Singapore Noodles

Turns out this is one of my Dad's favorite noodles, took a look at a few different recipes and came up with this. It's a pretty flexible recipe, use more or less of whatever meat and vegetables you have on hand and enjoy!  

INGREDIENTS:

• 6 oz chicken thigh or breast (velveted, see following ingredients)
• 1 1/2 Tbsp water
• 1 tsp oyster sauce
• 1 tsp cornstarch
• 1 tsp vegetable oil
• 1/4 tsp curry powder 
• 1/8 tsp five spice powder
• 6 oz shrimp (peeled & deveined, marinated, see following ingredients)
• 1 tsp vegetable oil
• 1/2 tsp fish sauce
• 6 oz char siu pork 
• 8 oz vermicelli noodles
• Vegetable oil 1 Tbsp or so at a time as needed to stir fry ingredients
• 2 eggs 
• 1 tsp mirin
• 1 tsp soy sauce
• salt & white pepper to taste
• 1 small or 1/2 large yellow onion thinly sliced
• 3-4 stalks scallions, cut into 1" pieces and separate whites and greens 
• 4 cloves of garlic
• 2 tsp ginger
• 1/2 red bell pepper, julienned
• 1 medium carrot, julienned
• 4-6 oz snow peas, thinly sliced at an angle
• 6 oz bean sprouts

SAUCE INGREDIENTS:

• 1 Tbsp Shaoxing wine
• 1 Tbsp light soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sesame oil
• 1 Tbsp & 1 Tsp curry powder
  
• 1/2 tsp tumeric 
• 1/2 tsp five spice powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp MSG
• 1/8 tsp white pepper

PREPARATION:

1. Velvet chicken: 
• Slice chicken into 1" pieces across the grain and place in a medium bowl and 
• Add water and oyster sauce to chicken and set aside for 5-10 min until most of the liquid is absorbed by chicken. 
• Add cornstarch and vegetable oil and mix until incorporated. Marinate for 15-20 min.
2. Marinate shrimp in oil and fish sauce and set aside 
3. Thinly slice char sui into 1" strips and set aside
4. Mix all sauce ingredients together and set aside
5. Cook vermicelli noodles - Cook in boiling water according to package instructions until al dente. Adjust cooking time a min or so less than package indicates as it will be stir fried with other ingredients. Drain and do a quick rinse in cool water and set aside.
6. Prepare & Cook Eggs
• Beat eggs with mirin, soy sauce and salt & white pepper
• Heat 1/2 Tbsp oil in a large nonstick skillet and heat over medium high heat. Add egg mixture and spread evenly on bottom of pan and cook in one layer until just cooked through. Not necessary to flip. (I tried and just couldn't get it to work. It still worked out just fine cooking it on one side) Remove from pan when cooked in single layer. After it cools enough to touch, roll up and cut into thin strips. Set aside.
7. Add 1 Tbsp of oil and start cooking chicken. When chicken is about half way done move to the side and add shrimp to 1/4 of the pan and the char sui to the other 1/4 of the of pan. Cook shrimp until just barely pink, should be less than a minute. Remove shrimp and set aside. Continue cooking until until char siu is heated through. Chicken should be mostly done at this point, it's ok if it's a little bit pink still, it will finish cooking with noodles, remove both from pan and set aside.
8. Add 1 Tbsp of oil and sauté yellow onion and white pieces from scallions with ginger and garlic. Cook for 1-2 minutes and move to side of pan
9. Add carrots, red pepper, snow peas and bean sprouts and cook for 1-2 minutes until vegetables reach desired doneness/texture. 
10. Add noodles and sauce mixture and toss until everything is evenly coated.
11. Add green parts of scallions, cooked eggs and meat to pan and toss until evenly mixed. Serve!