Singapore vermicelli

Here’s a flavorful Singapore Vermicelli recipe! Despite its name, this dish is actually more associated with Chinese takeout, especially in Western countries. It’s a vibrant stir-fry made with rice noodles, curry powder, shrimp, and vegetables. Here’s how to make it:

Singapore Vermicelli Recipe

Ingredients:

• 200g (7 oz) rice vermicelli noodles

• 200g (7 oz) shrimp, peeled and deveined (can substitute with chicken or tofu)

• 1 large egg, lightly beaten

• 1 small onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned

• 100g (3.5 oz) bean sprouts

• 2-3 spring onions, chopped

• 2 garlic cloves, minced

• 1 tbsp vegetable oil (for stir-frying)

Sauce:

• 1 tbsp curry powder

• 1 tbsp soy sauce

• 1 tsp oyster sauce (optional)

• 1 tsp sesame oil

• 1/2 tsp sugar

• 1/4 tsp white pepper

• 1-2 tbsp water (to loosen the sauce if needed)

• Red chili flakes (optional, for spice)

Instructions:

1. Prepare the noodles: Soak the rice vermicelli noodles in hot water for about 5 minutes, or until they soften. Drain and rinse with cold water to stop the cooking process. Set aside.

2. Mix the sauce: In a small bowl, combine the curry powder, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Add a tablespoon or two of water to the mix to form a smooth sauce. Set aside.

3. Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the shrimp and stir-fry for about 2-3 minutes, until they turn pink and are cooked through. Remove and set aside.

4. Scramble the egg: In the same pan, add the beaten egg and quickly scramble it. Once cooked, set it aside with the shrimp.

5. Stir-fry the vegetables: Add a little more oil to the pan if needed, then toss in the onions, red bell pepper, and carrots. Stir-fry for 2-3 minutes until they start to soften. Add the minced garlic and cook for another minute.

6. Combine everything:

• Add the softened vermicelli noodles to the pan, followed by the curry sauce mixture. Toss everything together to coat the noodles evenly with the sauce.

• Add the cooked shrimp, scrambled eggs, bean sprouts, and spring onions to the pan. Stir-fry for another 2-3 minutes until everything is well combined and heated through.

7. Serve: Garnish with extra spring onions and chili flakes for heat if desired. Serve immediately!

This dish is bursting with curry flavor, vibrant vegetables, and tender shrimp. It’s a quick and satisfying meal, great for lunch or dinner. Enjoy!