Curry Flavored Beehoon/Rice Vermicelli Stir-Fry 咖哩炒米粉

Mister approved. In fact, he was asking for more even weeks after.

Curry flavored beehoon/rice vermicelli stir-fry 咖哩炒米粉 - 

Ingredients (about 3 to 4 portions)?

• 200 grams beehoon/rice vermicelli
• 500 grams thick-cut fatty pork slices
• 300 grams shrimps 
• 2 eggs
• 1 small green bell pepper
• 1 small yellow bell pepper
• 1 small red bell pepper
• 1 small purple onion
• 2 garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice cooking wine
• 2 teaspoons fish sauce
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon sugar
• Some salt
• Some preferred light-tasting cooking oil (olive oil is fine too)

How?

Usually you'll get the beehoon/rice vermicelli in dried form. I'm using 100% rice-made beehoon so it's quite fragile. Be sure to only use the room temperature/chill water to soak the beehoon, not hot water. 100% rice beehoon will break easily if you soak it in hot water.

Soak the beehoon till it spreads apart. It shouldn't take long. On top of that, we're going to stir-fry it soon after so the beehoon doesn't need to be in the water for long. Just wait till beehoon spreads out, doesn't need to be fully softened. Once ready, drain and set aside.

Cut the pork to bite size pieces. Peel and devein the shrimps. Remove the pits and stems for all the bell peppers then slice to strips. Peel and chop the garlic cloves. Peel and slice the onion.

Marinate the pork with 1 tablespoon of soy sauce and 1/2 teaspoon of sugar. Give it a quick massage then set aside.

Marinate the shrimps with 1 tablespoon of Chinese rice cooking wine. Also give it a quick massage and set aside. 

Beat the eggs with 1/8 teaspoon of salt and set aside.

Prepare a wok, drizzle just 1 tablespoon of oil and switch to medium heat. Pour in beaten egg and make scrambled eggs. Break the eggs to smaller pieces during the process. Scoop out for later use.

Wipe the wok clean then drizzle 1 more tablespoon of oil, medium heat also. Once the oil warms up, add in the pork and cook till almost slightly browned. Add in the shrimp and stir-fry till almost cooked-through. Scoop them out for later use.

Wipe the wok clean again and drizzle 1 tablespoon of oil. Use medium heat and transfer the onion slices over. Cook till the onion turns slightly golden brown on the edges. Add in all the bell pepper strips together with 1/4 teaspoon of salt. Stir-fry for about a minute then scoop out for later use.

Wipe the wok clean. This time, drizzle enough oil to evenly coat the bottom of the wok. Use medium heat and add in the garlics. Cook till aromatic but not burnt. Add 1 tablespoon of curry powder and 1 teaspoon of turmeric powder. Give it a quick stir-fry.

Add in drained beehoon and try to mix together with the spices. It might be hard to even the spices out but it'll get better once we add back other ingredients.

Add the cooked veggies, pork, shrimps, and eggs to the wok and give it a few mixes.

Season with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of fish sauce. Cook till evenly mixed with the beehoon. Taste and adjust the seasonings if needed.

Plate and serve. I'd like to enjoy mine with additional Sriracha sauce. Mister likes to eat it straight since the curry powder can be a bit of spicy for him already.

He really love this dish, I can totally tell by the speed Mister munched down the entire bowl of beehoon. I guess there will be more beehoon recipes in the future solely for him. Food makes him happy too.

Extended reading:

• Simple but indulgent - chili garlic noodles for one 
• Taiwanese curry and beef stir-fry noodles 咖哩牛肉炒麵
• Pidan/century egg noodles for one 皮蛋拌麵