Bihun Goreng Singapore (curry vermicelli)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 50 g prawns (peeled)50g
  • 60 g chicken breast (shredded)60g
  • 1 egg55g

Carbs· 1

  • 55 g dry rice vermicelli (softened)55g

Vegetables· 3

  • 40 g bean sprouts40g
  • 30 g carrot (julienned)30g
  • 6 g garlic (minced)6g

Sauces· 1

  • 6 g light soy sauce (1 tsp)(staple)6g

Spices· 1

  • 4 g curry powder (1 tsp)4g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g
  1. 8 min · hands-free

    Soak the dry vermicelli in warm water for 8 min until pliable, drain; mix the curry powder with 2 tbsp water into a paste.

    Why? Softening the vermicelli without over-soaking keeps the strands from breaking in the wok; blending the curry powder into a paste first spreads its aroma evenly and stops it scorching bitter in a dry pan.

    Tip: Use warm, not boiling, water — boiling water gelatinises the outside while the core stays hard.

    08:00

    Next up:Heat 1 tsp oil in a non-stick pan over medium-high, stir-fry the chicken and prawn until they colour, ~2 min, push aside and scramble in the egg.

  2. Heat 1 tsp oil in a non-stick pan over medium-high, stir-fry the chicken and prawn until they colour, ~2 min, push aside and scramble in the egg.

    Why? Searing the three proteins first locks in their juices and is the key to wok flavour with little oil — the Maillard browning on protein carries the dish far better than extra oil would.
    Watch out: Pull the prawns the moment they turn pink — overcooking shrinks them tough.

    Next up:Add the garlic and curry paste, fry 30 sec until fragrant, then add the vermicelli, carrot and light soy, tossing with chopsticks for 2 min.

  3. Add the garlic and curry paste, fry 30 sec until fragrant, then add the vermicelli, carrot and light soy, tossing with chopsticks for 2 min.

    Why? Coating every strand with curry paste now gives even colour and aroma; using light soy for savoury depth means you can go easy on both salt and oil.

    Tip: Lift and toss with chopsticks rather than pressing with a spatula so the strands stay long.

    Next up:Finally add the bean sprouts and the reserved chicken, prawn and egg, toss fast for 1 min, then take off the heat and serve hot.

  4. Finally add the bean sprouts and the reserved chicken, prawn and egg, toss fast for 1 min, then take off the heat and serve hot.

    Why? Adding the bean sprouts last for just 1 min keeps them crunchy and preserves their vitamin C — long cooking releases water that turns the vermicelli soggy.

    Tip: A squeeze of lime at the table lifts the whole plate and makes it taste lighter.