1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, de-stemmed, de-seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder
Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.