Best Singapore Noodles Recipe (Curry Bee Hoon)

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

160 grams rice vermicelli dried (a.k.a. mai fun or bee hoon)

subheading: For shrimp & pork:

130 grams small shrimp (peeled and deveined)

130 grams pork loin (sliced into strips)

2 teaspoons soy sauce

2 teaspoons shaoxing wine

1 teaspoon potato starch

subheading: For sauce:

¾ cup chicken stock

2 tablespoons fish sauce

1 tablespoon oyster sauce

subheading: For eggs:

2 teaspoons vegetable oil

2 large eggs (lightly beaten)

subheading: For stir-fry:

2 tablespoons vegetable oil

10 grams garlic (minced)

10 grams ginger (minced)

85 grams onion (½ medium, sliced)

85 grams red bell pepper (½ pepper, sliced)

85 grams green bell pepper (½ pepper, sliced)

140 grams bamboo (julienned)

110 grams bean sprouts

2 tablespoons curry powder

2 scallions (finely chopped, for garnish)

Directions at norecipes.com

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