Singapore Vermicelli

Since the weather have become much warmer, my appetite prefer to have something lighter, more fish, noodles.
Singapore vermicelli is one of those take-away favourite - all-in-one meal with lots of veg, varied of meat and whats best a kick of spice - good for lunches, dinner or late-night snack ;p
This recipe is taken from Chinese Food Made Easy by Ching-He Huang.  I am delighted to find this recipe because when watching my dad and uncles cook it - i can see what sort of ingredients they use - but it is very hard to guess when they add the seasoning and sauces like a lightning shot - so having this recipe most important is knowing how to flavour the vermicelli.  Other than that, i think ingredients are very flexible - just cook what you have in the fridge. 

175g Tiger Prawns
100g Diced Char Siu Pork/diced smoked bacon
100g Shredded cooked chicken breast
250g Dried Vermicelli rice noodles (pre-soak in hot water for 10min & drain)

5 Shitake Mushroom (chinese mushroom) Sliced
1 Red Chilli, deseeded and finely chopped
1 Red pepper, deseeded and sliced
1 handful of julienne carrot strips
1 handful of Beansprouts
2 Spring Onion, sliced lengthways
1Tbspn freshly grated root ginger
1 beaten egg

2Tbspn Groundnut Oil
2Tbspn Tumeric
1/2tspn dried chillies
2Tbspn Light soy sauce
2Tbspn Oyster sauce
1Tbspn clear rice vinegar
dash of sesame oil

Serves: 2

Method

1) Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and tumeric for a few seconds
2) Add prawns and stir-fry for 1 minute until they start to turn pink, then add the bacon and cook for les than 1 minute. Add the rest of the vegetables and cooked for 1 minute, then add the cooked chicken and stir well to combine.
3)Add noodles and stir-fry for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine
4)Add the beaten egg, stir gently until the egg is cooked through (less than 1 minute and then season with sesame oil. Sprinkle with the spring onions and serve immediately.

Tip: Don't get scared with the long list of ingredients - if you dont have all but some, i.e have prawn but no beansprouts - you can still go ahead. Most important is the seasoning/sauces.

Happy Cooking!