Singapore Noodles

Pour hot water (about 80°C) over the thin rice noodles and let sit for 5–7 minutes until soft but still slightly springy; drain in a colander, rinse with cold water and set aside.

Heat 1 tbsp oil in a wok over medium heat, pour in the beaten eggs and quickly stir-fry, breaking them up into pieces with a spatula, for about 1 minute; transfer to a plate.

Pour another 2 tbsp oil into the same wok, heat over high heat, add the minced garlic and onion cut into half-rings; stir-fry for 30 seconds until fragrant.

Add the shrimp or chicken cut into strips and stir-fry for 2–3 minutes until cooked through.

Add the carrot and bell pepper, cut into thin strips, along with the shredded Chinese cabbage; stir-fry over high heat for 1–2 minutes so the vegetables stay crisp.

Add the soaked noodles and sprinkle the curry powder evenly over them; toss with a spatula, lifting the noodles from the bottom up, for 1–2 minutes until they turn evenly yellow.

Pour in the soy sauce, oyster sauce and sesame oil; toss for another minute so the noodles are evenly coated in sauce.

Return the fried eggs to the wok, add the chopped green onion, and toss for 30 seconds.

Serve immediately, piping hot straight from the wok.