A make-at-home stir-fry that is guaranteed tastier and healthier than ordering takeout. I bet it will be quicker to prepare than waiting for delivery, too. Like a lot of iconic dishes, the origins are never quite black and white, so despite the name, this is a Cantonese dish from Hong Kong and nothing to do with Singapore. This classic dish can be adapted to what vegetables you have on hand and what protein you want to use, it’s really up to you on how you want to recreate it. This dish is mildly spiced, I find the curry and ginger give enough of a kick, so you can leave the chillies out for this recipe.
Serves 4-6 mains
Ingredients
- Rice noodles: 120-150g, depending on how the brand packs
- Raw prawns (shrimp): 350g, peeled, de-veined, and butterflied
- Sesame oil and Evoo: 50/50 mix, as needed
- Unsalted butter: 1 tsp
- Eggs: 2
- Bok choy: 1 bunch
- Onion: 1, sliced
- Carrots: 1, julienned
- Sugar snap peas: Handful (about 100g)
- Fresh garlic: 2 cloves, diced
- Fresh ginger: Half a bulb (size of 2 garlic cloves), peeled and sliced
Sauce Mixture Ingredients
- Sugar: 1 tsp
- Fantasea-salt: ¼ tsp
- Oyster sauce: 1 tbsp
- Soy sauce/Maggi seasoning: 1 tbsp
- Curry powder: 1½ tbsp
- Turmeric: 1 tbsp
Directions
- Sauce Mixture: In a glass bowl, add all the sauce ingredients from the list above to 50ml water, mix well and set aside.
- Prawns: Rinse prawns and pat dry. These will be the last item to cook.
- Rice Noodle Preparation: Rehydrate the vermicelli rice noodles by submerging in boiling water for approximately 2-3 minutes until they start to separate. Keep in mind these are very easy to overcook, and they will continue to cook once in the wok. Test before draining the noodles. Once ready, drain in a colander and place out on paper towel while pulling them apart slightly. Any really long pieces can be cut into half. Keep aside until needed to add into the wok and to dry a little further.
- Vegetable Preparation: Sugar snap peas can stay whole, and for the bok choy, slice the larger stems in half, length ways. The carrots will need to be sliced thinly, julienned, and the onion in either long pieces or squares. Slice the ginger and dice the garlic.
Now let's get cooking!
- Using a wok, heat a little oil and add in two cracked eggs. Using a spatula, constantly spread the egg out as it cooks to create a scrambled texture in pieces (no need for beating or whisking). After a few minutes, remove these and set aside.
- Next, add in more oil and a tsp of unsalted butter with the onions, carrots, garlic, and ginger. Stir-fry until softened, around 2 minutes.
- The bok choy can be added now. Stir-fry further until wilted, about 2 minutes.
- Add in the rice noodles and sauce mixture. Mix everything well, tossing with a pair of tongs.
- In a separate frying pan, heat a little oil and cook prawns for a few minutes until pink and cooked through before combining into the wok.
Additions and swaps:
- Easy to swap out the prawns for chicken or even leave them out for a meat-free meal.
- If you prefer (or just want to experiment), swap the vermicelli rice noodles for the pre-cooked soft egg chow mein noodles, just as delicious and prepared the same way.
- Common additions that I also use are red capsicum (bell pepper), bean sprouts, cabbage, and the most common is Chinese roast pork (char siu). If you have Chinese/Shaoxing wine, it’s nice to add a splash of this into the sauce mixture also.
- For the curry, use the brand you prefer, such as Keen’s or Clive of India, or even a delicious Madras curry.