Ingredients:

  • 200g dried rice vermicelli
  • 1.5 tbsp Madras curry powder
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tbsp Shaoxing rice wine
  • 150g chicken breast, thinly sliced into batons
  • 150g large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 stalks green onion, cut into 2-inch lengths
  • 1 small bell pepper, julienned
  • 0.5 small onion, thinly sliced
  • 1 cup fresh mung bean sprouts
  • 2 tbsp neutral oil

Instructions:

  1. Place dried rice vermicelli in a large bowl and cover with warm water. Soak for 8 minutes until al dente. Drain thoroughly and use kitchen shears to cut the bundle twice.
  2. Heat 1 tablespoon of neutral oil in a wok over high heat. Add chicken batons and shrimp, stir-frying for 2–3 minutes until cooked through. Remove and set aside.
  3. In the same wok, add a splash of oil and pour in the beaten eggs. Scramble quickly until just set, then remove and set aside with the proteins.
  4. Add the remaining oil to the wok. Sauté the onion, garlic, and ginger. Add the Madras curry powder directly into the oil for 30 seconds to 'bloom' the spices until fragrant.
  5. Add the julienned bell pepper and the drained noodles. Use tongs to toss and coat the noodles in the curry oil.
  6. Pour in the light soy sauce, dark soy sauce, sugar, sesame oil, and Shaoxing wine. Toss vigorously over high heat to prevent sticking.
  7. Return the chicken, shrimp, and eggs to the wok. Add the mung bean sprouts and green onions. Toss for 1 minute until the sprouts are slightly wilted but still crunchy. Serve immediately.