
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:
- 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.
- Whisk together the eggs, 1 tsp Yeo’s Curry Powder and Yeo’s 100% Pure Sesame Oil until blended.
- 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.
- 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.
- 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.