Ching puts her own spin on the noodle dish that's tradionally served at Singapore's famous hawker stalls.


  • 2 tbsp peanut oil

  • 5 fresh shitake mushrooms

  • 250g vermicelli rice noodles

  • 2 garlic cloves, finely chopped

  • 1 tbsp fresh ginger, grated

  • 2 tbsp ground turmeric

  • 1 red pepper, sliced

  • Handful of grated carrot

  • Handful of bean sprouts

  • 2 spring onions, sliced lengthways

  • 200g uncooked shelled and de-veined prawns, fresh or frozen

  • 1 tsp crushed dried chillies

  • 2 tbsp light soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp rice vinegar

  • 1 egg, beaten

  • 2 tbsp Sesame oil


  • 1.

    Place the vermicelli rice noodles in a pan and pour in warm water, cover and soak for 25 minutes until done. Once cooked, drain the noodles and set aside.

  • 2.

    Heat the peanut oil in a wok and stir-fry the garlic, ginger and chopped mushrooms, adding the turmeric and stir-fry briefly.

  • 3.

    Then add the prawns and stir-fry until it turns pink, then add the rest of the vegetables.

  • 4.

    Add the cooked noodles and stir-fry well, then season with chilli spice, oyster sauce, rice vinegar and soy sauce and stir to combine.

  • 5.

    Add the beaten egg, stir gently until the egg is cooked through then final season with sesame oil and serve immediately.

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Posted by Hayley1Report
this is a fabulous dish, the whole family love it and my mum is now cooking it at my brothers pub lol