Soak the rice noodles with salt (1/2 tsp) in hot water for 10 minutes. Once the noodles are soft, drain the water, rinse with cold water and keep the noodles aside.
In the meantime, in a large bowl, add the chicken pieces (cut into small pieces/strips), paprika, chilli powder, garlic powder and salt (1/2 tsp), mix well and keep aside until you get the rest of the ingredients for the noodles ready. In a bowl, break the eggs, mix the yolks and the whites.
In a large frying pan/wok/non-stick stock pot, add oil (2 tbsp). On a high flame, cook the chicken for 4-5 minutes, until they are well done. Transfer them to a bowl.
In the same pan, add oil (1tbsp) add the eggs, let it sit for a minute and then mix well so that the omelette is more or less egg chunks. Transfer the omelette to the chicken bowl.
Add oil (2tbsp), spring onion whites, sliced onion, cook for a minute, then add the green pepper juliennes, sprouts, sauté, then add the soy sauce and the curry paste (I have used the Goldfish brand hot and spicy curry sauce concentrate), mix well, add the rice noodles, mix again so that the rice noodles are coated well with the curry sauce. Finally add the chicken and eggs prepared earlier. Mix everything together and finally garnish with spring onion greens. Singapore noodles are ready.
This will be the best noodles you can prepare and enjoy at home with so few ingredients!!!