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1
Rinse the shrimp and pat dry.
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2
Soak the rice noodles in cold water for 20 minutes.
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3
Drain the noodles just before youre ready cook.
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4
If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet.
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5
Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside.
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6
Julienne the napa cabbage, carrot, and scallion.
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7
Thinly slice the red onion and set aside along with the dried chili peppers.
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8
Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.
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9
Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds.
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10
Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.
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11
Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later.
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12
Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking.
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13
A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.
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14
The noodles should be taking on the rich color of the curry powder.
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15
Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it.
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16
Mix thoroughly again for another minute, plate and serve immediately!
