Singapore Rice Vermicelli/Beehoon

 

Ingredients: (Serves 2)

6 oz. rice vermicelli (boiled until al dente and drained)

4 oz. pork belly (remove skin and thinly sliced)

1/2 tsp. cornflour

2 tbsp. cooking oil

2 garlic cloves (chopped)

1/2 onion (thinly sliced)

1/2 cup prawns (peeled and deveined)

2 eggs (lightly beaten)

3 sprigs spring onion (cut into 2" length)

Sauce: (Mix all ingredients in a bowl and set aside)

1 tbsp. oyster sauce

1 1/2 tbsp. curry powder

1 1/2 tbsp. light soy sauce

1/2 tbsp. sugar

1/4 cup water

Methods:

1. Coat pork belly with cornflour.  Set aside for later use.
2. In a medium-high heated wok add cooking oil.  Add  pork belly slices and stir -fry for about 2 minutes.  (If you are using chicken, you do not need to fry the chicken first, instead add chicken after you saute the onion and garlic, as pork belly needs more cooking time).  Push the pork belly to the side of the wok, saute onion and garlic until aromatic.  Return the pork belly and add in prawns, stir-fry until it changes colour.  Add in rice vermicelli, stir to combine well with all the other ingredients for 1 minute.  Push noodles to one side, add eggs and let cook 1 minute.  Fold noodles over the egg and add sauce and spring onions.  Stir continuously until everything is well combined.
3. Dish into a serving plate.  Serve with pickled chilies.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Note:  For the Pickled Chilies recipe, refer to my next blog post.