Singapore Noodle I Chow Mei Fun | Curry Rice Vermicelli Recipe

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based option, while chicken is often less expensive.

curry powder

🥗Healthier: curry paste

💰Cheaper: turmeric + cumin

Curry paste can be more flavorful, while turmeric and cumin are budget-friendly.

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner, and ground turkey is often cheaper.

Cut half of an onion into strips and separate the onion.

Cut half of a red bell pepper and half of a green bell pepper into strips.

Cut carrots into thin strips, thinner than the bell pepper strips.

Wash and drain bean sprouts thoroughly.

Prepare 2 large eggs, lightly beaten.

Peel and dry shrimp, season with salt, sugar, white pepper powder, corn starch, and a touch of sesame oil.

Prepare curry powder and turmeric powder for color.

Boil water with salt and soak the rice noodles for about 10 minutes, then add oil to prevent sticking.

Pan fry the eggs until golden, then remove from the pan.

Pan fry the shrimp until 50% cooked, then add chassio and stir fry until shrimp is fully cooked, then remove from the pan.

Stir fry bell pepper and carrot until they lose their raw taste but remain crunchy, then remove from the pan.

Stir fry onion and bean sprouts briefly, then remove from the pan.

Add more oil to the pan, fry curry and turmeric powder briefly, then add the rice noodles and mix with the curry oil.

Add soy sauce and dark soy sauce, stir fry until mixed evenly, then add back the eggs, chassio, and shrimp.

Add all the vegetables back to the pan, mix everything together, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens