Singapore Noodles

🛒 Ingredients

• Rice Vermicelli 100 g · 360 kcal
• Shrimp (peeled, raw) 80 g · 68 kcal
• Char Siu (Chinese BBQ Pork) 50 g · 125 kcal
• Eggs 50 g · 70 kcal
• Red Bell Pepper (sliced) 30 g · 6 kcal
• Green Bell Pepper (sliced) 30 g · 6 kcal
• Onion (sliced) 30 g · 12 kcal
• Garlic (minced) 5 g · 8 kcal
• Bean Sprouts 30 g · 9 kcal
• Curry Powder 5 g · 16 kcal
• Light Soy Sauce 18 g · 9 kcal
• Dark Soy Sauce 6 g · 3 kcal
• Sesame Oil 5 g · 40 kcal
• Vegetable Oil (for cooking) 9 g · 81 kcal
• Chicken Broth 50 g · 5 kcal

👨‍🍳 Instructions

1. Soak rice vermicelli in hot water for 5-7 minutes until softened, then drain well and set aside.
2. Beat the eggs and scramble them lightly in a wok with a little vegetable oil; remove from the wok and set aside.
3. Heat remaining vegetable oil in the wok, then stir-fry shrimp until pink and cooked through; remove and set aside.
4. Add a little more oil if needed, then stir-fry sliced onion and minced garlic until fragrant, about 2 minutes.
5. Add sliced bell peppers and char siu, stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
6. Return shrimp, scrambled egg, and drained vermicelli to the wok; sprinkle in curry powder.
7. Pour in light soy sauce, dark soy sauce, sesame oil, and chicken broth, tossing everything to combine and coat evenly.
8. Add bean sprouts and stir-fry for another 1-2 minutes until heated through and noodles are well-mixed with the sauce.
9. Serve immediately, garnished with fresh cilantro or chopped spring onions if desired.