Singapore Style Fried Vermicelli星洲炒米
Singapore Style Fried Vermicelli, or Xing Zhou Chao Mi, is a classic Cantonese dish featuring stir-fried vermicelli noodles with curry powder, char siu, shrimp, scrambled eggs, and various vegetables. It's known for its aromatic curry flavor and vibrant appearance.
01Ingredients
- 200g Vermicelli
- 150g Shrimp, peeled and deveined
- 100g Char Siu, shredded
- 2 large Eggs, beaten
- 100g Bean sprouts
- 1/2 medium Onion, sliced
- 1/2 Bell pepper (red or green), julienned
- 1/4 Carrot, julienned
- 2 cloves Garlic, minced
- 2 stalks Spring onions, chopped
- 1.5 tbsp Curry powder
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1/2 tsp White pepper
- 50ml Chicken stock
- 1 tsp Sesame oil
- 3 tbsp Cooking oil
Nutrition (per serving)612kcal
- Protein28.5g
- Carbs58.2g
- Fat26.3g
Fiber 3.8 gSodium 1156 mg
02Steps
- Soak the vermicelli in hot water until softened. Drain and set aside.
- Prepare the sauce: In a small bowl, combine curry powder, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, chicken stock, and sesame oil. Mix well.
- Heat cooking oil in a wok over medium-high heat. Scramble the beaten eggs until cooked through. Remove and set aside.
- Add cooking oil to the wok. Stir-fry garlic until fragrant.
- Add shrimp and stir-fry until pink and almost cooked. Remove and set aside.
- Add cooking oil to the wok. Add onion, bell pepper, and carrot. Stir-fry until slightly softened.
- Add bean sprouts and stir-fry briefly.
- Add the soaked vermicelli to the wok. Pour in the prepared sauce. Toss everything together, ensuring the vermicelli is evenly coated and heated through.
- Return the scrambled eggs, shrimp, and char siu to the wok. Toss gently to combine.
- Add spring onions and stir-fry for another minute.
- Serve hot.
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