First, we'll bring a pot of water to boil. Boil the noodles (8 oz) for about 1-2 minutes, and work to spread the noodles apart with chopsticks the entire time.

Then, we'll drain the noodles into a colander. The goal is to get the noodles to be pretty dry, so shake the colander a few times to get excess water. Continue separating the noodles with chopsticks for 30-60 seconds.

Cover the colander with a plate. This helps the noodles get to the perfect texture, allowing them to cook a bit longer without introducing excess moisture.

DO NOT rinse them afterward in water - this leads to soggier, stickier noodles.

For the chicken (3 oz):

• Cut the chicken into little strips
• Place the strips in a bowl
• Marinate the chicken with cornstarch (0.50 tsp) and water (1 tbsp).
• Mix and massage the chicken in the marinade for 20-30 seconds.

For the char siu (3 oz):

• Cut into strips
• Singapore Noodles is often served with strips of char siu, but if you don't have any on hand you can also use ham, lap cheong (Chinese sausage), or just skip it. We also have a recipe and video on how to make it!

For the eggs:

• Crack and beat the eggs, mixed in with a dash of salt.

For the shrimp (10 pieces), as long as they're peeled and deveined, we don't have to do anything to them.

After washing our vegetables, we'll be cutting carrots (2 oz), onions, and celery (2 stalk) into slices and then strips.

For bell pepper, my dad is using about a third of several different colors of bell peppers, but if you want to keep it simple, you can just use an entire, single bell pepper.

Chop green onions (2 piece) into roughly 1 inch pieces.

We'll also be adding bean sprouts (3 oz) later as well.

The amounts and types of vegetables are really up to you. Anything goes with Singapore Noodles (with some caveats):

• Try to avoid veggies with higher water content (like bok choy), since this will lead to a more soggy dish.
• Try to avoid having an excessive amount of vegetables, since even lower water content vegetables will leak out water.

We'll create our sauce by mixing curry powder (1 tsp), oyster sauce (1 tbsp), salt (1 tsp), sugar (1 tsp), and water (2 tbsp).

As written, the amount of curry powder my dad uses is pretty mild, so if you want a stronger flavor and/or more yellow finish, feel free to increase the amount of curry powder.

Curry powder is absolutely essential for Singapore noodles. With so many options, the type of curry powder you use for this dish really impacts the final flavor profile, so you might want to experiment with several options until you land on something you love.

If you don't have any, I've included a few curry powder options to start with:

• https://amzn.to/3xdZKSn​
• https://amzn.to/3dDdLkK​
• https://amzn.to/3hqg8bJ​

When cooking this dish, along with other noodle stir-fries, we'll want to get our wok really hot before adding oil.

Heat the wok for 2-3 minutes on high heat. While we wait, we'll continue loosening up our noodles.

Once the wok is hot enough, add corn oil (2 tsp).

Another sign that both our wok and oil are hot enough is when we can see the oil shimmering, or forming ripples across the surface.

Now, we'll be putting all of the pieces together!

Pour in the eggs: My dad is cooking the eggs very gently, leaving the first side intact for 20-30 seconds before starting to flip and scramble the eggs. We want the eggs to be really soft. In total, we're cooking the eggs for about a minute here, and tossing them back in later.

Transfer the eggs onto a plate, add oil: Next, we'll add more oil (1 tbsp), and roll it around the pan.

Cook the chicken + shrimp: We'll be cooking the chicken now, so remix the chicken + marinade around with chopsticks for a few seconds. Cook the chicken for 30-45 seconds before adding the shrimp. Add the shrimp, and cook both meats until the shrimp starts to turn orange, and the chicken starts to turn white.

Transfer the meat onto a plate, add oil. (1 tbsp)

Cook the vegetables (minus the bean sprouts) for about 60-90 seconds.

Transfer the vegetables onto a plate, add oil (1 tbsp).

Cook the noodles for about 1-2 minutes before flipping them. After flipping, cook the noodles for another 2-3 minutes, occasionally moving them around with your chopsticks.

Add the sauce and cook the noodles for another 2 minutes before adding everything else back in.

Add everything else in: Over the course of about 2 minutes, we'll be progressively adding the vegetables, followed by the chicken and shrimp, the char siu, bean sprouts, and lastly, some eggs. Evenly mix the ingredients in well with the noodles.

Add sesame oil (1.5 tbsp), and mix everything for another 30-45 seconds.

We're just about done! Try it out and see if it needs more flavor or any adjustments.

IMPORTANT: if you're adding more curry powder, you'll want to stir it with some water before adding it to the noodles. We want to be able to EVENLY distribute the curry powder and not have it stick to a small subset of noodles.

Transfer the noodles to a plate and call your loved ones over!