Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Singapore used to be known as Sinchew (星洲 in Chinese) hence this dish is known as Singapore Fried Vermicelli 星洲米粉. Actually in Singapore, we seldom refer to vermicelli in its English name. We usually call it beehoon and interestingly, all races in Singapore use the same term to call it. Singapore Fried Beehoon is different from the beehoon that is sold at economical stalls in Singapore. This is considered more luxurious because more ingredients are added to the dish. If you like to eat Singapore Fried Beehoon, just go to any zichar stall in Singapore and they will cook it on demand for you.
Refer to the ingredient list below and watch our step-by-step video (https://youtu.be/8s7yjqwgl7w) for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 4 – 5
Sauteed prawns first
10 pieces of prawns
Putting the dish together
1 red onion – sliced
3 cloves of garlic – minced
3 eggs – beaten
150g of cabbage – stripes
250g of vermicelli (recommended to use Xinzhu bee hoon)
1 teaspoon of chicken stock powder
3 teaspoons of low sodium light soya sauce
1.5 tablespoons of oyster sauce
1 cup of water
160g of char siew
Add cooked prawns
A few dashes of white pepper