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
Steps
Bring a pot of water to a boil, add dry noodles to the pot, turn off heat, set timer for 1 minute
Press the noodles down into the water and loosen them up with chopsticks or tongs
Once timer goes off, strain the noodles in a colander. Do not rinse with cold water
Place the colander in an airy, cool place and cover with a clean, dry cloth
Let it sit for 30 minutes and then toss to loosen
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.
In a large mixing bowl, place the dry noodles in the bowl and add boiling water
Wait for 4 minutes
Use chopsticks or tongs to help loosen the starches to release the noodles
Keep loosening the noodles until all the noodles have separated. This should take approx. 7-8 minutes
Strain in a colander and let it air-dry for an hour
Set aside
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
Clean and slice onion, green pepper, red pepper into thin strips
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
Cut the Char siu into thin strips
Beat 3 eggs in a bowl and set aside
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
Heat your wok to high heat
Add 1 tbsp of oil to the wok
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
Add 2 tbsp of oil to the wok and reduce heat to medium high
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
Turn heat up to high. Wait 30 seconds
Add sliced onions, green peppers, red peppers and chilies. Stir-fry until aromatic
Add sliced Char siu. Stir-fry for 20 seconds
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
Add 1 tbsp cooking wine to the edge of the wok, add ½ tsp salt and stir-fry for 10 seconds
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
Add shrimp
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”
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
Add Chinese chives, green onions and turn off heat
Mix well and serve
Source: auntieemily