Singaporean Mei Fung

Ingredients:

• 200 g dry rice noodles (short or long)
• 5 tablespoons of vegetable oil
• 90 g boneless, skinless chicken breast, cut into 0.5 cm thick strips.
• 1.5 tsp sugar
• 0.5 tsp cornstarch
• 1 tbsp + 1 tsp curry powder
• 1 tbsp oyster sauce
• 1 teaspoon lightly salted soy sauce
• 2 large eggs
• 12 large peeled shrimp (about 200g), cut in half horizontally
• 110 g char siu (Chinese roast pork), cut into 0.5 cm thick strips.
• 1 small onion, halved and sliced ​​into 0.5cm thick half rings.
• 3 cloves garlic, crushed
• Half a medium red bell pepper, thinly sliced
• Half a medium green bell pepper, thinly sliced
• Half a medium head of Chinese cabbage (about 700 g), remove the core, thinly slice the cabbage
• 2 cups bean sprouts (about 110 g)
• 2 green onions, cut into 2 cm pieces.

Preparation:

1. Bring a saucepan of water to a boil over high heat. Add the noodles and cook until tender, about 1 minute. Drain the noodles and drizzle with 1 tablespoon of oil; set aside. The stir-frying process is very quick, so prepare all ingredients in advance and place them near the stove.
2. Meanwhile, in a small bowl, mix the chicken strips with 0.5 teaspoon of sugar and 0.5 teaspoon of salt until completely dissolved. Add cornstarch and 1 tablespoon of cold water. Rub the cornstarch mixture into the chicken strips, coating them evenly. Let marinate.
3. In a small bowl, whisk together the curry powder, oyster sauce, soy sauce, remaining 1 teaspoon sugar, 1 teaspoon salt, and 2 tablespoons cold water until smooth; set aside.
   
   
   Note
   
   The curry powder used to make Singapore noodles is generally mild, but you can use any curry powder you have on hand, such as Madras or homemade curry powder.
4. Gently separate the noodles with chopsticks or tongs, lifting and lowering small bunches several times. Set aside.
5. Heat a wok over high heat until a wisp of smoke appears, 2–3 minutes. Add 1 tablespoon of oil, swirl the wok to coat, and heat for about 1 minute.
6. Meanwhile, beat the eggs in a small bowl with 1 teaspoon of salt until smooth. Pour the eggs into the wok and swirl it to distribute them in a thin layer. Fry for about 1 minute. Flip with a spatula and fry for another 30 seconds, then use a spatula to cut the eggs into small pieces. Transfer the eggs to a small bowl.
7. Heat another 1 tablespoon of oil in the wok. Add the chicken and stir-fry until no longer pink, about 30 seconds. Add the shrimp and stir-fry for about 30 seconds. Add the garlic and stir-fry until heated through, another 2 minutes. Transfer to a large plate.
   
   
   Note
   
   Any size shrimp will work for this recipe. Just remember to cut them into small pieces if they're large. Alternatively, use smaller shrimp to reduce cooking time.
8. Heat another 1 tablespoon of oil in the wok. Add the onion and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green pepper strips, cabbage, and 1/4 teaspoon of salt and cook, stirring, until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
9. Heat the remaining 1 tablespoon oil in a wok. Carefully lift and separate the noodles again and transfer them to the wok. Stir-fry the noodles until they begin to brown, about 3 minutes. Pour the curry sauce over the noodles, stirring to coat evenly, about 2 minutes. Add the chicken, shrimp, char siu, stir-fried vegetables, bean sprouts, green onions, and eggs and stir to combine.