Saturday, March 28, 2015

Singapore Vermicelli Noodles

Singapore Vermicelli Noodles
This is one of my favourite dishes to order in a Chinese restaurant. It's usually made with very thin rice noodles (Mei Fun) but I decided to use toasted, golden-brown vermicelli (Sevai/Semiya) instead.

Creamy Coconut Milk Vermicelli: Shemai - Frying
Toasted Vermicelli
Toasted vermicelli is available at Indian markets and I like using the toasted variety to save having to toast it at home. The untoasted variety tends to turn to mush when cooked in water.

 The main ingredient in Singapore noodles is curry powder & I prefer S&B brand because it is high in taste, flavour and aroma, but low in spicy heat. To beat the overpowering raw taste of curry powder, it's a good idea to boil it in chicken broth or water and to soak the vermicelli in this liquid. That way, the taste of the curry powder permeates throughout the pasta.

This is a one-dish meal that can be made in under 15 minutes and is a great lunch idea.

1 cup toasted vermicelli
8 oz. cooked shelled shrimp, shredded chicken or tofu for vegetarians
2 cups chicken/vegetable broth or water
1 heaping tsp. curry powder
4 Tbsp. vegetable oil
2 tsp. minced garlic
1 large onion, sliced
1 + 1 green chilies, diced
multi-coloured sweet peppers, cut in half lengthwise and sliced
1 carrot, julienned
1 beefsteak tomato, diced
1 cup mung bean sprouts, tails removed

  1. Simmer curry powder in broth for 3 minutes and remove from heat.
  2. Soak vermicelli in this liquid until water is absorbed doubles in volume. 
  3. Heat oil in a skillet over medium-high heat and saute garlic and 1 green chili.
  4. Add onions, peppers, carrots and tomatoes.
  5. Toss with salt to taste and saute for 2-3 minutes.
  6. Add vermicelli, along with soaking liquid, shrimp and adjust salt to taste.
  7. Turn heat down to medium, stir, cover skillet and simmer until liquid evaporates and vermicelli is cooked.
  8. Add bean sprouts and toss.
  9. Garnish with remaining diced chilies and serve immediately.