I made a large pan of Singapore Style Curry Vermicelli, full of perfectly cooked shrimp and chicken, before heading out to watch the Imitation Game (loved it) with a friend. I let my roommates know they could have a few bites (I’ve been trying to expand their palates) but I was not ready to come home to a nearly empty pan with one lone shrimp remaining. I ate canned soup and leftover popcorn for a late dinner.
This dish is good. My roommates are quite picky eaters, the fact they dove into these noodles is an indicator that you really should pick up a bag of shrimp the next time it’s on sale.
- 230 g of Vermicelli (I used 1/2 package of the Y&Y brand – Bloor Street Market -> Loblaws or Chinese grocery stores)
- 1 package of shrimp, approx. 24 medium to large in size, deveined & peeled
- 1 chicken breast
- 2 eggs
- 1 medium size onion, cut into strips
- 1 large green pepper, cut into strips
- 5 large cloves of garlic, minced
- 1 tsp ginger, minced
- 2.5 tsp curry powder
- 5 tbsp soya sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp sugar
- salt & pepper to taste
- 0il (I prefer avocado oil)
- Bring a pot of water to boil before throwing in the vermicelli, cook according to package
- Drain when cooked, set aside
- Mix together the curry powder, soya sauce, sesame oil & sugar
- Beat the 2 eggs and season with salt and pepper to taste. Pour into a heated and oiled pan, flipping the “egg crepe” once. When the flat omelette is cooked through, transfer to a cutting board to chop into thin slices. Set aside.
- Heat enough oil to coat the bottom of the pan, when pan is heated, add in one minced clove of garlic and the shrimp. When the shrimp is pink, the tails have curled, and the colour is no longer translucent, they are cooked. Set aside.
- Chop the chicken breast into bite-sized pieces. Using the same pan, heat enough oil to coat the bottom of the pan, when pan is heated, add in one minced clove of garlic and the chicken. Set aside the cooked chicken.
- Using the same pan, heat enough oil to coat the bottom of the pan, when pan is heated, add in the remaining 3 cloves of garlic and the ginger. When fragrant, add in the onion and green pepper. Cook until the vegetables no longer taste raw, be careful to make sure the veggies don’t get too soft.
Shift heat to medium, use a fork to comb through and to untangle the vermicelli when adding it to the pan. As the vermicelli is transferred to the pan, slowly incorporate the sauce to ensure the noodles are coated evenly and add in the shrimp, chicken, and vegetables.
When all the noodles are coated and all the shrimp, chicken, and vegetables are incorporated, EAT. EAT QUICKLY BEFORE THE OTHERS COME.
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