Singapore Vermicelli Meat 星洲炒米粉(肉) Recipe

Place the dried rice vermicelli in a large heatproof bowl. Pour 600 ml of just-boiled water over the noodles to cover, stir gently to ensure even hydration, and let soak 4–6 minutes until pliable but still slightly firm (al dente). Drain thoroughly and gently toss with 1 tablespoon neutral oil to prevent sticking. Set aside.

Combine sliced pork with 1 tsp light soy, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/4 tsp white pepper. Mix well and let marinate 10–15 minutes while preparing other ingredients.

Cook the meat

Heat a wok or large skillet over high heat until hot. Add 1 tablespoon oil and swirl. Add marinated pork in a single layer and stir-fry until just cooked through and starting to brown, about 2–3 minutes. Remove pork to a plate and set aside.

Wipe the wok if necessary and return to high heat. Add remaining 1 tablespoon oil. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not burnt. Add julienned carrot and green beans; stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Add bean sprouts and scallions; toss for 30–45 seconds. Push vegetables to the side of the wok to make space for the noodles and sauce.

In a small bowl, mix 1 tbsp curry powder, 1 tbsp tomato ketchup, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tsp oyster sauce, 1/2 tsp sugar, 60 ml chicken stock, 1/2 tsp salt and 1/4 tsp white pepper until smooth.

Add drained vermicelli to the empty side of the wok. Pour the sauce mixture over the noodles and toss to combine using tongs or two spatulas. Stir-fry and toss continuously so the sauce coats the noodles evenly and the curry powder is fragrant, about 1–2 minutes. If the noodles look dry, add up to 1–2 tbs additional stock or water.

Return the cooked pork to the wok and toss together with the noodles and vegetables until everything is heated through and well combined, about 1 minute. Taste and adjust seasoning with additional salt, soy sauce or white pepper as needed.

Turn off the heat and drizzle 1/2 tsp sesame oil over the noodles, if using. Toss through. Transfer to a serving plate, sprinkle with chopped cilantro and fried shallots if desired.

Serve immediately while hot.