200 gr dry rice stick noodles about 7 oz
2 large eggs
200 gr boneless skinless chicken meat dark or white meats
3 Tbsp cooking oil divided
2 cups mung bean sprouts
5 -6 pieces of napa cabbage cut into thin strips
1/2 large onion peeled and finely chopped
2 Tbsp Indian curry powder You can use 1 Tbsp, but I like it with 2 Tbsp
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1 Tbsp Shaoxing wine
Salt to taste
Soak the dry rice noodle in hot water for 5 minutes until soft. Drain off water and then refresh with cold water.
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.
Bring it back up to heat, add the rest of the cooking oil. Add onion and stir fry for about 1 minute. Add the chicken pieces and stir fry for about 1 minutes. Add napa cabbage and stir fry for another minute. Add the soaked rice noodle follow by seasonings. Stir to make sure the seasonings are coating the noodles evenly. Add salt to your taste if needed. Serve immediately.