Chinese•quick

Singapore Stir-fried Vermicelli (星洲炒米)

Singapore stir-fried vermicelli is a classic Hong Kong dish with noodles, scrambled eggs, vegetables, meat and seasoned with curry powder.

Ingredients

Quantities are shown as originally provided.

2 servings rice vermicelli noodles
200 g shrimp, peeled and deveined
1 cup sliced leftover char siu (Cantonese roast pork) (or you can substitute with ham slices)
2 eggs, beaten
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 white onion, sliced
A handful of beansprouts
1 bird's eye chilli (optional if you like spicy)
2 green onions, chopped into 1 inch pieces
½ tbsp mild curry powder
½ tsp turmeric powder
¼ tsp white pepper powder
1 tsp light soy sauce
Salt to taste

1
Soak the rice vermicelli noodles in hot water for 5 minutes to soften it. Drain the noodles with a strainer, then use scissors to cut the noodles in half so that it's easier to stir-fry later. Set aside.
2
Heat a bit of oil in a pan over medium heat. Pour in the beaten egg and let it set for about 15 seconds. Gently scramble and break it into small pieces, then remove from the pan and set aside.
3
Add a bit more oil to the pan if needed. Toss in the shrimp and stir-fry for about 10 seconds, just until they start to turn pink. Remove from the pan and set aside.
4
Heat oil in a wok until it’s very hot, this is key for getting that wok hei (smoky aroma). Throw in the rice vermicelli noodles. Let them sit untouched for about 15 seconds so the edges can brown and crisp up a little. Stir-fry for another minute, using a lifting motion with the spatula/ chopsticks to loosen up the noodles. Take the noodles out of the wok and set aside.
5
Add more oil if needed. Toss in the sliced onions, chillies, bell peppers, bean sprouts, shrimp, and your leftover Cantonese BBQ pork. Stir-fry everything together for about 1 minute until fragrant and the veggies are just slightly softened.
6
Add in the curry mixture, scrambled eggs, and the noodles. Toss everything well for about a minute so the curry coats every strand and ingredient evenly.
7
Add chicken powder, soy sauce, and green onions. Give it one last good toss, then remove from the heat. Enjoy right away!