Singapore Noodles

Instructions

1. Soak the vermicelli in a large bowl filled with cold tap water until pliable, about 10-15 minutes. When soft and pliable, drain well and set aside.
2. Make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, curry powder, sesame oil, salt, and sugar. Set aside.
3. Heat up 1 tbsp oil in a wok or large frying pan over medium high heat. When hot, add lightly beaten salted eggs and scramble, pushing from the outside in, until mostly set, but still slightly runny. Remove and set aside. If needed, wipe down your wok/pan if there are any egg bits left inside.
4. Heat up another tbsp of oil and add the protein (shrimp, chicken breast, and/or pork). Cook, stir frying and tossing, for 1-2 minutes, or until cooked through.
5. Add the bell pepper, onion, and carrots and stir fry for 15-30 seconds. Add the last tbsp of oil and then add the drained noodles, eggs, and sauce.
6. Fry, using a scoop and lift motion to loosen the noodles and incorporate all of the ingredients evenly amongst the noodles. Continue to stir fry, tossing and mixing, until everything is hot and the noodles are evenly seasoned with the sauce mix. This should take about 2-3 minutes.
7. Finish by tossing in the green onions, serve hot, and enjoy immediately.