Singapore Fried Rice Vermicelli 星洲炒米粉

🧂 Ingredients

• 225 g Dried rice vermicelli

  should make approx. 454g cooked vermicelli
• 150 g Chinese BBQ pork

  (Char siu), thin strips
• 150 g Shrimp or prawns
• 150 g Mung bean sprouts

  with head and tail removed
• 50 g Chinese chives

  aka yellow chives
• ½ Onion

  , medium-sized
• ¼ Green pepper

  thin slices
• ¼ Red pepper

  thin slices
• 2 stalks Green onions
• 3 Eggs
• 2 Chili peppers

  optional
• 2 tbsp Curry paste
• 1 tsp Tumeric powder

  optional
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp Salt
• 1 tsp Dark soy sauce

  for shrimp/prawns
• 3 tbsp Oil

Instructions

• 1 Bring a pot of water to a boil, add dry noodles to the pot, turn off heat, set
  timer for 1 minute
• 2 Press the noodles down into the water and loosen them up with chopsticks or
  tongs
• 3 Once timer goes off, strain the noodles in a colander. Do not rinse with cold
  water
• 4 Place the colander in an airy, cool place and cover with a clean, dry cloth
• 5 Let it sit for 30 minutes and then toss to loosen
• 6 Set aside This process will give you better results because it requires less
  time in the hot water so the noodles will not likely break apart.
• 7 In a large mixing bowl, place the dry noodles in the bowl and add boiling water
• 8 Wait for 4 minutes
• 9 Use chopsticks or tongs to help loosen the starches to release the noodles
• 10 Keep loosening the noodles until all the noodles have separated. This should
  take approx. 7-8 minutes
• 11 Strain in a colander and let it air-dry for an hour
• 12 Set aside
• 13 If you were not able to purchase the mung bean sprouts with the heads and tails
  removed, then you’ll need to remove them the 150g refers to the weight of mung
  bean sprouts with heads and tails already removed
• 14 Clean and slice onion, green pepper, red pepper into thin strips
• 15 Cut the Chinese chives and green onions into 10 cm pieces. Put the white parts
  of the green onions with the sliced onions as they need to be cooked longer
• 16 Cut the Char siu into thin strips
• 17 Beat 3 eggs in a bowl and set aside
• 18 Wash and devein the shrimp, dry and add 1 tsp of dark soy sauce to it, mix well
  and set aside The dark soy will help you achieve the “wok hei” taste
• 19 Heat your wok to high heat
• 20 Add 1 tbsp of oil to the wok
• 21 Add the prepared rice noodles and toss them in the wok for approx. 1 minute.
  Remove the noodles and set aside the purpose of this step is to toast the
  noodles and loosen them
• 22 Add 2 tbsp of oil to the wok and reduce heat to medium high
• 23 Add shrimp to the wok and stir fry for 10-20 seconds until they curl up and turn
  colours. Remove from heat and set aside. Leave the oil in the wok
• 24 Turn heat up to high. Wait 30 seconds
• 25 Add sliced onions, green peppers, red peppers and chilies. Stir-fry until
  aromatic
• 26 Add sliced Char siu. Stir-fry for 20 seconds
• 27 Make a well in the middle of the wok or push everything to one side and add
  beansprouts. Stir fry the beansprouts by itself for around 20 seconds and then
  mix it with the other ingredients
• 28 Add 1 tbsp cooking wine to the edge of the wok, add ½ tsp salt and stir-fry for
  10 seconds
• 29 Make a well in the middle of the wok. Add the eggs in the well. Let it sit for
  10 seconds. Then stir-fry everything together Making a well in the middle will
  help to gather all the oil in the middle and concentrate the heat there. This
  will make the egg more aromatic
• 30 Add shrimp
• 31 Make a well again and add 2 tbsp curry, 1 tsp turmeric and 2 tbsp light soy
  sauce into the well In Cantonese cooking, all sauces should be added on the wok
  and not on the food to enhance the flavours of the sauce. Adding to the “wok
  hei”
• 32 Add the rice noodles and stir fry with a spatula and chopsticks for best
  results. Ensure that all the ingredients are mixed well together. Stir-fry for a
  minute Be sure not to over-cook as the char siu may become dry
• 33 Add Chinese chives, green onions and turn off heat
• 34 Mix well and serve

Nutrition Info