Bring a large pot of salted water to a boil. Add the egg or chow mein noodles and cook according to package instructions until just al dente (usually 3–4 minutes for fresh, 7–8 for dried). Drain and rinse under warm water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Prepare sauce

In a bowl whisk together soy sauce (3 tbs), oyster sauce (1 tbs), mild curry powder (2 tsp), turmeric (1 tsp, optional), and chicken or vegetable stock (1 cup). In a small cup, mix cornstarch (1 tsp) with 1 tablespoon water to make a slurry and set aside. Stir slurry into the sauce mixture just before adding to the wok in step for thickening.

Protein & Vegetables

Prep protein

If using chicken: pat dry and slice thinly against the grain into bite-sized pieces. Season with 1/4 tsp black pepper and 1/4 tsp salt. If using tofu: press out excess moisture, cube, and toss lightly with 1/2 tsp soy sauce.

Stir-fry protein

Heat a large wok or heavy skillet over high heat until very hot. Add 1 1/2 tablespoons vegetable oil and swirl. Add the chicken pieces in a single layer and let sear 1 minute without moving, then stir-fry 2–3 minutes until cooked through and lightly browned (internal temp 165°F/74°C). Remove to a plate. If using tofu, fry until golden on all sides about 4–5 minutes and remove.

Stir-fry vegetables

Add the remaining 2 1/2 tablespoons vegetable oil to the hot wok. Add the sliced onion, carrot, and bell pepper. Stir-fry 2–3 minutes until vegetables begin to soften but remain crisp. Add minced garlic (3 cloves), minced ginger (1 tsp), and sliced red chili (if using). Stir-fry another 30–45 seconds until fragrant. Add bean sprouts and the white parts of the scallions and toss for 30 seconds.

Combine protein and vegetables

Return the cooked chicken or tofu to the wok and toss to combine with the vegetables.

Finish & Serve

Turn the heat to medium-high. Pour the prepared curry-soy sauce slurry mixture over the contents of the wok. Toss quickly and continuously so the sauce coats everything evenly. Once the sauce begins to thicken (about 30–60 seconds), add the cooked noodles and gently toss or use tongs/spatula to combine until noodles are evenly coated and heated through, about 1–2 minutes. Taste and adjust seasoning with up to 1/2 tsp additional salt or 1 tbs soy sauce if needed.

Stir in the green parts of the scallions. Remove from heat.

Plate the Curry Chow Mein. Garnish with extra scallion greens, a squeeze of lime or lemon to taste, and extra chili slices if desired. Serve immediately.