Step 1 of 1

    • 100 chicken
    • 100 rice vermicelli noodles
    • 1 egg
    • 1 onion
    • 50 g long beans
    • 1 bell pepper
    • 1 garlic clove(s)
    • 2 tbsp soy sauce
    • 2 tbsp shaoxing wine
    • 2 tsp curry powder
    • 1 tsp sugar
    • 1 tsp black pepper
    • 2 tbsp sesame oil

Combine 2 tbsp soy sauce, 2 tbsp shaoxing wine, 2 tsp curry powder, 1 tsp sugar, 1 tsp pepper and 2 tbsp sesame oil.

Soak 100g vermicelli rice noodles in hot water for 5 minutes, drain and run under cold water. Cut the noodles roughly to shorten the strands.

Pan fry 100g meat (charsiew or chicken or prawns). Set aside. Fry an egg, roll it up and cut into slices while it is rolled up. Set aside. Chop a small onion and 100g vegetables (long beans and/or bell peppers) into thin slices. Fry with 2 garlic cloves. Add the noodles and sauce into the stir fry. Mix well until sauce covers noodles. Add the cooked meat and egg. Mix well and serve!