Ingredients
2 tbsp Wing Yip Singapore Noodle Sauce, or other brand (more for a stronger flavour)
130g (dry) or 300g (soaked) vermicelli noodles
100g bean sprouts
1/2 white onion (sliced)
142g sliced char sui (barbecued pork) OR
142g sliced boiled pork or chicken
1/2 red or green pepper (sliced)
3 tbsp vegetable oil
Cooking Method
Step 1
Soak the vermicelli in cold water for 10 - 15 minutes. Drain well.
Step 2
To clean the bean sprouts drop them into a basin of cold water and lift out by the handful into a colander to drain. Do not soak.
Step 3
Cut the barbecued pork into thin slices. If char sui is not available, cook strips of pork in boiling water until tender and slice as an alternative.
Step 4
Heat a wok and add the vegetable oil to it. When the oil is hot add the sliced onion and Singapore Noodle sauce and fry for 2 minutes. Next add the drained vermicelli.
Step 5
Stir fry the noodles using a spatula and a pair of chopsticks to separate the noodles. While the vermicelli is cooking, add a little water if the noodles start to stick to the wok a little at a time, taking care to mix it well.
Step 6
Add the beansprouts and cooked meat and continue to stirfry for another minute. Serve immediately.
