Speedy Singapore Fried Noodles

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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

Prep

10min

Cook

10min

I used this vermicelli made in Thailand, this brand is gluten-free. Rehydrate in lots of hot water for 4 minutes.

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.

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.

Add the vegetables. After 1 minute, add the prawns and chicken.

To loosen the vermicelli, soak for 30 seconds into hot water, then drain and add to the frying pan.

Add the curry powder, oyster sauce and soy sauce and mix it thoroughly.

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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