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Singapore Fried Rice Noodles

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 2 pieces Rice vermicelli
  • 4 cloves garlic minced
  • 1 tsp peeled and grated fresh ginger
  • 8-10 small prawns shelled and deveined
  • ½ lb char siu thinly sliced
  • 2 eggs beaten, cooked in an omelette, and sliced into strips
  • 1 red bell pepper thinly sliced
  • 2 spring onions thinly sliced
  • ½ green chilli shredded
Sauce:
  • 5 tbsp soy sauce
  • 2 tbsp cooking wine
  • 2 ½ tsp curry powder
  • ½ tsp sugar
  • 1/4 tsp white pepper powder
  • ½ tsp ground turmeric

Method
 

  1. Soak the dried rice vermicelli in a large mixing bowl with some hot water while prepping for other ingredients.
  2. Mix the sauce together and set aside.
  3. On medium-high heat, add oil to the wok. Cook the prawns for about 2 minutes each side then set aside.
  4. Drain the rice vermicelli. Cut it for convenience, or keep the noodles whole for long life. Your choice.
  5. On medium-high heat, cook the garlic and ginger until fragrant, then add all the vegetables. Cook for 3-4 minutes until softened. Set aside.
  6. On high heat, add a little oil to the wok and cook the rice vermicelli until it turns soft, about 3 minutes, then add the vegetable, shrimp, char siu, and eggs. Stir in the sauce. Stir fry for a few minutes until the sauce has coloured all of the noodles. Cover if necessary.
  7. Serve immediately.