The real Singapore Fried Vermicelli
Source of Recipe
My own recipe based on mum's instructions
Recipe Introduction
We all have heard of S'pore fried rice noodles. It is certainly very popular at take aways and oriental restaurants. There are enough chefs telling you how to do it, but unfortunately majority of the recipes bears no resemblence to the dish in Malaysia and Singapore. Firstly, we do not add tumeric or curry powder or curry paste to the dish. If you did, you are probably making what we call "mamak mee goreng" which is the Indian Muslim version of fried noodles that has curry powder/ chilli paste and usually mutton slices. So get your real recipe for this noodles here! :)
List of Ingredients
250 g of dried rice vermicelli (1 packet)- soaked in warm water till tender for about 15 minutes.
250g of minced pork or sliced char siu (chinese roast pork)
140 g of raw prawns- cleaned and deveined (you can use cooked prawns but add them at the end of cooking to avoid overcooking the prawns)
2 large handfuls of beansprouts- washed and tailed. By pinching off the tails of beansprouts, you will avoid stringy bits stuck in your teeth.
1 red chilli- sliced thinly or chopped finely
2 tablespoon of chopped garlic
4 spring onions- sliced into strips
3 eggs- beaten with some sesame oil and salt and pepper and 2 tablespoon of water.
Vegetable or sunflower or peanut oil for cooking.
Sauce (mix together):
2 tablespoon of tomato ketchup
1 tablespoon of worcester sauce
2 tablespoon of dark soya sauce
3 table spoon of light soya sauce
1 tablespoon of sweet chilli sauce (optional)
a few dash of sesame oil
1 good chicken stock cube
250 - 300ml of water
1/2 tsp of sugar
pepper and salt to taste as needed.
Recipe
Method:
First, heat your wok or large frying pan till smoking hot and then add in about 2 tablespoon of oil. Swirl around to coat the wok/pan well. When it is hot, add in the egg mixture to form an omelette pancake. Swirl around to distribute the mixture evenly. Allow to brown slightly at the bottom and then turn it over for to cook 1 to 2 minutes. Set aside and slice or tear into strips.
Then add abit more oil to the pan. If using minced pork, brown the meat now and then set aside. If using sliced chinese roast pork, then add this almost the end of cooking time.
Heat about 3 tbsp of oil in the wok and then stir fry the chopped garlic till fragrant and light golden brown. Then add in the sauce mixture and bring to boil. Once the mixture is boiling, have a taste to see if you need anymore seasonings or soya sauce. Remember that the sauce have to fairly strong as the noodles are really bland and will soak up the taste. Then add in the soaked vermecelli and stir fry well till the noodle soak up all the sauce and stir fry till dry. If using raw prawns, add them here now and mix well for 1 minute.
Next add in the browned meat or char siew slices and chopped chilli. Stir fry well. If using cooked prawns, add them now and stir well. Have a taste to see if it needs any extra seasonings. Add seasonings if needed to your taste.
Lastly, add the bean sprouts and the spring onions. Cook for just 1-2 minutes to maintain a crunchy texture. Take them off the heat and serve hot with chopped chillies in soya sauce as condiment.
Note: If you like it more spicy, add more chopped or sliced red chillies to the dish.
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