-versed in the art of stir frying may wish to skip this step, but I found it helpful.
Whether you cheat or not, the whole process should take little more than five minutes, plus drying time for the noodles. Not bad for a veritable feast.
Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in the refrigerator.
Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut the bundle of noodles in half.
Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and set sauce aside.
Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a large bowl.
Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add roast pork and onion and continue to stir-fry for another 30 seconds. Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs.
Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add the rice-stick noodles and stir-fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and remove from heat. Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.