Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 10 min
| 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 |
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?
Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2
Prep: 10 min
Cook: 10 min
| 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 |
| Print Ingredients | Email Ingredients | |
| 160g | ||
| 14～16 | ||
| 120g | ||
| 100g | ||
| 1 | ||
| 1/2 | ||
| 1/2 | ||
| 2 tbsp | ||
| 3 tbsp | ||
| 2 tbsp | ||
| 1 |
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?
