Singapore Style Vermicelli

Ingredients:

• 100g Yeo’s Rice Vermicelli
• 20g BBQ pork, shredded
• 20g Shrimps
• 20g Bean sprouts
• 1 Egg
• 10g Spring onion
• 5-10g Onion, shredded
• 2 ltr Water
• ½ tbsp Vegetable oil

Seasoning:

• 2 tbsp Yeo’s Hot Bean Sauce
• ½ tsp Yeo’s 100% Pure Sesame Oil
• 1 tsp Yeo’s Curry Powder
• 1 tsp Yeo’s Light Soy Sauce
• ½ tsp Salt

Singapore Style Vermicelli

Serves: 2

Preparation time: 10mins

Cooking Time: 15mins

Preparation Method:

1. Bring a large pot of water to a boil. Drop in Yeo’s Rice Vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain and rinse under cold water.
2. Whisk together the eggs, 1 tsp Yeo’s Curry Powder and Yeo’s 100% Pure Sesame Oil until blended.
3. Spoon ½ tbsp of vegetable oil into a heavy skillet or wok set over moderately high heat. Stir-fry the egg with spring onion, onion, BBQ pork and shrimps. Remove and reserve in a small bowl.
4. Return the skillet or wok to moderately high heat, add the ginger, garlic, chillies, and the remaining curry powder. Stir-fry for 30 seconds until fragrant. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
5. Add the rice vermicelli, bean sprouts and all the seasonings. Toss well and add the salt. Keep stir-frying until the rice vermicelli is a bit dry. Drizzle with Yeo’s 100% Pure Sesame Oil and serve hot.