Takeaway Style Singapore Noodles at Home In 20 Mins!

By Kitchen Sanctuary · 20 min

Ingredients

Instructions

1. Pour just-boiled water over the vermicelli in a large bowl, leave for 2 minutes, then loosen the strands with tongs or chopsticks.
2. Drain in a colander and rinse with cold water to stop cooking. Toss with 1 tsp sesame oil and set aside.
3. Mix the sauce ingredients (curry powder, turmeric, white pepper, sugar, soy sauce, oyster sauce, rice wine, 1 tsp sesame oil, water) and set aside.
4. Heat 2 tbsp oil in a wok over medium-high heat.
5. Stir-fry the onion, bell peppers and carrot for 2-3 minutes, keeping them moving, until lightly softened.
6. Add the garlic and cook for 30 seconds.
7. Add the prawns and cook for 2-3 minutes until they turn from grey to pink (2 minutes if using cooked prawns).
8. Add the chicken and char siu pork and stir-fry for 2 minutes.
9. Push everything to one side of the wok, crack the eggs into the space, add 1 tsp soy sauce, and scramble the eggs while stirring constantly.
10. Add the bean sprouts and drained noodles, then pour over the sauce.
11. Turn the heat to high and stir-fry everything for 4-5 minutes, keeping it moving, until hot throughout.
12. Divide between plates and top with chopped spring onions.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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