Singapore Noodles are made with thin rice noodles called vermicelli noodles. They‘re very common nowadays, sold at all supermarkets. Wai Wai is ...

Vermicelli Singapore Style

Ingredients. 200 grams of ground pork preferably 15% fat; 2 tbsp of cooking oil; 1 tbsp of pi xian Dou Ban Jiang; 1 tbsp of oyster sauce; 2 cloves of garlic ...

Cellophane Noodles & Minced Pork

Beef Teriyaki is a quick recipe that‘s ready in about 30 MINUTES! Crispy beef and a quick teriyaki sauce all made in one pan.

Beef Teriyaki

Secret for Tender Ribs. The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low ...

Bone-In Spareribs

Soak the vermicelli noodles in hot water for about 5 minutes, or until tender. Drain and set aside.

Prepare the Vermicelli

In a large wok or frying pan, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.

Sauté Vegetables

Add the bell pepper, carrot, and green peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender. Add the shrimp and cook until they turn pink.

Add Vegetables and Shrimp

Stir in the curry powder, soy sauce, and coconut milk. Mix well and let it cook for an additional 2 minutes.

Season the Mixture

Add the soaked vermicelli noodles to the pan. Toss everything together until the noodles are well coated with the sauce and heated through.

Combine with Noodles

Season with salt and black pepper to taste. Garnish with sliced spring onions before serving.

Final Touches

Vermicelli noodles

Vegetable oil

Onion, sliced

Garlic, minced

Bell pepper, sliced

Carrot, julienned

Green peas

Shrimp, peeled and deveined

Curry powder

Soy sauce

Coconut milk

Spring onions, sliced

Salt

Black pepper

Soak the cellophane noodles in warm water for about 15 minutes or until soft. Drain and set aside.

Prepare the Noodles

Heat the cooking oil in a pan over medium heat. Add minced garlic and sauté until fragrant.

Cook the Pork

Add ground pork to the pan and cook until browned. Stir in pi xian Dou Ban Jiang, oyster sauce, soy sauce, salt, and black pepper. Cook for an additional 2 minutes.

Add Seasoning

Add the soaked cellophane noodles and water to the pan. Stir well to combine and cook for another 5 minutes, allowing the noodles to absorb the flavors.

Combine Noodles

Mix in the chopped spring onions. Adjust seasoning if needed, then remove from heat and serve immediately.

Finish and Serve

Ground Pork

Cooking Oil

Pi Xian Dou Ban Jiang (Chili Bean Paste)

Oyster Sauce

Cellophane Noodles

Spring Onions, chopped

Soy Sauce

Black Pepper

Water

In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch until well combined.

Make the Teriyaki Sauce

In a large pan, heat vegetable oil over medium-high heat. Add the sliced beef and cook for about 5-7 minutes, or until browned and crispy. Remove from the pan and set aside.

Cook the Beef

In the same pan, add broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until they are just tender.

Stir-fry the Vegetables

Return the cooked beef to the pan with the vegetables. Pour the teriyaki sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the beef and vegetables.

Combine Everything

Serve hot over rice or noodles, if desired.

Serve

Beef sirloin, sliced thinly

Broccoli florets

Preheat your oven to 275°F (135°C). Rinse the bone-in spareribs under cold water and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub this seasoning all over the ribs, covering both sides.

Season the Ribs

Place the seasoned ribs on a large piece of aluminum foil and wrap them tightly. Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours.

Wrap and Bake

In a small bowl, combine the BBQ sauce and apple cider vinegar. Mix well.

Prepare the BBQ Sauce

Remove the ribs from the oven and carefully unwrap the foil. Brush the BBQ sauce mixture generously over the ribs. Increase the oven temperature to 350°F (175°C) and return the ribs to the oven, uncovered, for an additional 30 minutes.

Finish with BBQ Sauce

Remove the ribs from the oven, let them rest for a few minutes, then slice and serve with extra BBQ sauce on the side.

Vermicelli Singapore Style

Cellophane Noodles & Minced Pork

Beef Teriyaki

Bone-in Spareribs