Note: For restaurant quality results, I highly recommend to make this dish in a well-seasoned wok that can handle high heat. Cooking this dish with high heat can help you achieve the chewiness of the noodles and the “wok hei” that you get at restaurants

Instructions for cooking rice vermicelli:

Soaking the rice vermicelli is the most important step because al dente and unbroken noodles are usually more desirable. So, I apologize in advance for being long-winded! For Cantonese style fried vermicelli, which Singapore fried rice vermicelli is, you’ll get best results from “Jiang Men” style rice vermicelli (it is also be known as “Kong Moon”). They usually come in a rectangular cuboid shape package with 3 flats of noodles inside. These noodles are less starchy so they will easily separate from one another when boiled in water. This is different from the “Dong Guan” style rice vermicelli, which come in similar shaped packaging but it contains 6 flats of noodles. Each flat is square shaped. The Dong Guan style is more starchy, bound tighter together and the noodles are shorter. They easily break to smaller pieces when boiled. There are also very thin rice vermicelli noodles that are Fujian style and these are better suited for Fujian or Taiwanese fried rice vermicelli noodles.

Vietnamese rice noodles are more suitable for soup noodles.

Jiangxi rice noodles are quite thick and are also better suited for soup noodles.

I will show you how to process the Jiang Men and Dong Guan types but get the Jiang Men style for best results.

A) For Jiang Men Noodles:

• Bring a pot of water to a boil, add dry noodles to the pot, turn off heat, set timer for 1 minute
  
• Press the noodles down into the water and loosen them up with chopsticks or tongs
• Once timer goes off, strain the noodles in a colander. Do not rinse with cold water
  
• Place the colander in an airy, cool place and cover with a clean, dry cloth
  
• Let it sit for 30 minutes and then toss to loosen
• Set aside This process will give you better results because it requires less time in the hot water so the noodles will not likely break apart.

B) For Dong Guan Noodles:

• In a large mixing bowl, place the dry noodles in the bowl and add boiling water
  
• Wait for 4 minutes
• Use chopsticks or tongs to help loosen the starches to release the noodles
• Keep loosening the noodles until all the noodles have separated. This should take approx. 7-8 minutes
  
• Strain in a colander and let it air-dry for an hour
• Set aside

Instructions for frying the noodles:

• If you were not able to purchase the mung bean sprouts with the heads and tails removed, then you’ll need to remove them the 150g refers to the weight of mung bean sprouts with heads and tails already removed
  
• Clean and slice onion, green pepper, red pepper into thin strips
• Cut the Chinese chives and green onions into 10 cm pieces. Put the white parts of the green onions with the sliced onions as they need to be cooked longer
  
• Cut the Char siu into thin strips
• Beat 3 eggs in a bowl and set aside
• Wash and devein the shrimp, dry and add 1 tsp of dark soy sauce to it, mix well and set aside The dark soy will help you achieve the “wok hei” taste
• Heat your wok to high heat
• Add 1 tbsp of oil to the wok
• Add the prepared rice noodles and toss them in the wok for approx. 1 minute. Remove the noodles and set aside the purpose of this step is to toast the noodles and loosen them
  
• Add 2 tbsp of oil to the wok and reduce heat to medium high
• Add shrimp to the wok and stir fry for 10-20 seconds until they curl up and turn colours. Remove from heat and set aside. Leave the oil in the wok
  
• Turn heat up to high. Wait 30 seconds
• Add sliced onions, green peppers, red peppers and chilies. Stir-fry until aromatic
  
• Add sliced Char siu. Stir-fry for 20 seconds
  
• Make a well in the middle of the wok or push everything to one side and add beansprouts. Stir fry the beansprouts by itself for around 20 seconds and then mix it with the other ingredients
  
• Add 1 tbsp cooking wine to the edge of the wok, add ½ tsp salt and stir-fry for 10 seconds
• Make a well in the middle of the wok. Add the eggs in the well. Let it sit for 10 seconds. Then stir-fry everything together Making a well in the middle will help to gather all the oil in the middle and concentrate the heat there. This will make the egg more aromatic
  
• Add shrimp
• Make a well again and add 2 tbsp curry, 1 tsp turmeric and 2 tbsp light soy sauce into the well In Cantonese cooking, all sauces should be added on the wok and not on the food to enhance the flavours of the sauce. Adding to the “wok hei”
  
• Add the rice noodles and stir fry with a spatula and chopsticks for best results. Ensure that all the ingredients are mixed well together. Stir-fry for a minute Be sure not to over-cook as the char siu may become dry
  
• Add Chinese chives, green onions and turn off heat
  
• Mix well and serve