Singapore Mei Fun

INGREDIENTS 

• 7 oz. thin rice noodles
• 5 T. vegetable oil
• 3 oz. boneless, skinless chicken breast, cut into ¼-inch strips
• 1½ t. sugar
• Kosher salt
• ½ t. corn starch
• 1 T. + 1 t. curry powder
• 1 T. oyster sauce
• 1 t. low-sodium soy sauce
• 2 large eggs
• 12 large peeled and deveined shrimp, cut in half horizontally
• 1 small yellow onion, halved and cut into ¼" slices
• 3 cloves garlic, minced
• ½ medium red bell pepper, thinly sliced
• ½ medium green bell pepper, thinly sliced
• ½ medium head napa cabbage (about 1½ lbs.), core discarded, thinly sliced
• 2 cups bean sprouts
• 2 scallions, cut into 1-inch pieces

DIRECTIONS

1. Bring a pot of water to a boil over high heat. Add the noodles and cook until just softened and separated, about 1 minute. Drain the noodles and toss with 1 T. of the oil; set aside.
2. Meanwhile, mix the chicken strips with ½ t. of the sugar and ½ t. salt in a small bowl until both are dissolved. Add the cornstarch and 1 T. cold water. Massage the cornstarch slurry into the chicken strips until coated evenly. Set aside to marinate.
3. Mix the curry powder, oyster sauce, soy sauce, remaining 1 t. sugar, 1 t. salt and 2 T. cold water in a small bowl until combined; set aside.
4. Gently separate the noodles with chopsticks or tongs by repeatedly lifting and dropping small bunches of them. Set aside.
5. Heat a wok over high heat until a wisp of smoke appears, 2 to 3 minutes. Add 1 T. oil, swirl to coat the wok and let heat until shimmering, about 1 minute.
6. Meanwhile, beat the eggs in a small bowl with 1 teaspoon salt until smooth. Pour the eggs into the wok and swirl until a thin sheet of egg is formed. Cook until the top side is set, about 1 minute. Flip with a wok spatula and cook for 30 seconds, then cut the egg sheet into bite-size pieces with the spatula. Transfer the egg to a small bowl.
7. Heat another tablespoon of oil until shimmering. Add the chicken and stir-fry until no longer opaque, about 30 seconds. Add the shrimp and cook about 30 seconds. Set aside on a large plate.
8. Heat another tablespoon of oil until shimmering. Add the onions and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green bell pepper strips, cabbage and ¼ t. salt and stir-fry until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
9. Heat the remaining 1 T. oil until shimmering. Gently lift and loosen the noodles again and add them to the wok. Stir-fry the noodles, tossing them, until they start to brown, about 3 minutes. Add the curry sauce over the noodles and mix and toss until evenly combined, about 2 minutes. Toss in the chicken, shrimp, stir fried vegetables, bean sprouts, scallions and eggs until evenly distributed.

Recipe Author: Food Network