Singapore Noodles

• 6 oz (175g) thin Asian egg noodles
• 2 tbsp plus 1 tsp vegetable oil
• 5 oz (140g) boneless skinless chicken breast, thinly sliced
• 5 oz (140g) medium shrimp, peeled
• 1 onion, thinly sliced
• 1/2 red bell pepper, cored, seeded, and cut into strips
• 1 small head of bok choy, sliced
• 2 garlic cloves, finely chopped
• 1 fresh hot red chile, seeded and minced
• 4 oz (115g) bean sprouts
• 2 tbsp light soy sauce
• 1 tbsp curry powder
• 2 large eggs, beaten
• Cilantro leaves, for garnish
• Wok

1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add the noodles and cook until tender.
3. Drain and rinse under cold water.
4. Toss with 1 tsp of the oil.
5. Heat 1 tbsp oil in a wok over high heat.
6. Add the chicken and stir-fry for 1 minute.
7. Add the shrimp and stir-fry for another 2 minutes.
8. Transfer to a plate.
9. Add 1 tbsp oil to the wok and heat.
10. Add the onion and stir-fry for 2 minutes.
11. Add the pepper, bok choy, garlic, and chile, and stir-fry for 2 minutes more.
12. Add the bean sprouts and stir-fry for 2 minutes.
13. Add the soy sauce and curry powder and stir-fry for 1 minute.
14. Add the noodles, pour in the eggs, and toss together until the egg starts to set.
15. Return the chicken and shrimp to the wok and stir-fry for 1 minute.
16. Sprinkle with cilantro and serve hot.

egg noodles, vegetable oil, chicken breast, shrimp, onion, red bell pepper, head of bok choy, garlic, hot red chile, bean sprouts, soy sauce, curry powder, eggs, cilantro

Taken from www.cookstr.com/recipes/singapore-noodles (may not work)