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Simple and delicious Singapore Chow Mein / Singapore noodles made with rice vermicelli noodles ( mei fun ) with chicken, prawns, vegetables, and a kick of curry flavour. One of the most popular Chinese takeaway chow mein recipes and is so delicious.

Recipe (2-3 serving)
Ingredients
▢120 gram Rice vermicelli noodle About 4.2oz ( dried rice vermicelli )
▢120 gram Boneless chicken thigh/breast Cut small dices or slices
▢120 gram Prawn peeled and deveined
▢2 Eggs Whisked
▢1 Carrot Julienne, cut matchstick pieces
▢½ Onion Cut thin slices
▢5-6 Baby Corn Cut half lengthwise
▢3-4 Spring Onions Cut 2 inch pieces
▢7-8 Mangetout Snow peas/sugar snap peas
▢3-4 cloves Garlic Finely chopped
▢2-3 Tbsp Oil Vegetable or neutral flavour oil
▢1 tsp Salt
▢¼ tsp Black pepper
▢1 tsp Curry powder ( see details in note )
Seasoning
▢3 tbsp light soy sauce
▢2 tsp Dark soy sauce
▢1 tbsp Sugar
▢2 tsp Curry powder
▢1 tsp chicken powder

Instructions
First, soak the dried rice vermicelli in the hot water and drain the water out and set it aside.

Drizzle 1 tbsp of oil and stir fry the eggs and set it aside.

Saute the garlic for a few seconds.

Next, add the chicken pieces and stir fry over medium-high heat.

Add the prawns and stir fry for another 1-2 minutes.

Season with salt, black pepper and curry powder. Remove from pan and set it aside.

Stir fry the onions and follow with baby corns, carrots, and mangetout.

Place the vermicelli noodles in the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder.

Toss it well for a few seconds.

Now add the cooked chicken, prawns, eggs and combine everything well.

Finish with spring onions and transfer to serving plate.