Singapore Curry Vermicelli
From kidaria 16 years ago
- 10 minutes to make
- Serves 4
Light stir fry allows you to add your favourite vegetables and/or use up left overs
Ingredients
- 250 g rice vermicelli, cooked & drained (approx. 4 small discs) shopping list
- 150 g lean ground pork * (can substitute with bbq pork) shopping list
- 1/2 small onion, sliced shopping list
- 1 clove of garlic, sliced shopping list
- 1/3 c snow peas, sliced shopping list
- 1/3 c zucchini, julienned shopping list
- 1 small carrot, julienned shopping list
- 1/2 c bean sprouts shopping list
- 2 eggs, beaten shopping list
- 2 tsp of powdered yellow curry shopping list
- 2 tsp of soya sauce shopping list
- 1/2 tsp of sugar shopping list
- 1/4 c of water shopping list
- peanut oil shopping list
- salt and white pepper to taste shopping list
- shichimi togarashi shopping list
How to make it
- 1. Heat oil in pan and add onion and garlic. Stirfry lightly.
- 2. Add ground pork and cook until 80% done.
- 3. Add remaining vegetables until heated through and most of the liquid has evaporated. Add 1 tsp of soya and 1/2 tsp of sugar.
- 4. Add vermicelli and allow temperature to come up.
- 5. Mix water with curry powder and remaining soya. Once noodles have soften add curry mixture. Stir fry until vermicelli has absorbed the liquid.
- 6. Add eggs to pan and scramble to desired doneness. Salt and pepper to taste.
- 7. Top with shichimi togarashi for extra heat.
The Rating
Reviewed by 7 people-
I love the delicate rice vermicelli and the mixed vegetables, they make such an attractive and flavorful dish. You have My 5 fork rating on this wonderful Curry dish.
Michael
trigger
in loved it
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Just LOVE it !!!
cholena
in Food World loved it
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Yum top quality!
zoeb
in Seattle loved it
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