Speedy Singapore Fried Noodles

I made this based on a recipe from a Hong Kong Chinese restaurant.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Vermicelli 160g
Cooked prawns 14~16
Chicken thighs or breast 120g
Beansprouts 100g
Egg 1
Green pepper 1/2
Onion 1/2
Curry powder 2 tbsp
Soy sauce 3 tbsp
Oyster sauce 2 tbsp
Red chilli 1

Method

1
I used this vermicelli made in Thailand, this brand is gluten-free. Rehydrate in lots of hot water for 4 minutes.
2
Here are the ingredients. Season the chicken with salt & pepper and steam until it's cooked then shred it. Thinly slice the green pepper and onion.
3
Put 3 tbsp of vegetable oil in a frying pan and heat it until very hot and add the beaten egg. Cook for about 10-20 seconds.
4
Add the vegetables. After 1 minute, add the prawns and chicken.
5
To loosen the vermicelli, soak for 30 seconds into hot water, then drain and add to the frying pan.
6
Add the curry powder, oyster sauce and soy sauce and mix it thoroughly.
7
Just before you serve, add some sliced chilli, it's now ready!

Tips & Note

The chef in that Hong Kong restaurant of course used a fantastic heat source so it only took 3 minutes to cook this dish. At home, with my slower gas, it took 6-7 minutes. The vermicelli ended up broken into bits, so I would suggest to rehydrate for less time, perhaps 3 minutes.
Singapore fried noodles in London have a curry flavour, but not in Singapore, so perhaps this is only for the British taste?

Speedy Singapore Fried Noodles

I made this based on a recipe from a Hong Kong Chinese restaurant.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Vermicelli 160g
Cooked prawns 14~16
Chicken thighs or breast 120g
Beansprouts 100g
Egg 1
Green pepper 1/2
Onion 1/2
Curry powder 2 tbsp
Soy sauce 3 tbsp
Oyster sauce 2 tbsp
Red chilli 1

Speedy Singapore Fried Noodles

Recipe ID :1552 Posted on 16 JAN 2016

Serves 2

Prep 10min
Cook 10min
views 5,940
printed 163

saved 2

I made this based on a recipe from a Hong Kong Chinese restaurant.

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Ingredients

Print Ingredients Email Ingredients
160g
14~16
120g
100g
1
1/2
1/2
2 tbsp
3 tbsp
2 tbsp
1

Method

Prep
10min
Cook
10min
1
I used this vermicelli made in Thailand, this brand is gluten-free. Rehydrate in lots of hot water for 4 minutes.
2
Here are the ingredients. Season the chicken with salt & pepper and steam until it's cooked then shred it. Thinly slice the green pepper and onion.
3
Put 3 tbsp of vegetable oil in a frying pan and heat it until very hot and add the beaten egg. Cook for about 10-20 seconds.
4
Add the vegetables. After 1 minute, add the prawns and chicken.
5
To loosen the vermicelli, soak for 30 seconds into hot water, then drain and add to the frying pan.
6
Add the curry powder, oyster sauce and soy sauce and mix it thoroughly.
7
Just before you serve, add some sliced chilli, it's now ready!

Tips & Note

The chef in that Hong Kong restaurant of course used a fantastic heat source so it only took 3 minutes to cook this dish. At home, with my slower gas, it took 6-7 minutes. The vermicelli ended up broken into bits, so I would suggest to rehydrate for less time, perhaps 3 minutes.
Singapore fried noodles in London have a curry flavour, but not in Singapore, so perhaps this is only for the British taste?

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