Singapore Noodles

1. Soy - I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.

2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.

3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!

4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action.Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

I know it doesn't sound like much noodles but it expands, almost doubles in weight.

5. Char Siu - If you don't have store bought or homemade Char Siu substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For aquick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.

7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.

8. Nutrition per serving.

Originally published April 2015, updated June 2018 with new photos, video added and rewritten post. No changes to recipe - it's great as it is!