← Nouns Cooking · Chinese

Ingredients

• 200 g dried rice vermicelli
• 1 tbsp mild Madras-style curry powder
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp Sugar
• ½ tsp White pepper
• ½ tsp Salt
• 3 tbsp peanut or vegetable oil, divided
• 2 Eggs, beaten
• 200 g raw prawns, peeled and deveined
• 150 g char siu (Chinese barbecue pork), thinly sliced
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• ½ Onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 Carrot, cut into matchsticks
• 100 g Bean sprouts
• 3 Spring onion, cut into 4 cm lengths
• 1 tsp Toasted sesame oil

Method

1. Soak the vermicelli in hot (not boiling) water for 3–5 min, until just pliable, then drain well and snip into shorter lengths with scissors. Mix the curry powder, soy sauce, wine, sugar, white pepper and salt in a small bowl.
2. Heat 1 tbsp oil in a wok over medium-high heat. Pour in the eggs, swirl into a thin omelette and cook until set, about 1 minute. Roll it up, slice into ribbons and set aside.
3. Add another tbsp of oil, turn the heat to high and stir-fry the prawns for 2 min until pink and cooked through. Add the char siu for the last 30 seconds, then tip both onto the egg.
4. Add the last of the oil with the garlic, ginger, onion, pepper and carrot and stir-fry for 2 min until just tender-crisp.
5. Add the noodles and the sauce and toss with tongs for 2 min, until the noodles are evenly yellow and hot. Return the egg, prawns and pork with the bean sprouts and spring onion and toss for 1 minute more. Finish with sesame oil.

Tips

• Over-soaked vermicelli turns to mush in the wok; it should still feel slightly firm when you drain it.
• Leftover roast pork or chicken works well instead of char siu.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Omnivore's Cookbook Made With Lau