1. Soak the rice vermicelli noodles in very hot water until just tender with a slight bite, then drain well and toss with a little neutral oil to prevent sticking.

2. In a small bowl whisk together the curry powder, soy sauce, oyster sauce, rice vinegar, sugar and toasted sesame oil to make the curry sauce and set aside.

3. Heat a large wok or wide skillet over medium high heat, add a little neutral oil and quickly scramble the beaten eggs until just set, then transfer them to a plate.

4. Add a bit more oil to the pan, season the shrimp and sliced chicken lightly with salt and pepper, stir fry until the shrimp are pink and the chicken is cooked through, then remove to the plate with the eggs.

5. In the same pan add another drizzle of oil if needed, then stir fry the onion, red bell pepper, carrot, snap peas and cabbage until crisp tender and lightly charred in spots.

6. Push the vegetables to the sides of the pan, add the minced garlic and ginger to the center and cook just until fragrant, then pour in the curry sauce and let it bubble for a few seconds.

7. Add the drained noodles, cooked shrimp, chicken and scrambled eggs back into the pan and gently toss with tongs until everything is evenly coated in the sauce and heated through.

8. Stir in the sliced scallions, taste and adjust seasoning with extra soy sauce, curry powder or black pepper if needed.

9. Serve the Singapore Noodles hot topped with extra scallions, lime wedges and chili oil or fresh chili if you like more heat.