Egg Singapore Noodles

Instructions

1. 1

   Prepare Noodles and Sauce

   • Place the rice vermicelli in a large bowl. Cover completely with hot tap water (not boiling). Let them soak for 5-8 minutes, or until they are pliable but still have a slight bite. Drain thoroughly in a colander and set aside.
   • In a small bowl, whisk together the light soy sauce, rice vinegar, red chili sauce, curry powder, turmeric powder, sugar, salt, and black pepper to create the sauce. Set aside.
2. 2

   Scramble the Eggs

   • Heat 1 tablespoon of oil in a large wok or a wide, heavy-bottomed skillet over medium-high heat.
   • Pour in the lightly beaten eggs. Scramble for 1-2 minutes until they are just set but still soft. Remove the eggs from the wok and set them aside on a plate.
3. 3

   Stir-fry Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high.
   • Once the oil is shimmering, add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
   • Add the sliced onion, julienned carrots, and capsicum. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
   • Add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
4. 4

   Combine and Finish

   • Add the drained noodles to the wok with the vegetables. Pour the prepared sauce mixture over everything.
   • Using two spatulas or tongs, quickly toss everything together for 1-2 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
   • Return the scrambled eggs to the wok along with the green parts of the spring onions. Toss gently for 30 seconds to combine everything.
5. 5

   Serve

   • Divide the noodles among four plates. Serve immediately, garnished with extra spring onion greens if desired.