Marinating the shrimp

• 12-16 Shrimp peeled and deveined. Keep the shells for prawn oil or prawn stock!
• 1 Tablespoon Shaoxing wine removes any fishy flavors from the prawns
• 1 Tablespoon light soy sauce

Preparing the noodles

• 5 oz dried rice noodles
• 2 teaspoons sesame oil
• 2 teaspoons dark soy sauce

For stir-frying

• 1 Tablespoon neutral vegetable oil For authentic Chinese flavor, don't use olive oil. You may need to add more if the wok looks dry.
• 2-3 shallots finely sliced Substitute: red onions
• 2-3 prigs spring onions sliced thinly
• ½ inch ginger minced. You can add 2-3 cloves of minced garlic too if you want.
• 1 medium carrot julienned
• 2 Tablespoons curry powder Add ½ teaspoon of turmeric powder if you want your noodles to be a more vibrant yellow.
• 1 teaspoon fish sauce
• 1 teaspoon light soy sauce
• ¼-½ teaspoon white sugar or to taste
• ⅛ teaspoon white pepper optional, as this isn't the most common ingredient outside a Chinese kitchen. Do not substitute with black pepper.
• 2 medium eggs beaten
• ½ salt or to taste