Singapore Rice Noodles with Chicken - Wicklow Rapeseed Oil

Ingredients

• 8 ounces Mai Fun (thin rice noodles), soaked and drained
• 2 Tablespoons curry powder
• ¾ teaspoon ground turmeric
• ¼ teaspoon crushed red pepper flakes (1/2 if you want it spicy)
• pinch salt
• pinch ground white pepper
• 2 teaspoons coconut palm sugar
• ½ teaspoon rice vinegar
• 2½ Tablespoons cold water
• ¼ cup + 1 Tablespoon coconut aminos (or ¼ cup gluten free low sodium Tamari)
• 1½ Tablespoons Wicklow Rapeseed Oil with Chilli
• ½ Tablespoon Wicklow Rapeseed Oil
• 3 large eggs
• 1 pound boneless, skinless chicken thighs (or breasts), trimmed of any visible fat and thinly sliced into 2? to 3? long pieces
• 3 medium cloves garlic, smashed and finely chopped
• 1? piece fresh ginger root, peeled and finely chopped (approx. ½ Tablespoon)
• 1 medium yellow onion, halved and thinly sliced
• 4 cups shredded green cabbage
• ½ cup shredded carrots
• ¾ cup thinly sliced snow peas
• 1 Tablespoon toasted sesame oil
• 2 scallions, sliced into 2? diagonals for serving
• hot chilli oil for serving