Stir Fry Rice Vermicelli – Singapore Style

Putonghus : xing zhou cao mie

Ingredients  (for 1 person)
Dry Small Rice vermicelli  2 pcs                  Red Pepper  1/2 pc                 Green Pepper  1/2 pc
Small shell-off shrimps  10 pcs              BBQ Pork  10-15 shreds                    Greenbean Sprout  50 g
Shredded Onion  1/3 pc               Eggs  2 pcs              Chive  2 stalks

Sauce
Salt  1/2 tbsp           Sugar  1/2 tbsp             Fish Sauce  2 tbsp           Curry Powder  3 tbsp

Steps
1) Heat wok with 2 liter of water, parboil vercimelli for 2 minutes
2) Drain up when vermicelli become soft. flush by cool water, drain dry
3) Clean shrimps and bean sprout, then shred peppers, BBQ pork and onion
4) Heat wok with 3 tbsp of oil, add in shredded onion, stir fry until soft
5) Add in shrimps, shredded pepper and chive, stir fry well
6) Add in vermicelli, stir fry and mix well
7) Add in eggs, keep stirring until egg is cooked
8) Add in sauce, stir and mix well dry, dish up and serve.

Remark
tbsp – table spoon
This cuisine name Singapore Stir-Fry Vermicelli, but it’s not a Singapore recipe, it’s Hong Kong.