Singapore Noodles with Chicken and Vegetables

How to prepare singapore noodles with chicken and vegetables

1. Prepare all ingredients before starting to cook in the pan/wok:
   - cut the peppers into thin strips, and the onion into not-so-thin slices;
   - separately cut the carrot into matchsticks (julienne);
   - weigh the pods;
   - cut the green onion into rounds;
   - beat the eggs with 1 teaspoon soy sauce;
   - cut the chicken breast into thin, bite-sized strips and massage with 1/2 tablespoon oil and 1 teaspoon curry;
   - soak the noodles in boiling water for 3-5 minutes, until cooked but not mushy (also read the package instructions); after draining, cut them in a few places with scissors - they'll be easier to mix in the wok
   - mix the soy sauce and fish sauce in a cup
2. Heat the wok well (or a very wide pan; at least 30cm).
3. Add 1 tablespoon of oil and pour in the beaten eggs. If the wok is hot enough, they will puff up immediately at the edges; start stirring quickly to get scrambled eggs. Remove the scrambled eggs to a bowl.
4. Add another 1 tablespoon of oil to the wok, then the chicken. Stir-fry quickly, constantly stirring over high heat, just until the meat changes color all over (about 1 - 1.5 minutes). Remove the chicken over the eggs.
5. Then add the carrots and pods to the wok and stir-fry, stirring quickly for 1 minute.
7. If the wok seems dry now, drizzle another 1/2 tablespoon of oil. Then add the peppers and onion and continue stir-frying for another minute, until the onion softens slightly.
8. Put the eggs and chicken back in the wok, over the vegetables, and add the remaining 4 teaspoons of curry. Stir quickly, just until the curry is well mixed.
9. Add the noodles and continue stirring vigorously (you can use 2 spatulas now, it's easier) until you see they're evenly colored from the curry. At that point, add the sauce and green onion and continue stirring for another 30 seconds. Taste for salt at the end.
10. Transfer everything to a serving bowl and serve warm.

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