Singapore Noodles

Bring a pot of water to a boil. Boil the rice noodles for 1-2 minutes, spreading them apart with chopsticks. Drain into a colander and shake several times to remove excess water. Keep separating with chopsticks for 30-60 seconds, then cover the colander with a plate for the perfect texture. Do not rinse.

Cut the chicken breast into strips and place in a bowl. Marinate with cornstarch and water, then mix and massage for 20-30 seconds. Cut the char siu into strips (ham or lap cheong work as alternatives). Crack and beat the eggs with a dash of salt. Make sure the shrimp are peeled and deveined.

Slice the carrots, onion, and celery, then cut into strips. Use about one-third of several colors of bell pepper or one whole pepper. Chop the green onions into roughly 1-inch pieces. Set the bean sprouts aside to add later. Avoid high water-content vegetables like bok choy.

Make the sauce: mix the curry powder, oyster sauce, salt, sugar, and water together. Add more curry powder for a stronger flavor — the curry powder is essential, and your choice of brand will impact the final taste.

Loosen the noodles by hand while you heat the wok over high heat for 2-3 minutes. When the wok is hot enough, add the corn oil — it will shimmer and form ripples when ready.

Pour in the eggs and cook gently, leaving the first side intact for 20-30 seconds before flipping and scrambling, about 1 minute total, then transfer to a plate. Add more oil and roll it around the pan. Cook the marinated chicken for 30-45 seconds, add the shrimp, and cook until the shrimp turn orange and the chicken turns white. Transfer to the plate.

Add oil and cook the vegetables (except the bean sprouts) for 60-90 seconds, then transfer to the plate. Add oil and cook the noodles for 1-2 minutes before flipping, then cook another 2-3 minutes, occasionally moving them with chopsticks. Pour in the sauce and cook the noodles 2 more minutes.

Gradually add back the vegetables, chicken, shrimp, char siu, bean sprouts, and eggs over about 2 minutes, mixing everything evenly. Drizzle in the sesame oil and toss for another 30-45 seconds.

Taste and adjust the seasoning as needed. If adding more curry powder, mix it with a little water first so it distributes evenly. Transfer to a plate and serve.