Place the dried rice vermicelli in a large heatproof bowl. Pour 2 cups of just-boiled chicken stock or water over the noodles to cover and let soak 4–6 minutes until softened but still slightly firm. Drain, rinse briefly under cold water to stop cooking, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.

Mix sauce

In a small bowl whisk together light soy sauce (2 tbs), dark soy sauce (1 tsp), oyster sauce (1 tbs), Shaoxing wine (1 tbs), curry powder (1 tbs), sugar (1 tsp) and white pepper (1 tsp). Taste and adjust — the sauce should be savory with a pleasant curry aroma and balance of salt and a touch of sweetness.

Proteins & Vegetables

Prepare proteins

Pat the shrimp dry and season lightly with a pinch of salt. Toss the sliced chicken with a pinch of salt and 1/2 teaspoon of the prepared sauce (from the sauce mixture) or 1/2 teaspoon soy to flavor. If using, cut ham into matchsticks. Crack 2 eggs into a bowl and beat lightly with a pinch of salt.

Cook eggs

Heat a large wok or wide skillet over high heat until very hot. Add 1/2 tablespoon neutral oil, swirl to coat. Pour in beaten eggs, tilt the pan to make a thin omelet. Cook 20–30 seconds until set, flip if needed, then transfer to a cutting board. Roll and slice into thin ribbons. Set aside.

Stir-fry proteins

Return the wok to high heat and add 1 tablespoon oil. Add the chicken in a single layer and spread to sear, stir-fry 1–2 minutes until nearly cooked through. Push to one side, add the shrimp and stir-fry 1–2 minutes until pink and just cooked. Add ham and toss 30 seconds. Transfer proteins to a bowl and set aside.

Aromatics and vegetables

Add the remaining 1/2–1 tablespoon oil to the wok. Add minced garlic and sliced onion; stir-fry 30 seconds until fragrant. Add red bell pepper and carrot; stir-fry 1–2 minutes until vegetables are crisp-tender. Add bean sprouts and most of the sliced scallions (reserve a few for garnish) and stir for 30–45 seconds until bean sprouts are just wilted but still crunchy.

Combine everything

Increase heat to very high. Add the drained rice noodles and the reserved proteins to the wok. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss aggressively to coat noodles and separate them, working quickly so noodles heat through and absorb the sauce — about 1–2 minutes. If the mixture seems dry, add 1–2 tablespoons hot water or stock to help loosen and finish cooking. Taste and adjust salt if needed (use remaining 1/4–1/2 tsp salt to season).

Finish

Add the omelet ribbons, drizzle the 1 teaspoon sesame oil, toss briefly to combine. Turn off the heat and fold in the reserved scallion greens. Transfer to a warmed platter.

Aromatics & Oil

Serve immediately with lime wedges and cilantro on the side. Garnish with remaining scallions. Serve hot; Singapore noodles are best eaten right away while noodles remain separate and slightly chewy.