Singapore Style Fried Vermicelli 星洲炒米
Singapore Style Fried Vermicelli, or Xing Zhou Chao Mi, is a classic Cantonese dish featuring stir-fried vermicelli noodles with curry powder, char siu, shrimp, scrambled eggs, and various vegetables. It's known for its aromatic curry flavor and vibrant appearance.
Hong Kong
Pork
Nutrition (per serving)
612kcalCalories
28.5gProtein
58.2gCarbs
26.3gFat
3.8gFiber
1156mgSodium
Ingredients
- 200g Vermicelli
- 150g Shrimp, peeled and deveined
- 100g Char Siu, shredded
- 2 large Eggs, beaten
- 100g Bean sprouts
- 1/2 medium Onion, sliced
- 1/2 Bell pepper (red or green), julienned
- 1/4 Carrot, julienned
- 2 cloves Garlic, minced
- 2 stalks Spring onions, chopped
- 1.5 tbsp Curry powder
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1/2 tsp White pepper
- 50ml Chicken stock
- 1 tsp Sesame oil
- 3 tbsp Cooking oil
Steps
- Soak the vermicelli in hot water until softened. Drain and set aside.
- Prepare the sauce: In a small bowl, combine curry powder, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, chicken stock, and sesame oil. Mix well.
- Heat cooking oil in a wok over medium-high heat. Scramble the beaten eggs until cooked through. Remove and set aside.
- Add cooking oil to the wok. Stir-fry garlic until fragrant.
- Add shrimp and stir-fry until pink and almost cooked. Remove and set aside.
- Add cooking oil to the wok. Add onion, bell pepper, and carrot. Stir-fry until slightly softened.
- Add bean sprouts and stir-fry briefly.
- Add the soaked vermicelli to the wok. Pour in the prepared sauce. Toss everything together, ensuring the vermicelli is evenly coated and heated through.
- Return the scrambled eggs, shrimp, and char siu to the wok. Toss gently to combine.
- Add spring onions and stir-fry for another minute.
- Serve hot.
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