20 min Singapore noodles

Soak the glass noodles in hot water (not boiling). In 5-10 mins, it’ll be soft enough to run your fingers through. Let it sit in the hot water until you’re ready to use. 

Pour beaten eggs into a pan on high heat. Let it cook until the sides are starting to set, then cover with a lid and turn the heat to low. Let it cook for 2 more mins, then turn off the heat. Keep lid on until the egg is completely set. 

Flip it onto a cutting board and slice into ribbons. 

On a clean pan, fry the onions, garlic, and scallions until translucent, then add curry powder and turmeric.

Cook until fragrant. If needed, add 1 tsp of oil at a time to break up the clumps of curry powder. 

Add peppers, bok choy, and stir fry until just starting to soften. Add the protein next, stir frying till shrimp is golden or meat is browned. Add Shaoxing wine and reduce. 

Add ¼ cup water once wine has mostly evaporated or if the pan is looking very dry. 

Add the noodles, then stir fry, making sure to lift the noodles to prevent clumping. 

Once seasonings have been distributed through the noodles, add soy sauce and eggs. 

Distribute again using the scooping and lifting motion. 

Serve hot, with scallions on top.