Singapore Fried Noodles
Singapore fried vermicelli is a Hong Kong café favourite and does not originate in Singapore at all. This super popular noodle dish is incredibly easy to make at home. Make sure to prepare all your ingredients before cooking, because the stir frying part goes by very fast. You’ll be so delighted, you’ll never order it again.
Servings: 4 servings
Ingredients
- 5 ounces dried vermicelli rice noodles
- 2 teaspoons curry powder
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 teaspoon kosher salt
- 12 small shrimp deveined and shelled
- 2 eggs beaten
- ½ onion sliced
- ½ red pepper sliced
- 2 cloves garlic minced
- 2 ounces bean sprout
- 4 ounces char siu barbecue pork
- 1½ teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onion julienne
Instructions
- Prepare the rice noodles according to the package. Set aside.
- In a small bowl, combine the curry powder, sugar, ground white pepper and salt. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add the noodles and sear for 1 minute, flip and sear the other side for 1 minute. Remove into a bowl, cut the noodles a few times to make it easier to stir fry and set aside.
- Add a tablespoon oil and add the shrimp. Let sear on one side for about a minute before stir frying until just cooked through. Remove and set aside.
- Add another tablespoon oil, if needed. Add egg and scramble them until slightly undercooked. Remove the eggs into a bowl.
- Add another tablespoon oil, if needed. Add the onion and red pepper and cook for 1 minute. Add garlic and cook for another 30 seconds, until fragrant.
- Add the bean sprouts and cook for 1 minute. Add the char siu and cook until heated through.
- Stir in the seasoning and cook for 1 minute.
- Add the noodles. Patiently stir fry until all the ingredients are incorporated and noodles are evenly coated with the seasoning. Turn off the heat.
- Stir in the egg, shrimp, soy sauce, sesame oil and green onion. Serve on a platter.