🍽️ How to Make Singapore Rice Vermicelli (Xingzhou Mixian)

🧆 Ingredients

• 150g rice vermicelli
• 80g shrimp (peeled) or pork strips
• 1/2 bell pepper (sliced)
• 1/2 onion (sliced)
• 1 egg (beaten)
• 1 tablespoon curry powder
• 2 cloves garlic (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Soak the Vermicelli: Place the rice vermicelli in a large bowl and cover with warm water (not boiling). Let soak for 10–15 minutes until the noodles are pliable but not mushy. Test by pinching a noodle; it should bend easily but still have a slight bite. Drain thoroughly and set aside.

2. Prepare the Ingredients:

   • Shrimp: If using shrimp, peel and devein them. Rinse under cold water and pat dry.
   • Pork: If using pork, slice into thin strips against the grain for tenderness.
   • Vegetables: Wash the bell pepper and onion. Slice thinly for quick, even cooking.
   • Egg: Beat the egg in a small bowl until the yolk and white are fully combined.
   • Aromatics: Mince the garlic and chop the green onions.
   • General: Prepare all ingredients before cooking, as stir-frying is fast-paced.

3. Scramble the Egg: Heat half the oil in a large wok or skillet over medium-high heat. Pour in the beaten egg and let it set for a few seconds, then gently scramble until just cooked. Remove the egg and set aside to avoid overcooking.

4. Sauté Aromatics and Vegetables: Add the remaining oil to the wok. Add minced garlic and sauté until fragrant (about 10 seconds). Add sliced onion and bell pepper. Stir-fry for 1–2 minutes until slightly softened but still crisp.

5. Cook the Protein: Add shrimp or pork strips to the wok. Stir-fry quickly, spreading them out for even cooking.

   • Shrimp: Cook until they turn pink and opaque (about 1–2 minutes).
   • Pork: Cook until no longer pink and just cooked through (about 2–3 minutes).

   Remove excess moisture if needed to avoid steaming.

6. Combine and Season: Add the drained vermicelli to the wok. Sprinkle curry powder evenly over the noodles. Add soy sauce, Shaoxing wine, and salt. Toss everything together using tongs or chopsticks, lifting and turning to coat the noodles evenly. Stir-fry for 2–3 minutes until the noodles are hot and well mixed.

   • If noodles clump, add a splash of water or stock to loosen.

7. Finish and Serve: Return the scrambled egg to the wok, breaking it into pieces. Add chopped green onions. Toss everything together for another 30 seconds. Taste and adjust seasoning if needed. Serve immediately while hot for the best texture and flavor.

Key Points:

• Do not over-soak the vermicelli; they should be soft but not mushy.
• Prepare all ingredients before starting to cook.
• Stir-fry over high heat for best results.
• Avoid overcrowding the wok to ensure even cooking.

💡 Tips

• Use curry powder for signature flavor.
• Do not over-soak vermicelli to avoid mushiness.
• Add more vegetables for color and nutrition.
• Serve immediately for best texture.