It seems you can find these in all sorts of places in Asia, but, I mean, they have to be named Singapore for a reason, right?
7-8 ounces rice stick noodles
3 large eggs
2 tablespoons curry powder
2 teaspoons sesame oil
5 tablespoons peanut oil or canola oil
1 lb. medium shrimp, shelled and deveined (If you are a meat eater, I guess you could do some form of meat here)
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 fresh hot chili pepper, partly seeded and slivered
1 red bell pepper, cut into 1/4 inch julienne
1 carrot, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
1/2 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro
Bring a large pot of water to a boil. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
Drain and rinse under cold water. Let the noodles air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended. Spoon 1/2 tablespoon of the peanut oil into a heavy skillet or wok set over moderately high heat. Pour in the egg mixture and immediately reduce the heat to low. Scramble the eggs until just set; turn out onto a plate and reserve.
Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil. Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later). Remove the shrimp and reserve in a small bowl.
Place a large, heavy wok over high heat. When very hot, spoon in 2 tablespoons of the oil. Add the ginger, garlic, chilies, and the remaining curry powder. Stir fry until fragrant, about 30 seconds.
Add the red bell pepper and carrot and stir fry for 30 seconds. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds. Pour in the broth and bring to a boil. Return the shrimp to the wok and add the soy sauce and sherry. Toss well and add the salt and the reserved scrambled eggs.
Sprinkle on the cilantro and turn out onto a larger platter.