Singapore Noodles

Ingredients: (Serves 2)
2 portions Beehoon (Vermicelli noodles) - cooked according to package instructions)
2 eggs (lightly whisked)
4 cloves garlic (finely chopped)
1/2 onion (finely diced)
1/2 carrot (julienne) 
3 bunch of Chye Sim (washed and cut)
10 prawns (peeled, deveined)
BBQ pork/Cha Seo
3 tbsp. cooking oil (part)
1 tbsp. Shaoxing Wine

Seasonings:
2 tbsp. light soy sauce
2 tsp. curry powder
1 tsp. sugar (to taste)

Methods:

1. In a heated wok, add 1 tbsp of cooking oil, add the whisked egg, swirl the wok, and once the egg is about to set, I use a spatula to break it into chunk pieces, remove the egg into a plate, and set aside.
2. Using the same wok, add 2 tbsp. cooking oil, when wok is hot, add in garlic and onions, then add in the prawns and stir to fry until prawns turn opaque, add in red carrot, chye sim, stir to combine, then drizzle in Shaoxing Wine, toss to mix for 1 minute.  Then add in the beehoon, pork, egg and all the seasonings.  Then toss until all is combined.  This is not a saucy noodle dish, but just have enough liquid/sauce to coat the noodles but not soaking in sauce.

I adapted this recipe from Marion Grasby with slight amendment.