This is my version of Singapore Noodle which i think it was how Malaysians cook it - WITHOUT curry powder. I find the curry powder too overpowering and i like my version which is slightly sweeter and spicy.
300g mei fun, soaked and well drained
6 tbsp oil
1/2 tsp chopped garlic
1 large onion, shredded
75g chicken meat, shredded
75g prawns, shelled
75 g char siew shredded
1 carrot, shredded
200 g beansprouts, tailed
1/2 red pepper shredded
1 tbsp light soya sauce
1 tbsp oyster sauce
2 tbsp Worcestershire sauce
2 tbsp chilly sauce
2 tbsp tomato sauce
1 tsp sesame oil
Salt and sugar to taste
Dash of pepper
Chopped spring onion and coriander leaves
Sliced red chillies Optional
Heat 2 tablespoons oil in a wok and fry meehoon for 1–2 minutes until lightly golden.
Heat another 2 tbsp oil and fry garlic until fragrant. Add chicken, prawns, char siew , carrot and onions. Stir-fry briefly.
Add mei fun and seasoning ingredients. Toss well to combine.
Push to the sides and add 2 tbsp oil in the centre of wok, add the eggs , push back the mei fun to the eggs and fry until eggs are done.
Add beansprouts to mix and continue to cook until beansprouts are heated through but still firm.
Dish out and serve with garnishings.