My favourite Chinese dish in the whole wide world is Singapore Vermicelli.
The mixture of spices, vegetables, and insanely thin rice noodles are just a match made in heaven.
How I mustered up the energy to make this dish I will never know.
I was super tired after being out all day, and wasn’t really in the mood to cook.
What I really wanted was to order a huge Chinese takeaway.
I am so happy I resisted, as I am over the moon with how amazing it tasted.
It was way better than any Chinese takeaway version I have had, and it was quicker and cheaper to make too.
- Fine dried rice noodles (120g)
- Oriental Sesame Oil (teaspoon)
- Chip Shop curry powder (2 heaped tablespoons)
- Chicken stock cube
- Chinese 5 Spice (Tablespoon)
- Garlic (1clove)
- Soy Sauce ( 2 tablespoons)
- Half a large bag of mixed vegetable stir-fry
- 1 tablespoon of sesame seeds
- Handful of parsley or coriander
- 3 eggs
- To a large frying pan, or wok add a tablespoon of sesame oil and sliced garlic, and warm on a low heat.
- To a jug add 3 eggs, and whisk. Add the eggs to the wok and fold lightly, to create scrambled eggs.
- Add the stir-fry vegetables to the wok, and then add the chicken stock to a cup of boiled water and pour half into the wok, and stir together.
- Add the rice noodles, curry powder, soy sauce and Chinese 5 spice and stir.
- Cook for 5 minutes on a medium heat, add more of the chicken stock water if needed.
Stir, and then ladle the noodles between 2 bowls.
- Sprinkle a teaspoon of sesame seeds over each bowl and a sprinkling of parsley or coriander.
This is the basis of the dish, but feel free to add any meats, tofu or any other vegetables.
It took around 15 minutes to make, and I love that it can all be cooked in one pan/wok.
Less dishes to do after is always a winner. :o)
What is your favourite Chinese meal?