Steps

1. Finely julienne the onion (1/2), carrot (20-30g), and green pepper (1).
   🕒 01:22
2. Roughly chop the garlic (3-4 cloves).
   🕒 01:22
3. Soak the dried shrimp (2 tbsp) in water for about 30 minutes to rehydrate, then chop them roughly.
   🕒 01:34
4. Boil the rice noodles (150g) in boiling water for 3 minutes, then drain.
   🕒 01:52
5. Heat white sesame oil (2 tbsp) in a frying pan over medium heat and stir-fry the roughly chopped garlic.
   🕒 02:02
6. Once the garlic is fragrant, add the chopped dried shrimp and dried onion (2 tbsp) and continue stir-frying.
   🕒 02:47
7. When the aroma develops, add the curry powder (2 tsp) and stir-fry, taking care not to burn it.
   🕒 03:14
8. Add the julienned onion and carrot and stir-fry.
   🕒 03:37
9. Sprinkle in salt (1/3 tsp) and stir-fry until the vegetables are tender.
   🕒 03:55
10. Add 150ml of the rice noodle boiling water, enough to cover the vegetables, and add the boiled rice noodles.
    🕒 04:27
11. Cover with a lid and steam-fry for approximately 3 minutes. This is the secret! Steam-frying the seasoned ingredients and noodles together allows the flavors to meld evenly and thoroughly.
    🕒 05:03
12. Roughly mix the steam-fried ingredients and noodles.
    🕒 05:31
13. Add oyster sauce (1 tsp), sugar (a pinch), and soy sauce (1 tsp) and mix.
    🕒 05:35
14. Add the julienned green pepper and stir-fry everything together.
    🕒 05:50
15. For the finishing touch, drizzle in sesame oil (2 tbsp) and cooking sake (rice wine) (1 tbsp), then stir-fry everything over high heat until done.
    🕒 06:30