Singaporean-Style Fried Vermicelli Noodle – 星州炒米

It is a dish of simple fried vermicelli noodle in curry powder, soy sauce, red pepper, sweet onion and bean sprout. Although it carries the name “Singapore”, Hong Kong is the city where the dish was originated. At present, you can find this noodle dish almost everywhere in the world. The original recipe calls for shrimp, BBQ pork and egg as its main ingredients. However you certainly can omit the BBQ pork and replace it with firm tofu as a vegetarian dish.
Note:

  • Put noodle in hot boiling water for three minutes without pre-soaking it
  • Add 3/4 of the Julienne egg to the noodle in the wok and the rest on top as garnish
  • Use some water to premix the curry powder if you can’t mix it properly in the wok
Singaporean-Style Fried Vermicelli Noodle
Singaporean-Style Fried Vermicelli Noodle

Serve 4
Cooking time: 30 minutes

Ingredients:

Vermicelli noodle                                                                     2 packages (cakes)
Red pepper                                                                                1/2 – Julienne
Celery                                                                                          1 stock – Julienne
Bean sprout                                                                               1 cup
Egg                                                                                              2x cook in a small pan and Julienne
Prawns                                                                                        6x cut in half
BBQ pork                                                                                    1 cup – Julienne
Green onion                                                                               3x cut to 2″ length
Curry powder                                                                             2 tablespoon
Soy sauce                                                                                     3 tablespoons

Method:

Put dry noodle in a big pot of boiling water for three minutes. Drain the water as soon as the noodle is soften and separate from each other. Place noodle in a shallow pan and cover it with a lid. The steam from the noodle will do the rest of the cooking.
Put one tablespoon of oil in a hot wok and quickly stir fry the prawns. Take it out as soon as the prawns curl up.
Add two tablespoons of oil in wok (still hot). Put in red pepper, onion, and celery; quickly stir fry until you can smell the aroma. Add bean sprout and mix well. Add two tablespoons of curry powder and soy sauce to the vegetables and mix well.
Take the noodle out from the pan and place it in the wok with the vegetables. Use a long fork and Wok Chuan (spatula) to separate the noodle and mix it with the vegetables really well. You might want to add a small amount of water if you feel the noodle is too hard.
Once you can see the noodle is coated with curry and mix well with the vegetables, add the BBQ pork, prawns, green onion and 3/4 of the cooked egg. Quickly mix everything thoroughly. Turn heat off and add the rest of the egg on top once you plate it. Noodle is served.

Dry noodle in a package
Dry noodle in a package
Dry noodle cake
Dry noodle cake
Cook in boiling water for three minutes till soften
Cook in boiling water for three minutes till soften
Cooked noodle in a shallow pan
Cooked noodle in a shallow pan
Cover noodle with a lid for self cooking
Cover noodle with a lid for self cooking
BBQ pork, curry powder, prawns, red peppers, green onion, sweet onion
BBQ pork, curry powder, prawns, red peppers, green onion, sweet onion, egg
Julienne everything
Julienne everything
Bean sprout
Bean sprout
Prawns in hot wok
Prawns in hot wok
Vegetables in hot wok
Vegetables in hot wok
Add bean sprout, curry powder and soy sauce to vegetables
Add bean sprout, curry powder and soy sauce to vegetables
Singaporean-Style Fried Vermicelli Noodle
Singaporean-Style Fried Vermicelli Noodle

 

 

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