Singapore Noodles

Place the rice vermicelli in a large bowl and pour hot water over it. Manipulate with tongs until it begins to soften and separate. Let soak for about 3 minutes. Do not oversoak, or the noodles will become too soggy.

Transfer the soaked vermicelli to a colander and rinse with cold water to stop the cooking process. Drain well.

In a bowl, combine sesame oil, light soy sauce, dark soy sauce, Chinese cooking wine, crushed bouillon cubes, curry powder, and chili flakes. Whisk until well combined.

Add the boneless chicken pieces to the marinade. Mix thoroughly to ensure each piece is coated. Let it marinate for at least 30 minutes.

Heat a wok over medium-high heat. Add vegetable oil.

Pour the beaten eggs (seasoned with a pinch of salt) into the hot wok. Scramble until just cooked, then remove from the wok and set aside.

Add a little more vegetable oil to the wok if needed. Add the marinated chicken and stir-fry for about 8-10 minutes, or until fully cooked and browned. Remove chicken from the wok and set aside.

Add a bit more oil to the wok if necessary. Add the king prawns and stir-fry for about 3-4 minutes, or until they turn pink and are cooked through. Be careful not to overcook. Remove prawns from the wok and set aside.

Add vegetable oil to the wok. Add garlic paste and stir-fry for about 2 minutes until fragrant, being careful not to burn it.

Add sliced onions, julienned carrots, sliced red bell pepper, and sliced yellow bell pepper to the wok. Stir-fry on high heat for about 3 minutes, until the vegetables are tender-crisp.

Add the drained vermicelli, cooked chicken, cooked prawns, scrambled eggs, and chopped spring onions to the wok with the vegetables.

Pour the prepared sauce over everything in the wok. Toss gently but thoroughly to combine all ingredients and coat the noodles evenly. Stir-fry for another 1-2 minutes until everything is heated through.