Description
A flavorful stir-fried noodle dish featuring rice vermicelli, curry, shrimp, and char siu pork, originating from Hong Kong.
Ingredients
Scale
- 8 oz (225g) dried thin rice vermicelli
- 2 tablespoons curry powder
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 2 tablespoons water
- ½ lb (225g) large shrimp, peeled and deveined
- ½ lb (225g) char siu pork, sliced thin
- 2 large eggs, lightly beaten
- 1 medium yellow onion, halved and sliced thin
- 3 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- 1 medium red bell pepper, julienned into thin strips
- 1 medium carrot, julienned into matchstick strips
- 2 cups (100g) bean sprouts
- 3 scallions
- 3 tablespoons neutral oil
Instructions
- Soak the noodles and make the sauce. Place the dried vermicelli in a large bowl. Pour hot (not boiling) water over them. Soak for 2–3 minutes until pliable. Drain very well and snip into 6-inch lengths. Whisk all sauce ingredients together and set next to the stove.
- Cook the shrimp. Heat 1 tablespoon of oil in a large wok over high heat until smoking. Add the shrimp in a single layer and cook for 1 minute without stirring, then flip and cook 30 seconds more. Remove and set aside.
- Scramble the eggs. Add a splash of oil to the same wok. Pour in the beaten eggs and scramble into large pieces. Set aside with the shrimp.
- Stir-fry the aromatics and vegetables. Add the remaining oil to the wok. Add garlic, ginger, and scallion whites, and stir-fry for 30 seconds. Add sliced onion and cook for 2 minutes. Then add red bell pepper and carrot, and stir-fry for 2 minutes until just tender.
- Add the noodles and sauce. Add drained noodles to the wok and pour the sauce over immediately. Toss vigorously for 2–3 minutes until every strand is coated with sauce.
- Finish and serve. Return shrimp and scrambled egg to the wok. Add bean sprouts and scallion greens. Drizzle sesame oil over everything and toss to combine. Serve straight from the wok.
Notes
Singapore noodles are versatile; substitute proteins as desired, and leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg