星洲炒米Singapore-Style Fried Vermicelli

Prep 25 min·Cook 10 min·Rest 15 min

1. 1You're here
   Step 1.

   Soak the vermicelli in warm (not hot) water for 10–15 minutes until pliable. Drain well, snip into shorter lengths with scissors and leave to dry in a colander.

   180 g Thin dried rice vermicelli

   15 min

   Wok-chan's tip鑊仔貼士

   Drier noodles fry without clumping or breaking; leave them 10 minutes after draining.
2. 2
   Step 2.

   Mix the curry powder, turmeric, light soy, sugar, salt and water in a small bowl.

   1½ tbsp Madras curry powder½ tsp Ground turmeric1½ tbsp Light soy sauce1 tsp Sugar½ tsp Salt3 tbsp Water

3. 3
   Step 3.

   Heat a wok with 1 tbsp oil, pour in the egg, swirl into a thin omelette and cook until set. Roll up, cut into thin strips and set aside.

   2 Eggs, beaten with a pinch of salt4 tbsp Cooking oil

   Pan-fry
4. 4
   Step 4.

   Add 1 tbsp oil and stir-fry the prawns over high heat for 1 minute until pink, then add the ham or char siu, onion, pepper and carrot and toss for 1 minute. Tip everything out.

   150 g Raw king prawns, peeled120 g Cooked ham, cut into strips½ Onion, thinly sliced1 Green or red pepper, thin strips50 g Carrot, fine matchsticks4 tbsp Cooking oiloptional: 150 g Char Siu (Cantonese Barbecued Pork)

   2 minStir-fry
5. 5
   Step 5.

   Heat the wok until smoking, add the last 2 tbsp oil and the noodles. Toss and lift with chopsticks or tongs for 1 minute to loosen them.

   180 g Thin dried rice vermicelli4 tbsp Cooking oil

   1 minHigh-heat wok tossing (wok hei)
6. 6
   Step 6.

   Pour the curry mixture evenly over the noodles and toss for 1–2 minutes until every strand is yellow.

   180 g Thin dried rice vermicelli1½ tbsp Madras curry powder½ tsp Ground turmeric1½ tbsp Light soy sauce

   2 minHigh-heat wok tossing (wok hei)
7. 7
   Step 7.

   Return the prawns, meat and vegetables with the bean sprouts, egg strips and spring onions. Toss over high heat for 1 minute until the sprouts just soften, and serve.

   150 g Raw king prawns, peeled120 g Cooked ham, cut into strips150 g Bean sprouts2 Eggs, beaten with a pinch of salt3 stalks Spring onions, 4 cm lengths

   1 minHigh-heat wok tossing (wok hei)