Singapore Noodles with Shrimp and Char Siu

Add the shrimp and char siu. Stir-fry for 30 to 45 seconds, just until the shrimp begin to turn pink.

Pour the Shaoxing wine around the hot edge of the wok. Add the dried chilies, napa cabbage, and carrot, then stir-fry for about 30 seconds.

Add the drained noodles. Toss and lift them with the spatula for 1 minute to loosen the strands and combine them with the vegetables and protein.

Sprinkle the curry powder, salt, sugar, and white pepper evenly over the noodles. Stir-fry with a scooping and lifting motion for about 2 minutes, scraping the bottom of the wok so the noodles do not stick.

If the noodles look dry or begin to clump, add 2 to 4 tbsp chicken stock a little at a time. The noodles should be moist and glossy, not wet.

Add the sesame oil, soy sauce, and cooked egg. Toss for about 1 minute, until the egg is distributed and everything is hot and steamy.

Add the scallion and red onion, then stir-fry for 20 to 30 seconds so they stay crisp. Serve immediately, with chili oil on the side if desired.