For instance, you could omit the hoisin sauce and keep it simple. Also add a tbsp of curry powder to it to make a Singaporean version of vermicelli noodles. You could also add chicken or shrimp in place of pork or a mixture of proteins to get a mixed version. Add different vegetables of your choice.
Onion – 1 (sliced)
Green onion –half a bunch (chopped)
Chinese Cabbage – a small pc (sliced)
Carrot – 2 (shredded)
Garlic – 5 cloves (sliced)
Pork – 200 gms (sliced thin and small)
Eggs – 3
Vermicelli Noodles – 1/2 pkt
Soy sauce – 4 tbsp
Hoisin sauce – 2 tbsp
Sesame Oil – 1 tbsp
White pepper – 1 tsp
Salt – to taste
- Soak the dried noodles as per package instructions. Shake the noodles to separate the noodle strands and then strain in a colander.
- Heat oil in a pan, add 2 tsp oil and scramble the eggs. Remove and set aside.
- In the same pan, add 2 tbsp of oil, add the pork, 1-2 tsp of soy sauce and stir fry for about 5 minutes till tender. Remove and set aside.
- Add 2 tbsp of oil and saute garlic and onion till golden in color.
- Add cabbage, carrot, bok choy and spring onion. Stir till vegetables are soft.
- Add the soy sauce, hoisin sauce and sesame oil.
- You can optionally add a chicken bouillon cube to taste.
- Add in the scrambled eggs, spring onion, noodles and ground white pepper and salt to taste.
- Toss the noodles to evenly mix in with the vegetables.