Singapore Noodles

Method

1. Hydrate the rice vermicelli according to its packet until pliable but slightly firmer than ready to eat. Drain extremely well and cut once or twice with kitchen scissors to manageable lengths. Do not substitute mung-bean glass noodles and expect the same texture.
2. Mix soy sauce, wine or water, sugar and stock in a jug. Have all vegetables cut and proteins kept separate. Stir-frying proceeds quickly once the pan is hot, so do not stop to slice vegetables mid-cook.
3. Heat a teaspoon of the oil in a large wok. Add beaten eggs and stir into soft, fully set curds; transfer to a clean bowl. Add another teaspoon of oil and cook shrimp just until opaque and pearly, around 2–3 minutes, then transfer alongside the egg.
4. Add another 2 teaspoons oil and stir-fry the chicken in a thin layer for 4–5 minutes until cooked to 74°C. Transfer to a separate clean dish if the wok is small. Do not place cooked shrimp or egg onto a plate holding raw chicken.
5. Heat the remaining oil, soften onion and carrot for 2 minutes, then add pepper and garlic. Stir-fry for another minute. Sprinkle in the curry powder and stir for 20 seconds, keeping it moving so the spice does not scorch.
6. Add drained noodles and the sauce, tossing with two spatulas for 2–3 minutes until the liquid is absorbed. Add bean sprouts, cooked chicken, shrimp and egg and toss for a further 1–2 minutes until the sprouts are cooked and everything is steaming throughout.
7. Finish with spring onions and sesame oil. Serve immediately, loosening strands rather than compressing them into the bowl. Refrigerate leftovers quickly in shallow portions and use within 24 hours under this conservative rice-noodle plan; reheat only once to 74°C.