Actually, It’s easy to make Singapore vermicelli noodles. Just stir fry the vegetables and vermicelli together and promptly season. Perfect for a weekday lunch.
I still remember the Singapore vermicelli noodles that I ate in Hong Kong cha chaan teng before. The fluorescent yellow is really a unique icon. Now I know that the colour is because of turmeric.
This time, I did not add any meat or char siu but frozen shrimp. The advantage of using frozen shrimp is that you don’t have to peel the shells, you can store them in the freezer and they will be cooked in a short time. As for vegetables? I think you can use anything, but it is best to be in strip shape, because it is easy to pick up with chopsticks, such as stripped carrots or long beans.
Ingredients
Serves 1
- 1 vermicelli noodles
- 5 or more frozen shrimps, thawed
- ¼ red bell pepper
- 50 g enoki mushroom
- any greens, shredded (I used cabbage)
- 1 egg, whisked
- 1 scallion, chopped (greens and whites separate)
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tsp curry powder
- ¼ tsp turmeric powder
- salt and pepper
How to Make Simple Singapore Vermicelli Noodles (Sing Chow Mei Fun)
- Soak the rice vermicelli in hot water until softened. Then drain and set aside. (Better to check the package instructions once)
- Heat a tablespoon of oil in a pan, fry the egg like a thin omelet, then cut into strips for later use.
- Sauté the ginger, garlic and scallion whites until fragrant. Add the bell pepper and cabbage to stir-fry until softened. Then add the enoki mushrooms and stir fry again.
- Move the vegetables aside, make room for the shrimps to cook. Add curry powder, turmeric, salt and pepper to taste. Add a little water if it is too dry.
- Return back the rice vermicelli, scallion greens and the egg, stir fry for a further minute. Have a taste, add more salt if needed.
