📝 About This Recipe
Transport your taste buds to the bustling hawker centers of Southeast Asia with this vibrant, aromatic noodle side dish. Characterized by its iconic yellow hue and delicate curry-infused fragrance, these noodles offer a perfect balance of savory umami and a gentle heat. This side portion is designed to be the ultimate companion to any stir-fry, providing a light yet deeply flavorful textural contrast that elevates your entire meal.
🥗 Ingredients
The Noodles
- 150 grams Dried Rice Vermicelli (thin 'bee hoon' style)
- 1 teaspoon Toasted Sesame Oil (to prevent sticking after soaking)
The Aromatic Sauce
- 1.5 tablespoons Madras Curry Powder (mild to medium heat)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 tablespoon Shaoxing Rice Wine (dry sherry is a good substitute)
- 1/2 teaspoon Granulated Sugar (to balance the spice)
- 3 tablespoons Chicken or Vegetable Stock (to help the sauce emulsify)
Stir-Fry Essentials
- 2 tablespoons Vegetable Oil (high smoke point oil)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated)
- 1 small Shallot (thinly sliced)
- 1/2 cup Red Bell Pepper (cut into matchsticks)
- 1/2 cup Carrot (julienned)
- 1/2 cup Snow Peas (thinly sliced lengthwise)
- 1 large Egg (lightly beaten)
Garnish
- 2 stalks Green Onions (sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Place the dried rice vermicelli in a large heat-proof bowl and cover with very warm (but not boiling) water. Let soak for 5-8 minutes until pliable but still slightly 'al dente'.
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2
Drain the noodles thoroughly in a colander. Shake well to remove excess water, then toss with 1 teaspoon of sesame oil to prevent clumping. Set aside.
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3
In a small bowl, whisk together the curry powder, soy sauce, Shaoxing wine, sugar, and stock until the curry powder is fully dissolved into a smooth paste.
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4
Heat 1/2 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten egg and swirl to create a thin omelet.
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5
Once the egg is set (about 1 minute), remove it from the pan, roll it up, and slice into thin ribbons. Set aside for the final toss.
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6
Wipe the wok clean and add the remaining 1.5 tablespoons of oil. Increase heat to high until the oil is shimmering.
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7
Add the sliced shallots, garlic, and ginger. Stir-fry for 30 seconds until fragrant but not browned.
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8
Toss in the carrots and bell peppers. Stir-fry for 1-2 minutes until they begin to soften but retain a snap.
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9
Add the snow peas and the prepared rice vermicelli to the wok. Use two spatulas or a pair of tongs to lift and toss the noodles with the vegetables.
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10
Pour the curry sauce mixture over the noodles. Continue to toss vigorously over high heat for 2-3 minutes.
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11
Ensure every strand of noodle is coated in the yellow curry sauce and the liquid has been fully absorbed, creating a 'dry' stir-fry texture.
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12
Fold in the sliced egg ribbons and half of the green onions. Toss one last time to incorporate.
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13
Transfer to a serving platter and garnish with the remaining green onions, toasted sesame seeds, and fresh cilantro.
💡 Chef's Tips
Never use boiling water to soak your vermicelli; it makes them mushy and prone to breaking in the wok. If the noodles feel too dry while stir-frying, add a tablespoon of water or stock at a time rather than more oil. Use a good quality Madras curry powder for that authentic 'Singapore' flavor profile. Prepare all your ingredients before turning on the stove; the actual frying process happens very quickly. For an extra kick, add a teaspoon of sambal oelek or chopped bird's eye chilies with the garlic.
🍽️ Serving Suggestions
Pair with Crispy Honey Garlic Chicken for a classic takeout-style feast. Serve alongside Steamed Bok Choy with Oyster Sauce for a balanced, vegetable-forward meal. Complements a cold, crisp Lager or a lightly sweetened Jasmine Green Tea. Excellent as a base for Char Siu (Chinese BBQ Pork) slices placed right on top.