Can Singaporean Cook D’ Best Singapore Noodles? 星洲炒米 Hong Kong Cantonese Beehoon

Von Spice N' Pans · 25 Min.

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Zubereitung

1. Mix 3 tablespoons curry powder with 50 ml water to make a paste.
2. Combine 100 ml warm water, oyster sauce, light soy sauce, sugar, salt, chicken stock powder and white pepper to make the seasoning sauce.
3. Soak the rice vermicelli until pliable, then drain it. Beat the eggs and prepare the other ingredients as listed.
4. Stir-fry the eggs and set them aside.
5. Stir-fry the garlic, onion and spring onion stems, then add the prawns, capsicum and char siew, and cook until the prawns are done.
6. Add the curry paste and fry until fragrant, then add the vermicelli, soybean sprouts, seasoning sauce and eggs, tossing until everything is evenly coloured and heated through. Finish with the spring onion leaves.

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