Vermicelli Singapore Style: A Culinary Delight

Vermicelli Singapore style, a delectable dish originating from Southeast Asia, has gained immense popularity worldwide. This tantalizing noodle dish, characterized by its vibrant yellow hue and savory curry flavor, is a staple in many Asian cuisines.

Key Ingredients

The essence of vermicelli Singapore style lies in its harmonious blend of ingredients:

  • Rice Vermicelli Noodles: These thin, translucent noodles form the base of the dish, absorbing the rich flavors of the accompanying sauce.

  • Char Siu Pork: Marinated and roasted pork slices, adding a smoky and savory dimension to the dish.

  • Prawns: Succulent and tender, these seafood morsels elevate the dish with their briny sweetness.

  • Egg: A thin omelet, sliced and incorporated into the noodles, providing a textural contrast.

  • Vegetables: Typically bell peppers and carrots, adding color and crunch to the dish.

  • Curry Powder: The star ingredient, imparting the distinctive yellow hue and aromatic spice to the sauce.

Cooking Process

Preparing vermicelli Singapore style is a culinary dance, requiring precision and attention to detail:

  1. Soak the Noodles: Submerge the rice vermicelli noodles in boiling water until softened, following the package instructions.

  2. Cook the Proteins: Pan-fry the prawns and char siu pork separately, ensuring they are cooked through and slightly caramelized.

  3. Make the Omelet: In a separate pan, create a thin omelet and slice it into strips.

  4. Prepare the Sauce: Combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a bowl.

  5. Stir-Fry the Noodles: Heat oil in a wok or large skillet. Add the noodles, sauce, and vegetables. Toss until the noodles are evenly coated and heated through.

  6. Incorporate the Proteins: Add the cooked prawns, char siu pork, and omelet strips to the wok. Toss to combine.

  7. Serve Immediately: Transfer the vermicelli Singapore style to a serving dish and garnish with green onions or cilantro.

Variations and Substitutions

The beauty of vermicelli Singapore style lies in its adaptability. Feel free to experiment with these variations:

  • Protein Substitutions: Replace the char siu pork with chicken, ham, or tofu for a vegetarian option.

  • Vegetable Additions: Add bean sprouts, cabbage, or snow peas to enhance the nutritional value and texture.

  • Sauce Adjustments: Adjust the amount of curry powder to suit your spice preference. Add a touch of oyster sauce for a richer flavor.

Vermicelli Singapore style is a culinary masterpiece that tantalizes taste buds with its vibrant flavors and textures. Whether you’re a seasoned home cook or a novice in the kitchen, this dish is sure to impress. So gather your ingredients, follow the steps, and embark on a culinary journey to Southeast Asia with this delectable dish.

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what is vermicelli singapore style

Flexible protein ingredients

Char siu pork is a common choice of protein for Singapore noodles.

It’s quite handy when I have leftover homemade char siu BBQ pork on hand. But more often than not, I’d prefer to make dinner with whatever is in the refrigerator rather than rushing to an Asian market to buy char siu

Using ground pork (I also enjoy using ground turkey or ground chicken) that has been seasoned with a little salt is a fantastic alternative.

Bacon, leftover rotisserie chicken, or ham are other options.

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What does Singapore vermicelli taste like?

What do Singapore Noodles taste like? Singapore noodles remind me of Lo Mein or Pad Thai, only there’s curry powder stirred into the sauce, so it’s slightly spicy, salty, and tangy, with a hint of sweetness. It’s not as saucy as a Thai curry sauce, but the flavor is amazing, even without a creamy sauce.

What is the difference between Singapore chow mein and Singapore vermicelli?

The dishes have different origins, noodle types, flavours, and ingredients. Chow Mein is a Chinese dish with stir-fried egg noodles, veggies, and meat, seasoned with soy sauce. Singapore Noodles, is made with rice vermicelli, curry powder, veggies, and meat or seafood, giving it a slightly spicy flavour.

What is the difference between Singapore and Hong Kong noodles?

Singapore noodles are yellow in colour (usually), and rest is like hakka noodles. Lots of vegetables and chicken (if it’s non vegetarian). It is prepared with thin stringed chowmein. Hong Kong noodles, on the other hand, are red in colour (usually) or brown (according to the frying time).

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