Cherry & Dennis Recipes
Singapore-style Fried Vermicelli
新加坡炒米粉
Recipe overview
Hong Kong-style Singapore vermicelli stir-fries curry-scented noodles with char siu, prawns, egg, peppers and bean sprouts until dry and golden.
01
Ingredients
Main ingredients
- 300 g rice vermicelli
- 200 g Char siu
- 200 g prawn
- 2 piece egg
- 1 piece onion
- 1 piece Red bell pepper
- 150 g bean sprouts
Sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 80 ml water
Seasoning
- 2 tbsp curry powder
- 3 tbsp cooking oil
02
Tools
- mixing bowl
- colander
- knife
- cutting board
- small bowl
- measuring cup
- measuring spoons
- wok
- spatula
- tongs
- serving plate
03
Steps
Step 1
Soak the vermicelli
Soak vermicelli in room-temperature water for 15 minutes until flexible but firm; drain thoroughly.
Step 2
Prepare prawns and char siu
Peel, devein and dry the prawns; cut char siu into thin strips and keep separate.
Step 3
Slice the vegetables
Thinly slice the onion and red pepper and rinse and drain the bean sprouts.
Step 4
Mix the seasoning liquid
Stir soy sauce, sugar and 80 ml water until the sugar dissolves.
Step 5
Scramble the eggs
Heat 1 tablespoon oil, add beaten eggs and scramble until just set; remove.
Step 6
Sear the prawns
Add 1 tablespoon oil and sear prawns about 1 minute per side until just pink; remove.
Step 7
Fry onion and pepper
Add the remaining oil, onion and pepper and stir-fry over high heat for 2 minutes until slightly tender.
Step 8
Add char siu and curry
Add char siu and toss for 30 seconds, then sprinkle in curry powder and fry for 20 seconds.
Step 9
Add noodles and sauce
Add drained vermicelli and all seasoning liquid; loosen quickly with a spatula and chopsticks.
Step 10
Toss until dry
Toss over high heat for 3 to 4 minutes until liquid is absorbed and noodles are golden and separate.
Step 11
Add sprouts, prawns and eggs
Add bean sprouts, prawns and egg and toss for 1 minute until hot while sprouts stay crisp.
Step 12
Plate and serve
Plate the noodles loosely, distributing char siu, prawns, egg and vegetables evenly; serve hot.
Common mistakes
- Wet noodles clump in the wok; soak only until flexible and drain before fully soft.
Tips
Bloom curry powder in oil for 20 seconds so its aroma coats the noodles evenly.
