Begin by bringing a large pot of water to a boil. Once boiling, add the rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the sliced onion, red bell pepper, and julienned carrots to the wok. Stir-fry for about 2-3 minutes until the vegetables are just tender yet still crisp.
Add the thinly sliced chicken breast to the wok. Stir-fry until the chicken is nearly cooked through, about 4-5 minutes. Then, add the shrimp and continue cooking until both the chicken and shrimp are fully cooked, approximately 2 more minutes.
Push the cooked ingredients to one side of the wok and pour the beaten eggs into the empty space. Stir gently to scramble the eggs until just set, then mix everything together.
Sprinkle the curry powder over the ingredients and mix well. Next, add the cooked noodles, soy sauce, oyster sauce, rice vinegar, and sugar. Toss everything together until the noodles are heated through and well combined with the meat and vegetables.
Once everything is well mixed, remove the wok from heat. Add the sliced green onions and toss again. Serve the Singapore Noodles hot, garnished with fresh cilantro and lime wedges on the side.
