Singapore Noodles

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6 oz (175g) thin Asian egg noodles

2 tbsp plus 1 tsp vegetable oil

5 oz (140g) boneless skinless chicken breast, thinly sliced

5 oz (140g) medium shrimp, peeled

1 onion, thinly sliced

1⁄2 red bell pepper, cored, seeded, and cut into strips

1 small head of bok choy, sliced

2 garlic cloves, finely chopped

1 fresh hot red chili, seeded and minced

4 oz (115g) bean sprouts

2 tbsp light soy sauce

1 tbsp curry powder

2 large eggs, beaten

cilantro leaves, for garnish

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