Singapore Noodles (星洲炒米粉, Singapore Mei Fun)

Method8 steps · about 30 min

1. 1

   Step 1: Prepare all 7 oz dried rice vermicelli using the method on its package: soak very fine vermicelli OR boil regular thin vermicelli, doing only the applicable route. Aim for just al dente because the noodles will cook further in the pan; where the package gives a suitable cooking duration, begin checking about 1 minute before it ends. Drain thoroughly and reserve all the prepared noodles.

   Uses 7 oz dried rice vermicelli · Water for preparing rice vermicelli, as needed

2. 2

   Step 2: Mix all the Shaoxing wine (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), curry powder (1 tbsp), sesame oil (½ tsp), salt (½ tsp), sugar (½ tsp) and white pepper (⅛ tsp) in a small bowl. Reserve the complete curry sauce.

   Uses 1 tbsp Shaoxing wine for sauce · 1 tbsp light soy sauce · 1 tbsp oyster sauce · 1 tbsp curry powder · ½ tsp sesame oil · ½ tsp salt · ½ tsp sugar · ⅛ tsp white pepper

3. 3

   Step 3: Heat ½ tbsp of the 2 tbsp peanut oil in a large nonstick pan over medium-high heat. Add all the beaten eggs (2) and scramble, breaking them into bite-size pieces, until fully set. Transfer all the cooked eggs to a plate; leave the actual residual oil in the pan.

   Uses ½ tbsp peanut oil for the eggs · 2 large eggs, beaten

4. 4

   Step 4: Add 1 tbsp of the peanut oil to the actual residual pan contents from step 3. Add all the minced garlic (2) and ginger (2 tsp), stir a few times, then add all the sliced onion (½). Cook and stir about 1 minute, then push these aromatics to one side of the pan.

   Stir-fry onion and aromatics · 1 minUses Actual residual pan oil, with all cooked eggs reserved separately · 1 tbsp peanut oil for the aromatics · 2 garlic cloves, minced · 2 tsp minced ginger · ½ onion, sliced

5. 5

   Step 5: Add the remaining ½ tbsp peanut oil to the cleared side of the pan. Add all the raw shrimp (8 oz) and already-cooked, sliced char siu. Cook and stir about 2 minutes until the shrimp are pearly and opaque throughout and the pork is lightly browned. Combine the cooked proteins with all the aromatics from step 4.

   Cook shrimp and warm char siu · 2 minUses All garlic, ginger, onion and pan contents from step 4 · Remaining ½ tbsp peanut oil for shrimp and char siu · 8 oz shrimp, peeled and deveined · 4 oz already-cooked char siu pork, sliced

6. 6

   Step 6: Add all the julienned carrot (1) to the cooked shrimp, char siu and aromatics from step 5. Cook and stir about 1 minute.

   Stir-fry julienned carrot · 1 minUses All cooked shrimp, char siu, garlic, ginger, onion and pan contents from step 5 · 1 carrot, julienned

7. 7

   Step 7: Add all the drained noodles from step 1 and all the complete curry sauce from step 2 to the pan contents from step 6. Lift and toss with tongs or chopsticks until the noodles are evenly coated and hot.

   Uses All rice vermicelli prepared and drained in step 1 · All eight-stock curry sauce mixed in step 2 · All cooked proteins, aromatics, carrot and pan contents from step 6

8. 8

   Step 8: Add all the reserved cooked eggs from step 3 and all the sliced Anaheim peppers (2) to the noodles from step 7. Toss about 1 minute until the peppers soften slightly and everything is hot. If the ready char siu was refrigerated leftovers, continue until it is reheated throughout to 74°C (165°F). Serve immediately as 4 main servings. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Finish noodles with eggs and peppers · 1 minUses All fully set cooked eggs reserved from step 3 · All noodles, curry sauce, cooked proteins and vegetables from step 7 · 2 Anaheim peppers, thinly sliced