Soak thin rice noodles in a large bowl of room-temperature water for 10 to 15 minutes. Drain and set aside.

In a mixing bowl, combine chicken and shrimp with Shaoxing rice wine, water, and salt. Add cornstarch and oil, mixing thoroughly. Set aside to marinate.

Bring a pot of water to a boil, then add marinated chicken and shrimp, stirring for 30 seconds until cooked. Strain and keep warm.

Heat a wok over medium-high heat, add oil, and scramble beaten eggs for 1 to 2 minutes. Remove and set aside.

In the same wok, add oil and sauté minced garlic for 30 seconds. Then add char siu and veggies. Stir-fry for 2 to 3 minutes.

Return cooked proteins and scrambled eggs to the wok, adding Shaoxing rice wine. Mix until well combined.

Sprinkle curry powder, turmeric, oyster sauce, bouillon powder, salt, and sugar. Toss for another 2 minutes.

Blanch soaked noodles in warm water for 1 minute, then drain and add to the wok, mixing well.

Add cooked noodles and chopped green onions to the wok, tossing together for 2 minutes.

Transfer Singapore Noodles to serving plates, drizzling with extra chili oil if desired. Serve hot.