How to fry the best Singapore noodles (rice vermicelli)

This video shows you how to prepare the Singapore noodles, the way just like the locals in Singapore.
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NOTE:
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA:
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE:
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA:
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسبانية.
注意：
该视频具有英语，阿拉伯语，汉语，法语，葡萄牙语和西班牙语的字幕。
該視頻具有英語，阿拉伯語，漢語，法語，葡萄牙語和西班牙語的字幕。
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Singapore noodles (rice vermicelli) is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore.
Singapore is famous for food. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square.
If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017.
So let's dive in and take a look at how the Singapore noodles is prepared.
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You can get the full recipe and more information at:
tasteasianfood.com/singapore-...
RECIPE:
Ingredients A
3 tbsp oil
2 eggs
200 g rice vermicelli
Ingredients B
1 tbsp chopped garlic
1 medium size onion
Ingredients C
80 g chicken breast meat, cut into julienne
50 g medium size shrimps, deveined, wash with salt and drained
1 tablespoons dry shrimps, soak for 30 minutes and drained
40 g cabbage, cut into julienne
20 g carrot, cut into julienne
50 g bean sprout
10 g chopped scallions
Ingredients D (seasoning)
3 tbsp tomato ketchup
1 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper
Instructions:
Preparation:
- Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
- Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
- Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
- Soak the dry shrimps in hot water for 30 minutes. Drained.
- Cut cabbage and carrot into julienne
- Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Stir-fry:
- Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
- Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
- Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
- Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
- Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
- Turn off the heat. Add the remaining bean sprouts and mix well.
Top with chopped scallion and serve.
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