Step 1

Soak the dry rice noodles in water for 5 minutes. I use room temperature water. Drain off water and set aside. Cut the white and green parts of green onion into 2-inch pieces

Step 2

Preheat a large wok or skillet until really hot. Add 1 Tbsp of cooking oil. Swirl the oil to cover the base and sides. Crack in the eggs and do not stir for about 5 seconds and then stir to scramble the eggs into pieces. Dish out.  Wipe the wok clean if necessary

Step 3

Bring it back up to heat. Add another tablespoon of cooking oil. Add the chicken meat and shrimp and stir fry until they turn color. I used leftover shredded chicken meat so I added this in after the shrimp turns pink. Dish out into the same dish with the egg and set aside

Step 4

Bring it back up to heat, add another tablespoon of cooking oil. Add onion, white parts of green onion, and garlic and stir fry for about 1 minute. Add the shredded cabbage and bell pepper strips and stir fry for about 2 minutes. Dish out the veggies

Step 5

Add the last tablespoon of oil. Add the curry powder and stir fry over low heat. When you stir fry the curry powder, it adds extra flavor to the spices. Remember to stir fry over low heat so it won't get burnt. Add the soaked rice noodle and toss the noodles to let the curry powder coats the noodles. Add all the veggies, shrimp, chicken, and egg pieces back in followed by the rest of the seasonings. Toss the noodles to make sure the seasonings are evenly distributed

Step 6

Add the bean sprouts and stir fry for another minute. Have a taste and adjust taste as needed. Turn off the heat and add the green parts of green onion. Continue to toss evenly. The residual heat will soften the green onion. Serve Singapore mei fun immediately