We came to know this dish when we came to America. Frankly, we were curious at first to see Singapore Fried Vermicelli (星州炒米粉) in the Americanized Chinese restaurant's menu. We were like what they know about Singapore vermicelli? So, we ordered the vermicelli and gave it a try. As you guest, it was not a noodle we had before in Malaysia or Singapore (10+ years ago). It was a vermicelli fried with curry powder and they called it Singapore style fried vermicelli. But today, I guess it's pretty wide spread, so I am curious, have you seen people in Malaysia or Singapore cooking this curry powder packed vermicelli these days? This Singapore vermicelli is very common in an Americanized Chinese restaurants today, not only that even the authentic Chinese restaurants cook this dish. For this dish, it is best to cook with the yellow Indian curry powder, not the Malaysian Baba's red curry powder. Since I only have the Baba's curry powder, I used that and the fragrant was not as great as the Indian yellow curry powder that they used here.
Ingredients: (My home cook version)
- 1/2 packet of vermicelli, soften in warm water, drain
- Some fish balls, sliced
- 1 chicken breast, sliced
- Some broccoli, cut
- 1 small carrot, julienne
- 2 cloves of garlic, chopped
- Oyster sauce
- Red curry powder (Use Indian yellow curry powder if you have)
1. In a heated wok, add some oil. When hot, add in garlic and chicken breast. Stir-fry until cooked, add broccoli, carrot and fish balls. Stir-fry well.
2. Add the sauce ingredients and a little water. Mix well and add the vermicelli. Stir-fry well and season to taste. Fry until dry and dish out to serve.
(You can add any kind of vegetable you have at home and any meat you prefer)