Singapore-style Stir-fried Rice Noodles

If you make tsai for Chinese New Year, you may end up with some leftover carrots and snow peas, as I did. Here's a simple recipe you can make to use up small bits of carrot, onion, scallions, peas and chicken. The Cantonese call it sing tsao chau mai fun, which translates roughly as Singapore-style stir-fried rice noodles. I'm not certain what makes it Singapore-style, though. It may just be the curry flavour!
As with all stir-fried dishes, ingredients are added in quick succession, so you should have everything prepared before you heat the wok. I slice my carrots thinly because I don't really like raw carrots. I also blanche the snow peas in salted boiling water, cool them with cold, running water, and then drain them. I marinate some sliced chicken with some salt, white pepper, sugar, soy sauce, curry powder and corn starch.
The rice noodles need to be soaked until they are quite pliable.
Heat a wok with some oil and add some minced garlic and the chicken. If you are using onions, cook the onions until semi-translucent first, then add the garlic and chicken. Brown the chicken and then add some water and cover the wok for a minute or two until the chicken is cooked. Add the rice noodles, sprinkle generously with curry powder, add a little bit of soy sauce, and mix thoroughly in the wok, stirring and turning constantly. Unless you use buckets of oil, rice noodles are going to stick unless you use a non-stick pan or wok, but a little bit of sticking is to be expected. (As long as you clean your wok while it is hot, the stuck bits will come right off.)

Lastly, add the your vegetables, such as snow peas, carrots and scallions.