Equipment
* optional
Ingredients
Noodles and Protein
- 200 g dried rice vermicelli noodles, dry
- 3 large eggs, beaten
Vegetables and Aromatics
- 100 g scallions, cut into 5cm pieces
- 1 red bell pepper, julienned
- 100 g carrots, julienned
- 3 garlic, minced
- 15 g fresh ginger, minced
Sauce and Seasonings
- 45 ml neutral cooking oil
- 15 g mild yellow curry powder
- 3 g turmeric powder
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 10 ml toasted sesame oil
- 5 g granulated sugar
- 2 g ground white pepper
- 45 ml water, room temperature
Nutrition (per serving)
Method
Place the rice vermicelli in a large heatproof bowl and pour 100°C/212°F boiling water over them to submerge completely. Let stand undisturbed for exactly 3 minutes until the noodles are pliable but still retain a firm bite.
Drain the noodles thoroughly and rinse them immediately under cold running water to stop the cooking process and wash away excess surface starch. Set aside to dry slightly.
In a small mixing bowl, combine the light soy sauce, dark soy sauce, toasted sesame oil, granulated sugar, ground white pepper, and 45ml of room temperature water. Whisk briskly until the sugar is fully dissolved.
Heat 15ml of neutral oil in a large wok over medium-high heat. Pour in the beaten eggs and scramble them rapidly for 45 seconds until they are softly set. Remove the eggs from the wok and set aside on a plate.
Wipe the wok clean if necessary, increase to high heat, and add another 15ml of neutral oil. Add the scallion pieces in a single layer and leave them completely undisturbed for 30 seconds to develop a sweet, smoky char.
Remove half of the beautifully charred scallions to reserve for garnish. To the remaining scallions in the wok, add the final 15ml of neutral oil, minced garlic, minced ginger, julienned red bell pepper, and julienned carrots. Stir-fry rapidly for 2 minutes.
Sprinkle the mild curry powder and turmeric evenly over the vegetables in the wok. Toss continuously for 30 seconds to toast the raw edges off the spices.
Add the drained rice vermicelli, cooked scrambled eggs, and the prepared soy sauce mixture to the wok. Using tongs, lift and vigorously toss all the ingredients together for 3 minutes until the noodles are uniformly golden yellow, heated through, and the sauce is fully absorbed.
Transfer the hot, steaming noodles to a large serving platter and garnish with the reserved charred scallions. Serve immediately.
Chef's Notes
- Rice vermicelli acts like a sponge. Achieving the perfect texture requires them to be slightly undercooked when they exit the soaking bowl, as they will finish cooking by absorbing the sauce in the wok.
- Using a high-quality Madras curry powder provides the authentic, slightly sweet, and earthy flavor profile expected of this dish. The extra pinch of turmeric is a common restaurant trick to enhance the signature bright yellow hue without making the curry flavor overwhelming.
- Ensure your wok is smoking hot when adding the scallions. You want to achieve a sweet, smoky blister rapidly without cooking the scallions down into mush.
- Do not skip rinsing the soaked noodles with cold water. Rinsing removes the surface starch that acts like glue, ensuring your final dish has distinct, separate strands.
Storage
Refrigerator: 3 days — Store in an airtight container. Noodles may absorb moisture and soften over time.
Reheating: Microwave with a splash of water, or pan-fry quickly over medium-high heat to revive the texture.
