Lunch · 30 min · chinese

Singapore Rice Noodles

Chinese flavors, weeknight effort. Rice vermicelli meets shrimp in a 30-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Rice vermicelli
• 0.5 lb Shrimp
• 0.5 lb Char siu pork
• 2 Eggs
• 2 Bell peppers
• 2 cups Bean sprouts
• 2 tbsp Curry powder
• 2 tbsp Light soy sauce
• 0.5 cup Chicken stock

Steps

1. Soak the vermicelli in hot water 5 minutes until pliable, then drain well. Snip into shorter lengths for easy tossing.
2. Scramble the eggs into soft ribbons and remove. Stir-fry the shrimp 2 minutes; remove. The wok should stay screaming hot throughout.
3. Fry the curry powder in oil 20 seconds until fragrant — blooming it in oil is what gives the noodles their golden color. Add the pork and peppers.
4. Add the noodles, stock, and soy, tossing 3 minutes until the noodles drink up the liquid and turn evenly yellow.
5. Fold in the eggs, shrimp, and bean sprouts, toss 1 minute, and serve. Despite the name, this is a Hong Kong invention — delicious either way.

Build my plan — free

← All recipes