Hello Everyone! Tonight I will be sharing with you another Singaporean dish that I love. What I love about this is the curry powder that is incorporated into this fried noodle dish. When I first tried this noodle dish, I didn’t expect it to be coated in curry powder – well, I mean, it’s not like the name of the dish was a dead giveaway for what’s in it. So it was definitely quite unique to me when I first tried it – and I loved it!
I kind of went with it on my own after indulging in much of it over the past several years, but I did refer to Saucy Spatula for reference. I also learnt a few things from her blog, the main one being that authentic Singapore fried rice vermicelli (or know as fried bee hoon), does not include curry. Unfortunately, the question of where the addition of curry originated from cannot be answered, however many claimed it to have come from Hong Kong. So why isn’t it called Hong Kong fried rice vermicelli? Well, apparently this noodle dish resembles more towards the Singapore fried bee hoon so I guess why argue with that?
PREP TIME 5 MINS | COOKING TIME 25-30 MINS | SERVES 4-5
- 450g bee hoon (thin rice vermicelli noodles)
- 250g char siu pork (Chinese BBQ pork)*, sliced
- 100g beansprouts
- 2-3 garlic cloves, minced
- 2 Chinese sausages, sliced diagonally
- 2 red bird’s eye chillies, sliced
- 1 large free range egg, beaten
- 1 small brown onion, diced
- 1/2 a head of cabbage, sliced
- Tricolour capsicum (1/4 of each), sliced
For the sauce
- 1/4 cup light soy sauce
- 3 tbsp cooking wine
- 1 & 1/2 tbsp curry powder
- 1 tsp sugar
- 1 tsp white pepper powder
*If you can easily buy it at the shops, or even your local Chinese restaurant, then I do recommend that you just buy it if you want your fried noodles now and fast! (It takes a considerate amount of time when you’re making your own char siu pork at home). But, if char siu is not available, you can substitute with ham, bacon, or shredded pork.
- Start off by bringing a large pot of slightly salted water to a boil. Once boiling, add the rice vermicelli noodles and cook according to packet instructions, about 15 minutes for this brand of noodles. Once the noodles are done, drain and set aside.
- While the noodles a boiling away, mix the sauce ingredients in a small bowl. Set aside.
- Heat oil in a large frying pan over medium-high. Add the beaten egg and spread around the frying pan until thin. Fry for about a minute per side, remove and set aside to cool. Once cooled, slice them into thin strips.
- In the same frying pan, heat a little bit more oil and then sauté the garlic and chillies until fragrant and golden brown. Then add in the onions and cook until soft, about 2 minutes altogether.
- Add the Chinese sausage slices and cook for about 2 minutes. Follow with the char siu pork and capsicum, cooking for a further 3-4 minutes. Finally, add in the cabbage and beansprouts, cooking until just about to wilt.
- Add in the drained rice vermicelli noodles together with the sauce and give it a good mix, until the noodles are evenly coated with the curry powder mixture. Turn the heat off, garnish the noodles with some spring onions, and top with the sliced fried egg.
- Serve immediately with a squeeze of calamansi or a lemon wedge. Enjoy!
– Ally xx