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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
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Speedy Singapore Fried Noodles

Recipe ID :1552 Posted on 16 JAN 2016
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Serves 2

Prep 10min
Cook 10min
views 4,420
printed 142

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

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Tobuchan
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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?

Category

China Others Noodles / Noodle Soups Quick Stir Fried Bell Peppers Chicken Eggs Prawns Root Vegetables Seafood Shellfish Spices Home Alone Home Party Lunch Spring Summer

Related curry fried noodle rice vermicelli singapore soy sauce
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