Chow Mei Fun din Singapore

. Soak them in hot water for 7-8 minutes, or until they are al dente. You don’t want them cooked all the way through since you will finish them in the wok.

. Drain the noodles and let them dry. You may gently pat them dry with paper towels to speed up the process.

. Use scissors to cut the into a length that’s easy to eat. Set them aside.

. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the shrimp and turkey bacon and cook for 30 seconds.

. Add the cabbage, carrot, red onion, dried red chili peppers and half of the scallions. Cook for 4 minutes or until the vegetables are tender but still yielding a slight crunch.

. Add the curry powder and stir.

. Add the maifun noodles, salt, rice vinegar, toasted sesame oil, and soy sauce. Gently toss the noodles to season them evenly.

. Turn the heat off and transfer the noodles to a serving plate or bowl. Season with ground white pepper and garnish with the remaining scallions.