Singapore Chow Mein

Steps

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1. 1
   Place vermicelli rice noodles in a bowl and pour boiling water over them. Let them steep for about 4 and a half minutes until softened.
   ▶ ≈0:12
2. 2
   Drain the noodles and rinse them under cold water to stop further cooking, then let them sit and drain for about 20 minutes.
   ▶ ≈0:24
3. 3
   Crack one egg into a bowl, add a pinch of salt and MSG, and whisk together well.
   ▶ ≈0:38
4. 4
   Heat vegetable oil to the highest heat possible. Once hot, pour the egg mixture directly into the oil and stir quickly to create ribbon-like strands and brown the egg. Set the cooked egg aside in a small bowl.
   ▶ ≈0:58
5. 5
   Add more vegetable oil to the same wok, then add the onion, chicken, and Chinese roast pork. Season with salt and MSG, and cook until browned.
   ▶ ≈1:17
6. 6
   Add the carrots and peppers, and cook until the edges start to caramelize.
   ▶ ≈1:30
7. 7
   Add the defrosted precooked prawns and stir to combine.
   ▶ ≈1:38
8. 8
   Add the drained noodles, season with salt, MSG, and curry powder, and stir-fry until the noodles are evenly coated with the curry spices.
   ▶ ≈1:45
9. 9
   Add the bean sprouts and spring onions, and cook gently until heated through, being careful not to overcook the noodles as they will break apart.
   ▶ ≈1:52
10. 10
    Finally, add the cooked egg ribbons and toss everything together to heat through. Optionally, add half a teaspoon of sugar if the curry powder tastes too bitter.
    ▶ ≈2:00