Singapore Noodles

Bring a medium saucepan of water to a boil. Add rice noodles (or rice sticks) and remove from heat. Cover and let stand for 5 minutes. Drain in a colander and rinse with cold water. Set the noodles on top of the saucepan and put a lid on to keep warm.

Combine Shaoxing (or sherry), tamari (or soy sauce), sesame oil, and white pepper in a small bowl. Place near the stove.

Heat 1/2 teaspoon canola oil in a large flat-bottomed carbon-steel wok or large cast-iron skillet over high heat. Add eggs and cook, undisturbed, until fully set, 30 to 45 seconds, about 30 seconds per side. Transfer to a clean cutting board, roll up, and cut into strips.

Add 1 tablespoon canola oil to the pan; add shrimp, sausage (or ham), coleslaw mix, and onion. Cook, stirring occasionally, for 3 to 4 minutes. Add curry powder and cook, stirring, for 30 seconds. Add the noodles and stir for 1 minute.

Stir the Shaoxing mixture and drizzle over the entire mixture. Toss to combine, cooking for 2 additional minutes. Serve, sprinkled with scallions with more soy sauce, oil, and sesame oil separately.