Singapore Stir-Fry Noodles with Curry and Shrimp

Noodles:

• 180 g (6.5 oz) dried vermicelli rice noodles
• 1 tsp sesame oil

Sauce ingredients:

• 1 tbsp medium curry powder (use a hotter curry powder if you prefer)
• 1 tsp turmeric
• ½ tsp white pepper
• 1 tsp sugar (white or light brown)
• 2 tbsp soy sauce (light or all‑purpose)
• 2 tbsp oyster sauce
• 1 tbsp rice wine (shaoxing)
• 1 tsp sesame oil
• 2 tbsp water

Stir‑fry:

• 2 tbsp oil
• 1 small onion, peeled and thinly sliced
• ½ red bell pepper, deseeded and thinly sliced
• ½ green bell pepper, deseeded and thinly sliced
• 1 medium carrot, peeled and cut into thin strips
• 2 cloves garlic, peeled and minced
• 12 king prawns, peeled and deveined (defrost first if frozen)
• 100 g cooked chicken breast, sliced thinly or shredded
• 100 g cooked char siu pork, chopped into small chunks
• 2 eggs, lightly whisked
• 1 tsp soy sauce
• 100 g fresh bean sprouts

To serve:

• Chopped spring onions (scallions)

• Place the noodles in a large bowl and cover with just‑boiled water. Leave for 2 minutes, then separate the noodles with tongs or chopsticks.
• Drain in a colander and rinse under cold water to stop the cooking. Drizzle with sesame oil, toss and set aside.
• Mix the sauce ingredients in a bowl and set aside.
• Heat the oil in a wok over medium‑high heat. Add the onion, peppers and carrot and stir‑fry for 2–3 minutes until slightly softened.
• Add the garlic and cook for 30 seconds.
• Add the prawns and cook 2–3 minutes until pink. If using pre‑cooked prawns, cook until heated through (about 2 minutes).
• Add the cooked chicken and char siu pork and stir‑fry for 2 minutes.
• Push the ingredients to one side of the wok. Pour the whisked eggs into the freed space, add 1 tsp soy sauce and scramble the eggs, stirring constantly.
• Add the bean sprouts and drained vermicelli, then pour over the sauce.
• Turn the heat to high and stir‑fry for 4–5 minutes, moving everything continuously until heated through.
• Divide between plates and sprinkle with chopped spring onions before serving.

Char Siu Pork

Char siu is traditional for this dish. If you don’t want to make it yourself, buy ready‑made char siu from larger Asian supermarkets. Substitute options include lap cheong (slice and fry), chopped roast pork belly or shredded leftover pork with a touch of BBQ sauce, pre‑cooked Chinese‑style chicken or shredded cooked duck. Chopped ham works as a simple alternative, though it won’t replicate the exact sweet‑smoky char siu flavour.