Recipe: Singapore Noodles (Xing Zhou Chao Fen)

Singapore Noodles (Xing Zhou Chao Fen)

Serves 4

Ingredients

Method

200 g rice vermicelli noodles

2 tbsp vegetable oil

2 cloves garlic, minced

1 onion, thinly sliced

1 red bell pepper, julienned

1 cu shredded cabbage

1 carrot, julienned

½ cu sliced mushrooms

100 g shrimp, peeled and deveined

100 g char siu pork or cooked chicken, thinly sliced

2 eggs, lightly beaten

2 tbsp curry powder

1 tsp turmeric powder

1 tbsp soy sauce

1 tsp sugar

Salt to taste

Fresh cilantro, chopped for garnish

Soak the rice vermicelli noodles in warm water for about 15-20 minutes, then drain thoroughly.

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the garlic and onion to the skillet and sauté until aromatic and the onions are translucent.

Increase the heat to high and add the red bell pepper, cabbage, carrot, and mushrooms. Stir-fry for about 2-3 minutes until the vegetables are just tender.

Push the vegetables to the side of the skillet, add the remaining oil, and pour in the beaten eggs. Scramble the eggs lightly, then mix them with the vegetables.

Add the shrimp and char siu pork or chicken to the skillet. Stir-fry for another 2-3 minutes until the shrimp are pink and cooked through.

Sprinkle the curry powder and turmeric over the contents of the skillet, stirring well to coat everything evenly.

Add the soaked and drained vermicelli noodles to the skillet. Toss to combine all the ingredients well.

Stir in the soy sauce and sugar, and season with salt to taste. Continue to stir-fry for an additional 2 minutes to ensure everything is heated through and well mixed.

Serve hot, garnished with chopped cilantro. Enjoy your Singapore Noodles with a side of lime wedges if desired.