Preparation

• Prepare all ingredients by thinly slicing the chicken breast, peeling and deveining the shrimp, mincing the garlic and ginger, and julienning the carrots. Thinly slice the onion and red bell pepper. Beat the eggs in a small bowl.
• Place the rice vermicelli noodles in a large bowl and cover them with hot water. Let them soak for about 5 minutes until they’re tender but still firm. Drain well and set aside to prevent clumping.
• In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar until fully combined. Set this flavorful sauce mixture aside for later use.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3 to 4 minutes, stirring occasionally, until the chicken is almost cooked through but still moist inside. Remove the chicken from the skillet and set aside.
• In the same skillet, add the shrimp and cook for 2 to 3 minutes until they turn pink and are fully cooked. Remove the shrimp along with the chicken and set both aside to keep warm.
• Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not browned.
• Add the thinly sliced onion, red bell pepper, and julienned carrots to the skillet. Stir-fry for about 5 minutes until vegetables are tender-crisp, retaining some crunch and vibrant color.
• Push the cooked vegetables to one side of the skillet to create space. Pour the beaten eggs into the empty side and gently scramble them until fully cooked and fluffy. Once done, combine the eggs with the vegetables evenly.
• Add the soaked and drained rice noodles back into the skillet along with the cooked chicken and shrimp. Sprinkle the curry powder evenly over the mixture. Toss all ingredients together carefully to coat everything in the curry evenly and to mix well.
• Pour the prepared soy-oyster sauce mixture over the noodle and protein mixture. Toss thoroughly to ensure every strand of noodle and piece of meat and vegetable is evenly coated with the flavorful sauce.
• Stir in the sliced green onions and cook for an additional 1 to 2 minutes until the dish is heated through and the green onions soften slightly, adding freshness and crunch.
• Remove the skillet from heat. Garnish the Singapore Noodles with chopped fresh cilantro for a vibrant herbal note. Serve immediately with lime wedges on the side for squeezing to add bright acidity and zest.