6 OZ. THIN RICE NOODLES
1 T. SHAOXING RICE WINE
1 1/2 t. REDUCED SODIUM TAMARI OR SOY SAUCE
1 T. TOASTED SESAME OIL
1/2 t. SALT
1/4 t. CANOLA OIL PLUS TWO TABLESPOONS DIVIDED
2 LARGE EGGS, LIGHTLY BEATEN
8 OZ. SHRIMP, PEELED AND DEVEINED
1/4 C. CHINESE SAUSAGE, THINLY SLICED, OR HAM
14 OZ. Tricolor coleslaw mix
1 C. ONION, THINLY SLICED
1 T. CURRY POWDER

6 OZ. THIN RICE NOODLES 1 T. SHAOXING RICE WINE 1 1/2 t. REDUCED SODIUM TAMARI OR SOY SAUCE 1 T. TOASTED SESAME OIL 1/2 t. SALT 1/4 t. CANOLA OIL PLUS TWO TABLESPOONS DIVIDED 2 LARGE EGGS, LIGHTLY BEATEN 8 OZ. SHRIMP, PEELED AND DEVEINED 1/4 C. CHINESE SAUSAGE, THINLY SLICED, OR HAM 14 OZ. Tricolor coleslaw mix 1 C. ONION, THINLY SLICED 1 T. CURRY POWDER

1. bring a medium saucepan of water to a boil. Add rice noodles and remove from heat. Let's stand for 5 minutes. Drain in a colander and rinse with cold water. Set the colander on top of the saucepan and place near the stove.

2. Combine wine, soy sauce, sesame oil, salt and pepper in a small bowl. Place near the stove.

3. Heat 1 tsp canola oil and a large flat bottomed carbon steel walk or a large cast iron skillet over high heat. Add eggs and cook, undisturbed, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into thin strips.

4. Add one tablespoon canola oil, shrimp and sausage to the pan. Cook, stirring, for 30 seconds. Add the remaining 1 tablespoon canola oil, coleslaw mix, and onion, cook, stirring, until softened, 1 to 2 minutes. Sprinkle with curry powder and stir for 10 seconds. Add the noodles, egg strips, and sauce mixture. Cook, stirring, until hot, 1 to 2 minutes more. Serve sprinkled with scallions and sesame oil.