Follow these steps for perfect results
rice vermicelli
soaked
tiger shrimp
peeled and deveined
vegetable oil
onion
thinly sliced
green peas
fresh or thawed frozen
Indian curry powder
Cantonese roast pork
diced
fish sauce
Kosher salt
black pepper
freshly ground
cilantro
trimmed
Soak rice vermicelli in water until pliable.
Cook noodles in boiling water for about 10 seconds until tender but firm.
Drain noodles and transfer to a bowl.
Cook shrimp in the same water until opaque, about 1 minute, and drain.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Stir-fry onion until golden, 3 to 5 minutes.
Add the remaining 2 tablespoons of oil, the noodles, and peas.
Sprinkle curry powder over the top and toss well, ensuring the noodles become yellow.
Add the pork, shrimp, and fish sauce.
Continue to stir-fry until the noodles are heated through, about 5 minutes.
Adjust the seasoning with salt and pepper, if necessary.
Serve garnished with cilantro.
Expert advice for the best results
Adjust the amount of curry powder to your spice preference.
Use fresh ingredients for the best flavor.
Don't overcook the noodles.
Everything you need to know before you start
15 minutes
The ingredients can be prepped in advance.
Serve in a bowl, garnished with cilantro.
Serve hot.
Pairs well with a side of steamed vegetables.
Balances the spice and savory flavors.
Discover the story behind this recipe
Popular street food dish in Singapore.
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