Equipment
Ingredients
Noodles and Egg
- 200 g rice vermicelli noodles, dry
- 3 large eggs, whole
- 5 ml toasted sesame oil
Vegetables and Aromatics
- 45 ml neutral oil
- 8 scallions, cut into 5cm lengths
- 3 garlic, minced
- 10 g ginger, julienned
- 150 g red bell pepper, julienned
- 100 g snow peas, trimmed and julienned
Curry Sauce
- 15 g madras curry powder
- 3 g ground turmeric
- 30 ml light soy sauce
- 15 ml shaoxing wine
- 5 g white sugar
- 1 g ground white pepper
- 45 ml water
Nutrition (per serving)
Method
Place rice vermicelli in a large mixing bowl and cover completely with warm water (40°C/104°F). Let soak until pliable but still slightly firm to the bite.
Drain the noodles thoroughly in a colander. Use kitchen shears to cut the noodle mass in half, which prevents clumping and makes stir-frying much easier.
In a small bowl, whisk the eggs with the toasted sesame oil and a small pinch of salt until completely smooth and homogenous.
In another small mixing bowl, combine the madras curry powder, ground turmeric, light soy sauce, shaoxing wine, white sugar, ground white pepper, and water. Stir until the sugar is fully dissolved.
Heat 15ml of neutral oil in a wok over medium-high heat. Pour in the beaten eggs and scramble until they are fully set and reach a safe internal temperature of 74°C/165°F. Transfer the cooked eggs to a cutting board.
Slice the cooked scrambled eggs into thin, even ribbons and set them aside for the final assembly.
Wipe the wok clean and return to high heat. Add another 15ml of neutral oil until it begins to smoke slightly. Add the scallions, spread them into a single layer, and cook completely undisturbed until deeply charred and sweet.
Add the final 15ml of neutral oil along with the minced garlic, julienned ginger, red bell pepper, and snow peas to the wok with the scallions. Toss continuously over high heat.
Add the drained rice vermicelli noodles directly into the wok on top of the cooked vegetables.
Pour the prepared curry sauce evenly over the noodles. Using tongs, lift and toss the noodles vigorously from the bottom of the wok until the liquid is entirely absorbed and the noodles take on a uniform golden color.
Return the sliced egg ribbons to the wok. Gently fold the mixture a few times just to distribute the egg and ensure everything is piping hot.
Transfer the noodles immediately to a large serving platter and serve hot.
Chef's Notes
- Rice vermicelli brands vary wildly in thickness and starch content. Always err on the side of under-soaking, as the noodles will absorb additional moisture and finish cooking when tossed with the curry sauce in the wok.
- To achieve the signature sweet char on the scallions, you must conquer the urge to stir them constantly. Letting them sit undisturbed in hot oil triggers caramelization, adding critical savory depth to this vegetarian dish.
- Pre-mixing the curry powder and turmeric with liquids serves a dual purpose: it prevents the dry spices from clumping in the dry noodle tangle and stops them from scorching against the hot wok steel.
- Using tongs instead of a standard wok spatula is the secret to keeping long noodles intact. A lifting and separating motion prevents the noodles from being crushed against the pan bottom.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent noodles from drying out.
Reheating: Stir-fry in a hot pan with a splash of water to revive the noodle texture, or microwave in 30-second intervals until hot.
