Singapore Noodles

Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. Singapore noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong.

(Sticky Noodles + Chinese BBQ Pork)

Serves 4 to 6

Singapore Noodles
  • Chinese BBQ Pork (Char Siu)
  • Shrimps (small shrimp work better)
  • Rice vermicelli noodles
  • Onions
  • Red bell peppers
  • Carrots
  • Minced garlic
  • Beaten eggs
  • Curry powder
  • Soy sauce
  1. Pour enough hot boiling water over the rice vermicelli noodles.  Cover and soak for five minutes. Then rinse under cold water and drain in a colander.
  2. Julienne cut char siu, onions, bell peppers, and carrots.  
  3. Scramble the eggs and set it aside.
  4. Add 2 tablespoons of oil in a wok and add shrimp.  Sear the shrimp for a minute.
  5. Then add garlic, onion and char siu.  Followed by red bell peppers and carrots.  Stir fry for another 2 minutes.  Remove everything from the work and set them aside.
  6. Clean the wok, heat a few tablespoons of oil and add the noodles.  After about 30 seconds of stir-frying, add curry powder, salt and soy sauce to taste.  Make sure the noodles are well-coated with curry powder.
  7. Return the rest of the ingredients to the work and mix it all together.  
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