Singapore Rice Noodles

Ingredients
    7 oz. of Rice Noodles
    1 ½ oz. of Shredded Chicken (marinated)
    3 cups of Vegetable Oil    
    1 Egg (beaten)
    1 ½ oz. of Onion (shredded)
    1 oz. of Green Bell Peppers (shredded)
    1 oz. of Red Bell Peppers (shredded)
    2 oz. of Bean Sprout
    ½ tsp. of Salt
    ½ tsp. of Sugar
    1 tbsp. of Curry Powder
    1 tsp. of White Pepper
    1 tsp. of Sesame Oil


Marinade for Shredded Chicken
    Salt (to taste)
    1 tsp. of Egg Whites
    1 tsp. of Water
    1 tsp. of Egg Whites
    ½ tsp. of Corn Starch
    1 tsp. of Vegetable Oil


Method
1) Soak rice noodles in warm water for 2 hours. Drain noodles. Set aside on serving plate.


2) Prepare marinade for shredded chicken by mixing together all ingredients. Set aside.


3) Heat wok over high flame until wok is hot. Add 3 cups of vegetable oil and heat to about 260 F. Add marinated chicken to wok. Stir-fry until completely cooked. Drain oil and discard.


4) Set aside chicken. Pour in 1/8 c. of vegetable oil and beaten egg to wok and stir-fry until cooked.


5) Add onion, green bell pepper, red bell pepper and bean sprouts and stir until cooked. Add rice noodles, chicken, salt, sugar, and curry powder into wok. Stir and mix thoroughly.


6) Stir in sesame oil to wok. Remove and serve.