Singapore Style Fried Vermicelli Recipe

It’s day 1 of 365 in the year of 2017. 

I hereby wishing all my readers a HAPPY NEW YEAR! May all good and wonderful things fall upon you this year.

Setting new resolutions for this year? I don’t specifically make any resolutions each year, but I hope I will get my momentum up in posting more often this year. 

Are you having a big celebrations or party today? Nothing big for me today, it’s just another ordinary public holiday whereby I usually take it easy and cooking up something simple. 

Singapore style fried vermicelli was what I prepared for today’s dinner. 

Many people wonders does this noodles originated from Singapore, or else why is it known as Singapore style fried vermicelli (星洲米粉, sing zhou mi fen). It’s the same question as to whether Malay steam cake (马来糕, ma lai gao) originated from Malaysia. Unfortunately no one has an answer to it. But both have a similarity, where both are equally popular in HK. This type of vermicelli are popular around the cafe or tea houses (char chan teng, 茶餐厅) and street side food stalls (dai pai tong, 大排档) in HK. Even HK style cafe in NZ serves this too.

Besides that, most people (including myself) have thought that there is no such vermicelli in Singapore. And Singaporean themselves do not even knows this dish! And oh boy, I was wrong. Previously when I posted this recipe in my Dayre, a few of my Singaporean readers corrected and informed me that it is available in Singapore, especially at the street side stalls (zi char, 煮炒 or tai chow, 大炒). So this noodles does exists in Singapore itself.

Comments from my Singaporean readers about the existence of Singapore style fried vermicelli in Singapore itself.

This is a very simple and quick meal to prepare. All I need is about 15 minutes preparation time and another 15 – 20 minutes of cooking time, dinner be ready and served. Isn’t it quick and easy?! Are you ready for the recipe now? Scroll further. 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS
(Serves 3 – 4)

200g rice vermicelli (mee hoon, 米粉)
2 tbsp curry powder
2 tsp turmeric powder

2 – 3 tbsp cooking oil
100g bean sprouts
1/2 brown onion
1 cup sliced bbq pork (char siew)
1 cup sliced fish cakes 

1 tsp salt
1 tsp sugar
Light soy sauce, to taste

1. Soak the rice vermicelli until it had soften. Drain and set aside.

2. Mix the rice vermicelli with curry powder and turmeric powder. Set aside while preparing other ingredients.

3. Thinly slice the brown onion, fish cakes and bbq pork (char siew).

4. Remove the tail of beansprouts. Wash and set aside.

5. Heat up a pan with 2 – 3 tbsp cooking oil. Add in brown onion and stir fry until it becomes translucent.

6. Then add in the sliced bbq pork. Continue to stir fry until it is fragrant.

7. Toss in the marinated rice vermicelli and mix well. 

8. Add in salt and sugar and mix well. Continue to cook until the rice vermicelli are softened and cooked. Then season with light soy sauce to your preference. 

*Add some water if needed to. 

*If you are not comfortable to stir fry raw rice vermicelli, you can always blanched it with hot water for 1 – 2 minutes before marinating it.

9. Once the rice vermicelli are totally cooked, toss in bean sprouts and fish cakes. Mix well and serve immediately.

Singapore Style Fried Vermicelli

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 200g rice vermicelli (mee hoon, 米粉)
  • 2 tbsp curry powder
  • 2 tsp turmeric powder
  • 2 – 3 tbsp cooking oil
  • 100g bean sprouts
  • 1/2 brown onion
  • 1 cup sliced bbq pork (char siew)
  • 1 cup sliced fish cakes 
  • 1 tsp salt
  • 1 tsp sugar
  • Light soy sauce, to taste

Directions

  1. Soak the rice vermicelli until it had soften. Drain and set aside.
  2. Mix the rice vermicelli with curry powder and turmeric powder. Set aside while preparing other ingredients.
  3. Thinly slice the brown onion, fish cakes and bbq pork (char siew).
  4. Remove the tail of beansprouts. Wash and set aside.
  5. Heat up a pan with 2 – 3 tbsp cooking oil. Add in brown onion and stir fry until it becomes translucent.
  6. Then add in the sliced bbq pork. Continue to stir fry until it is fragrant.
  7. Toss in the marinated rice vermicelli and mix well. 
  8. Add in salt and sugar and mix well. Continue to cook until the rice vermicelli are softened and cooked. Then season with light soy sauce to your preference. 
  9. Once the rice vermicelli are totally cooked, toss in bean sprouts and fish cakes. Mix well and serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s