1/2lbRice VermicelliFine, or thin noodles, not the fetuccini size
1 1/2TbspCooking oil
1TspSalt
1TbspCurry Powder
1/2TspTurmeric Powder(optional)
2-4HotDried ChiliesChopped into small flakes
3TspSoy Sauce(this is the same as 1 Tbsp, but will be used in stages)
2EggsBeaten, with a bit of curry powder added in
1LargeSpanish OnionCut lengthwise into pointed slices
1Fresh Green OnionSliced in longish 1/3" - 1/2" pieces
1Sweet Red Pepperor medium hot, sliced into half rings or lengthwise, a Sheppard would be perfect
1CarrotSliced into matchsticks
2-3clovesGarlicMinced
3Chicken Thighsdeboned and sliced
Instructions
Soak the rice noodles in hot water for 5-10 minutes, drain before using.
Season the Spanish onion with salt and fry in 1tsp oil until it is browned
Add the curry powder, the carrot sticks, half of the pepper flakes, and garlic, and the fresh red pepper and fry until they are each just slightly browned, then set aside on a dish.
Using another 1 tsp of oil, and the other half of the pepper flakes and garlic, fry the chicken strips until they are cooked, adding a bit of the curry powder to this as well.
Set on top of the cooked vegetable mixture.
Beat the eggs, adding a bit of the curry powder and 1 tsp soy sauce
Using the last 1 tsp of oil, fry the scrambled egg mixture until the eggs are fluffy and cooked
Put the eggs on top of the vegetable/chicken mixture
Drain the noodles and toss them into the pan that the other ingredients were cooked in, adding a bit of oil if it seems necessary.
Add any remaining curry powder tossing thoroughly into the noodles, along with 2 tsp soy sauce and 2 tbsp water.
Add the vegetable/chicken/egg mixture, toss it into the noodles, so that they are fully mixed, cover with a lid and steam for 3-5 minutes.
Remove the lid from time to time and make sure the noodles are not sticking to the pan.