Authentic Singapore Noodles (Xing Zhou Mi Fen)

Name: Authentic Singapore Noodles (Xing Zhou Mi Fen)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 0.5 lb Chinese barbecue pork, thinly sliced; 10 piece medium raw shrimp / prawns; 2 piece eggs; 100 g dried rice vermicelli noodles; 1 cup red capsicum / bell pepper; 0.5 piece medium onion; 4 clove garlic; 1 tsp ginger; 2 tsp thinly sliced hot green pepper; 2 tbsp soy sauce; 2 tbsp Chinese cooking wine; 2 tbsp peanut oil; 2.5 tsp curry powder; 0.5 tsp sugar; 0.5 tsp white pepper

A vibrant and aromatic stir-fry featuring thin rice vermicelli, succulent shrimp, and savory BBQ pork tossed in a fragrant curry-infused sauce. This classic takeout favorite is quick to make and packed with bold flavors and colorful vegetables.

Servings2 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

Chinese barbecue pork, thinly sliced
0.5 lb
medium raw shrimp / prawns
10 piece
eggs
2 piece
dried rice vermicelli noodles
100 g
red capsicum / bell pepper
1 cup
medium onion
0.5 piece
garlic
4 clove
ginger
1 tsp
thinly sliced hot green pepper
2 tsp
soy sauce
2 tbsp
Chinese cooking wine
2 tbsp
peanut oil
2 tbsp
curry powder
2.5 tsp
sugar
0.5 tsp
white pepper
0.5 tsp

Step-by-Step Instructions

In a small bowl, whisk together the soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper until well combined to create the stir-fry sauce.

Place the dried rice vermicelli in a large heatproof bowl and cover with boiling water. Soak according to the package instructions until tender but still firm (al dente). Drain thoroughly and set aside.

Heat 1 tablespoon of peanut oil in a wok or large heavy-based skillet over medium-high heat. Add the shrimp and cook for 2.5 to 3 minutes until they turn pink and are just cooked through. Remove from the wok and set aside.

Pour the beaten eggs into the hot wok, spreading them out to form a thin omelet. Once set, use a spatula to roll the omelet up, remove it from the wok, and slice it into thin strips while still rolled.

Return the wok to medium heat and add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, and sliced onion. Sauté for about 2 minutes until the onion has slightly softened.