Singapore Rice Noodles

Ingredients:
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fine noodles or rice sticks or vermicelli
3 large eggs
2 tbsp curry powder
2 tsp oriental sesame oil
5 tbsp peanut oil or vegetable oil
5 or 6 shrimp, shelled and deveined(opt)
4 oz boneless skinless chicken breasts,cut 1/4 inch julienne
1 tbsp minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper seeded and chopped
1/2 (red bell pepper and green pepper)julienne
4 whole scallions, cut diagonally into 1-1/2 inch lengths
1-1/2 cups shredded cabbage

SAUCE:
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1/2 cup chicken broth
3 tbsp soy sauce
2 tbsp dry sherry
pinch of salt
2 tbsp chopped fresh cilantro

Directions:
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Bring a large pot of water to a boil.Drop the rice noodles and boil until firm to the touch 1 to 2 minutes.Drain and rinse under cold water.Let the noodle air-dry and firm up in a colander for at least 30 minutes ,toss occasionally.

whisk together the eggs, 1/2 teaspoon of the curry powder,sesame oil until blended.
Heat a wok,Spoon 1/2 tbsp of peanut or vegetable oil over moderately high heat.Pour the egg mixture and reduce the heat to low.Scramble the eggs just until set,Remove to a plate.Keep aside

Return the wok,spoon 1/2 tbsp oil,add the shrimp and stir fry about 1 minute.Remove the shrimp and reserve in a small bowl.
Return the wok to high heat and spoon in 1 tbsp of oil,add the chicken and stir fry until just cooked, about 1 minute. Remove and keep aside.

Heat the wok back ,when hot, spoon in 2 tbsp of oil,add ginger, garlic, chilies, and the remaining curry powder.Stir fry until fragrant, about 30 seconds,add red and green bell peppers and stir fry for 30 seconds.Sprinkle 1 to 2 tbsp of water and cook until it evaporates.Add the scallion whites,cabbage and noodles and toss over high heat until very hot, about 30 seconds.

Pour in the chicken broth and bring to a boil.Return the shrimp and chicken to the wok and add the soy sauce and sherry.Toss well and add salt and the reserved scrambled eggs.Garnish with scallion green parts and cilantro.Serve hot.