• 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


  • 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.