Singapore Vermicelli SERVES : 2 | PREPARATION TIME 5 MINUTES + SOAKING VERMICELLI 10 MINUTES | COOKING TIME 5 MINUTES 

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Singapore Vermicelli

ABOUT THE RECIPE 

I seem to spend a lot of my time sitting in the car playing "Dad's Taxi" for my beautiful little girls, which gives me plenty of time to fantasise about my next meal. 
 
I've been craving Glass Noodles (Vermicelli) ever since we had them on New Year's Eve cooked by Poppa Wan. 
 
So I'm thinking this weekend I'll cook a Singapore style recipe using this ingredient. My mouth is literally drooling just thinking about my weekend feast. 

METHOD 

Heat the oil in a wok, and when hot, stir-fry the ginger, chillies and curry powder for a few seconds. Add the red pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken and prawns and stir well to combine. 
 
Add the noodles, and stir-fry well, for two minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir to combine. 
 
Add the beaten egg, stirring gently until the egg is cooked through, less than one minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately. 

INGREDIENTS 

2 tbsp vegetable oil 
1 tbsp freshly grated ginger 
1 red chilli, seeded and finely chopped 
2 tbsp medium curry powder 
1 red pepper, seeded and sliced 
1 handful julienned carrot strips 
1 handful bean sprouts 
100g cooked chicken breast, shredded 
100g cooked prawns 
250g dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 
1 tsp crushed dried chillies 
2 tbsp light soy sauce 
2 tbsp oyster sauce 
1 tbsp clear rice vinegar or cider vinegar 
1 egg, beaten 
Dash toasted sesame oil 
2 spring onions, sliced lengthwise  

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Singapore Vermicelli

ABOUT THE RECIPE 

I seem to spend a lot of my time sitting in the car playing "Dad's Taxi" for my beautiful little girls, which gives me plenty of time to fantasise about my next meal. 
 
I've been craving Glass Noodles (Vermicelli) ever since we had them on New Year's Eve cooked by Poppa Wan. 
 
So I'm thinking this weekend I'll cook a Singapore style recipe using this ingredient. My mouth is literally drooling just thinking about my weekend feast. 

METHOD 

Heat the oil in a wok, and when hot, stir-fry the ginger, chillies and curry powder for a few seconds. Add the red pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken and prawns and stir well to combine. 
 
Add the noodles, and stir-fry well, for two minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir to combine. 
 
Add the beaten egg, stirring gently until the egg is cooked through, less than one minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately. 

INGREDIENTS 

2 tbsp vegetable oil 
1 tbsp freshly grated ginger 
1 red chilli, seeded and finely chopped 
2 tbsp medium curry powder 
1 red pepper, seeded and sliced 
1 handful julienned carrot strips 
1 handful bean sprouts 
100g cooked chicken breast, shredded 
100g cooked prawns 
250g dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 
1 tsp crushed dried chillies 
2 tbsp light soy sauce 
2 tbsp oyster sauce 
1 tbsp clear rice vinegar or cider vinegar 
1 egg, beaten 
Dash toasted sesame oil 
2 spring onions, sliced lengthwise  

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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