Singapore style noodles is one of my favourite dishes at Hong Kong cha chaan teng. It consists of rice vermicelli stir fried with vegetables, seafood and meat, seasoned with curry powder. The name of the dish is interesting (and misleading) because it is commonly believed that Hong Kong is the origin place, not Singapore.
I don’t really care where the dish is originated, all I care is that it tastes good. This dish is quick, filling and delicious. You can actually make Singapore style noodles that taste as good as the ones found in cha chaan teng easily at home.
Ingredients (serves 2):
- 2 servings rice vermicelli
- 1 large egg
- 1/2 tsb cooking wine
- 7-10 shrimps
- julienned spam up to you
- 60g onions
- scallions, minced garlic to taste
- handful of bean sprouts
- 1 tbs curry powder
- 2-3 tsb fish sauce
- ground pepper to taste
Taste of curry powder, fish sauce may vary depending on brand, adjust amount to suit your own preference.
- Soak/ boil rice vermicelli according to package instructions, set aside for later use.
- Heat oil in a pan, add sliced onions, scallions, minced garlic. saute until onions become soft and translucent. Add shrimps and egg (which is whisked with cooking wine).
- Lower heat to medium-high, add bean sprouts once shrimps turn red in color and egg is set, saute quickly.
- Add drained rice vermicelli, curry powder, fish sauce, saute.
- Add SPAM strips.
- Saute for another 2-3 min, add ground pepper to taste, remove from heat, serve immediately.
Flavorful, filling, healthy, what other elements should we look for in a dish?
Cha chaan teng food