๐ About This Recipe
Transport your kitchen to the vibrant hawker centers of Southeast Asia with this iconic, aromatic noodle dish. Though often debated in origin, this stir-fry is beloved for its signature golden hue from fragrant curry powder and its perfect balance of savory, sweet, and spicy notes. This gluten-free masterpiece combines delicate rice threads with succulent shrimp, tender pork, and crisp vegetables for a texture-rich experience that is as beautiful as it is delicious.
๐ฅ Ingredients
The Noodles
- 7 ounces Dry thin rice vermicelli (often labeled as 'Mai Fun')
Proteins and Aromatics
- 8 ounces Medium shrimp (peeled, deveined, and tails removed)
- 4 ounces Char Siu (Chinese BBQ Pork) (julienned into matchsticks; ensure gluten-free certified)
- 2 large Eggs (lightly beaten with a pinch of salt)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
Vegetables
- 1/2 medium Onion (thinly sliced)
- 1/2 Red bell pepper (de-seeded and julienned)
- 1 small Carrot (peeled and julienned)
- 2 cups Napa cabbage (shredded)
- 3 stalks Green onions (cut into 2-inch lengths)
The Flavor Base
- 1.5 tablespoons Madras curry powder (ensure gluten-free)
- 2 tablespoons Tamari (gluten-free soy sauce alternative)
- 1 tablespoon Shaoxing wine (substitute with dry sherry if unavailable)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Sugar (to balance the heat)
- 1/4 cup Chicken stock (low sodium)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil for frying)
๐จโ๐ณ Instructions
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1
Place the dry rice vermicelli in a large heat-proof bowl and cover with warm (not boiling) water. Soak for 10-15 minutes until pliable but still slightly firm (al dente). Drain thoroughly in a colander and set aside.
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2
In a small bowl, whisk together the Tamari, Shaoxing wine, sugar, sesame oil, and chicken stock. This ensures the seasoning is ready for the fast-paced stir-fry.
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3
Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Pour in the beaten eggs, swirling to create a thin omelet. Once set, remove from the pan, roll it up, slice into thin strips, and set aside.
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4
Wipe the wok clean and add another tablespoon of oil. Increase heat to high. Add the shrimp and sear for 1-2 minutes until pink and opaque. Remove and set aside.
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5
Add the remaining tablespoon of oil to the wok. Toss in the sliced onions, carrots, and bell peppers. Stir-fry for 2 minutes until the vegetables begin to soften but retain their snap.
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6
Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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7
Add the julienned Char Siu pork and shredded Napa cabbage. Stir-fry for 1 minute until the cabbage slightly wilts.
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8
Sprinkle the curry powder directly over the vegetables and meat. Stir constantly for 30 seconds to 'toast' the spices and release their full aroma.
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9
Add the drained rice noodles to the wok. Use two spatulas or a pair of tongs to toss the noodles with the vegetable and spice mixture until they are evenly coated in the yellow curry powder.
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10
Pour the prepared sauce over the noodles. Continue to toss and stir-fry over high heat for 2-3 minutes. The noodles will absorb the liquid and soften perfectly.
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11
Return the cooked shrimp and sliced egg strips to the wok. Add the green parts of the spring onions.
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12
Give everything a final vigorous toss for 1 minute until piping hot and well combined. Taste and add an extra splash of Tamari if more salt is desired.
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13
Transfer to a large platter and serve immediately while the 'wok hei' (breath of the wok) is still present.
๐ก Chef's Tips
Do not over-soak the noodles; they should be flexible but have a bite, as they will finish cooking in the wok. If the noodles seem too dry or are sticking together, add a tablespoon of water or stock at a time to loosen them. To make this vegetarian, replace shrimp and pork with extra-firm pressed tofu and use vegetable stock. Use a high-quality Madras curry powder for the most authentic flavor profile and vibrant color. Ensure all your ingredients are prepped and ready (mise en place) before you start the heat, as the stir-frying process moves very quickly.
๐ฝ๏ธ Serving Suggestions
Serve with a side of Sambal Oelek or chili oil for those who crave extra heat. A squeeze of fresh lime juice just before eating adds a bright acidity that cuts through the earthy curry. Pair with a chilled Riesling or a crisp Tsingtao beer (ensure GF beer if needed) to complement the spice. Serve alongside a light cucumber salad dressed in rice vinegar and sesame seeds for a refreshing contrast.