Prep:

1. Prepare the chicken: Slice the chicken breasts into bite-sized pieces and add to a medium bowl. Season with ¾ teaspoon curry powder and ¼ teaspoon fine sea salt. Mix to coat and set aside.
2. Make the sauce: Whisk together the low sodium light soy sauce, Shao Xing rice wine, oyster sauce, sugar, curry powder, chili oil (if using) and sesame oil in a small measuring glass (for easier pouring) or bowl until combined well.
3. Prepare the shrimp: Thaw the frozen shrimp in bowl of water. Rinse thoroughly and pat-dry. Peel and devein if they are not already pre-peeled and deveined.
4. Chop the fresh ingredients: Chop/slice the yellow onion, spring onion, red bell pepper, carrot, garlic, fresh red chilies (if using), and bean sprouts as indicated in the ‘ingredients’ section. Crack the egg into a small bowl and lightly beat using a fork. Season with a pinch of salt and set aside.
5. Prepare the noodles: Prepare the thin dried rice vermicelli noodles according to package instructions. (If using Wai Wai brand rice vermicelli, soak the noodles in bowl of room temperature water for 3 minutes until pliable and tender. Then drain into a fine mesh strainer and set aside. No rinsing after draining is required.) Using kitchen shears, cut the long noodle stands into half or thirds so that they will be easy to toss and stir-fry.

Singapore Noodles with Chicken and Shrimp:

1. Cook the egg: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large nonstick skillet) over medium-high heat. Lower the heat to medium low and pour in the beaten egg. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking and scrambling the eggs until 70% cooked but still slightly runny – about 15-20 seconds. Transfer back into the bowl you beat the egg in and set aside.
2. Cook the chicken and shrimp: Add 1 teaspoon of peanut oil to the wok and heat over medium-high heat. Add the seasoned chicken and allow to sear for 30 seconds. Then flip the pieces and sear the other side for another 20-30 seconds until no longer pink. Push to the side of the wok and add the shrimp. Stir-fry for 1-2 minutes, until both the shrimp and chicken are just cooked. Transfer to a clean bowl and set aside.
3. Stir-fry the onions, carrots, and bell peppers: Heat the remaining 2 teaspoons of peanut oil in the wok over high heat. Add the yellow onion, spring onion white and light green parts, red bell pepper, and carrots. Stir-fry for 1-2 minutes until slightly softened.
4. Stir-fry the garlic and chilies: Add the garlic and red chilies and stir-fry for 20-30 seconds until fragrant.
5. Add the cooked chicken and shrimp: Add the cooked chicken and shrimp and stir-fry briefly to combine.
6. Add the noodles and sauce: Add the rehydrated rice noodles and pour the prepared sauce on top. Stir-fry and mix until the noodles are evenly coated in the sauce. If they look a little dry, add 2-3 tablespoons of water (I typically add 2 tablespoons) and mix to combine.
7. Toss through the spring onion and bean sprouts: Add the spring onion dark green parts and mung bean sprouts and stir-fry until the bean sprouts have slightly softened – about 30 seconds.
8. Add the scrambled egg and season: Add the scrambled egg and season with ¼ teaspoon sea salt and ⅛ teaspoon ground white pepper. Stir-fry to combine.
9. Serve: Divide evenly onto plates or in bowls. Serve immediately.