Ingredients:

  • 250g dry rice vermicelli
  • 2 tbsp Madras curry powder
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 150g chicken breast, thinly sliced
  • 150g shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, julienned
  • 1 small onion, sliced
  • 1 cup shredded carrots
  • 2 cups bean sprouts
  • 3 green onions, cut into 2-inch batons

Instructions:

  1. Soak the 250g rice vermicelli in a large bowl and cover with hot (not boiling) water for 10 minutes until pliable but still firm. Note: Over soaking leads to mushy noodles later.
  2. Combine the curry powder, soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper in a small jar. Note: This ensures the spices don't clump when they hit the pan.
  3. Heat 1 tbsp of oil in the wok, pour in the beaten eggs, and cook for 1 minute until just set and fluffy. Remove and set aside.
  4. Add more oil if needed, then sear the chicken and shrimp for 2-3 minutes until the shrimp turn opaque and pink. Remove and set aside.
  5. Toss in the onion, garlic, and ginger, stir frying for 45 seconds until the garlic is fragrant and golden.
  6. Add the carrots and bell peppers, tossing for 2 minutes until they soften slightly but maintain a crunch.
  7. Drain the vermicelli and add them to the wok along with the sauce mixture.
  8. Use tongs to lift and fold the noodles for 3 minutes until every strand is coated in a vibrant yellow glaze.
  9. Return the eggs, chicken, shrimp, bean sprouts, and green onions to the pan.
  10. Drizzle the toasted sesame oil over the top and toss one last time for 1 minute until the sprouts are slightly wilted but fresh.