Fideuà-Inspired Singapore Mei Fun

Directions

1. In a 12- to 14-inch (30- to 35-centimeter) well-seasoned paella pan or large nonstick skillet over medium heat, cook the guanciale until the fat has rendered out and the meat is crispy, 3 to 5 minutes. Use a slotted spoon to remove the meat and place it in a small bowl. Pour out the rendered fat into a liquid measuring cup and top it off with canola oil until you have ¼ cup. Hang on to the pan and the oil.
2. Place the dried shrimp in a heatproof liquid measuring cup with ½ cup of water. Microwave on high for 1 minute. (Alternatively, use ½ cup boiling water and soak for 5 minutes.) Remove the shrimp with a slotted spoon to a cutting board. Add chicken stock to the shrimp water until you have a total of just over 2 cups liquid (you can go up to 2¼ cups if you prefer a softer, saucier dish). Stir in 1 tablespoon of the fish sauce. Finely chop the slightly softened dried shrimp, then place in a medium bowl with the onion, bell pepper, and chopped garlic.
3. Heat the broiler on high. While the oven is heating, make the spicy aioli: In a small bowl, whisk together the mayonnaise, mustard, grated garlic, and ½ tablespoon of chili powder. Taste and add another tablespoon of chili powder if you’d prefer it smokier and spicier.
4. Scatter the broken rice vermicelli on a sheet pan. Drizzle 1 tablespoon of the rendered pork fat mixture over the rice vermicelli and gently toss. Broil for 1 to 2 minutes until the noodles start to brown. Toss the vermicelli and continue broiling until evenly browned, keeping a close eye to prevent burning.
5. Heat 1 teaspoon of the pork fat in the paella pan over medium-high heat. Add the beaten eggs, scrambling with a spatula, and cook until the edges of the eggs are deeply browned and firm (not softly scrambled), 2 to 3 minutes. Transfer to a small plate.
6. Leaving the heads and tails on the prawns, peel off the rest of their shells and devein. Make a few slits crosswise on the belly side of each prawn so they don’t curl up during cooking. Place on a plate and season with salt and pepper.
7. Still over medium-high heat, add the rest of the pork fat to the skillet with the dried shrimp mixture and the remaining teaspoon of fish sauce. Cook, stirring occasionally, until the edges of the vegetables are deeply browned, 3 to 4 minutes. Add the curry powder and turmeric, cook for a few seconds to toast the spices, then add the chicken stock mixture. Fold in the eggs and the toasted vermicelli one large handful at a time, continuing to gently fold the mixture with the liquid so each strand is moistened, 4 to 5 minutes. (The pan may seem dry, but this is correct—the noodles will be brittle in the beginning, but will eventually become softer and more pliable as you go.)
8. Once the noodles are softened and pliable, mix in the bean sprouts and Chinese chives until evenly combined. With the back of your spatula, firmly press everything down so that all the ingredients are level and sitting flat in the pan. Arrange the prawns and char siu strips on top and press them down gently. Cover the pan with foil and continue to cook on medium to medium-high heat for 3 to 4 minutes, until the prawns are pink and cooked through, and a crispy crust forms on the bottom. (If the bottom isn't browned after 3 to 4 minutes, increase the heat to high and toast for another few minutes, being careful not to burn the bottom.)
9. Scatter the crispy pork bits on top, and if you mean business, use a kitchen torch to add additional color to the surface of the dish. Serve immediately with lime and spicy aioli.