Singapore Style Vermicelli (2 syns)
This recipe tastes like it's just come out of a Chinese takeaway. Finally, I found a recipe for this favourite dish of mine that tastes like the real deal! Of course, leave out the meat if you want to make it vegetarian.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Ingredients
- Chicken 450g sliced
- Pork 500g sliced
- 5 shitake mushrooms sliced
- 1 beaten egg
- 1 orange onion large
- 1 red pepper
- Handful of julienne carrot strips
- Handful of beansprouts
- Handful of broccolli
- 250 g of vermicelli to be soaked in water for 10 mins before serving
- Fry light or 2 tbsp ground nut oil, 2 syns
- a dash of toasted sesame oil optional, 2 syns
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce optional
- 1 tbsp rice vinegar
- 3 moons of garlic
- 1 tbsp root ginger
- 1 red chilli deseeded
- 1.5 tbsp curry powder
- 0.5 tbps turmeric can use 1tbsp for stronger flavour
- 1 teaspoon dried chillies or 1/4 teaspoon chilli powder
- 2 teaspoon sweetener Canderel
- 1 cup of chicken stock
Method
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Get a wok and add fry light (or ground nut oil = 4 syns).
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Stir fry the ginger, garlic, turmeric, chopped red chilli, curry powder and mushrooms (about 30 seconds).
-
Add chicken and pork - stir fry for 4-5 minutes.
-
Add chicken stock.
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Add other vegetables (including onion) - stir fry.
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Add drained noodles - stir fry again.
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Add dry/powder chillis, soy sauce, oyster sauce, rice vinegar and the sweetener (canderal).
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Add the beaten egg - stir fry for 1 minute until the egg is cooked through.
-
Season with sesame oil (optional, 2 syns).
Recipe Notes
If you use the ground nut oil and sesame oil, this works out to be around 2 syns per serving. Sesame oil does make it taste super nice though.