Singapore Fried Vermicelli Set
40 minutes
1 complete set of Singapore Fried Vermicelli
Singapore Fried Vermicelli is a popular and flavorful stir-fried noodle dish in Singaporean cuisine. The dish is well-known for its vibrant combination of textures and flavors, it often mixes with vegetables, eggs and meat or seafood.
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- Singapore Fried Vermicelli
- Red Spinach and Fucuk Soup
- Dairy Product
150 ml Dairy Product - Fruit
60 g Yellow watermelon
Nutrition Value in 1 Serving
Calories
555.6 kcal
Carbohydrate
69.9 g
Fat
13.8 g
Protein
38.0 g
- Singapore Fried Vermicelli
- Red Spinach and Fucuk Soup
- Dairy Product
150 ml Dairy Product - Fruit
60 g Yellow watermelon
Nutrition Value in 1 Serving
Calories
673.0 kcal
Carbohydrate
78.6 g
Fat
15.7 g
Protein
54.3 g
- Singapore Fried Vermicelli
- Red Spinach and Fucuk Soup
- Dairy Product
150 ml Dairy Product - Fruit
60 g Yellow watermelon
Nutrition Value in 1 Serving
Calories
853.5 kcal
Carbohydrate
88.2 g
Fat
23.4 g
Protein
72.6 g
Singapore Fried Vermicelli
| 40 g | Rice vermicelli, soaked until soft and drained |
| 1/2 tbsp | Cooking oil |
| 5 pcs | Prawn, skin peeled and cleaned |
| 30 g | Chicken meat, cut into cubes |
| 1/2 pc | Fish cake, sliced |
| 20 g | Carrot, julienned |
| 20 g | Cabbage, sliced |
| 5 g | Spring onion, cut into 3 cm |
| 1 no | Egg |
| 1/4 cup | Water |
| 1 tbsp | Seri-Aji® Yong Chow Fried Rice 26g |
- Heat cooking oil, stir fry prawn, chicken meat and fish cake. Fry until cooked.
- Add carrot, cabbage and spring onion, stir for a while.
- Push all the ingredients aside in the wok, add the eggs and stir until cooked.
- Add rice vermicelli, water and sprinkle Seri-Aji®, mix well.
- Fry until fully cooked. Ready to be served.
Red Spinach and Fucuk Soup
| 250 ml | Water |
| 1½ tsp | TUMIX® Anchovy Essence Seasoning |
| 4 pcs | Dry anchovies |
| 10 g | Garlic, minced |
| 5 g | Fucuk (dried tofu), soak in water |
| 20 g | Red spinach, cut 1 inch |
| Some | Sliced carrots, garnish |
| Some | Fried onion, garnish |
| Some | Spring onions, garnish |
- Boil water, TUMIX®, anchovies, garlic and fucuk
- Add the spinach, let it be until the spinach is soft
- Garnish the dish with carrot, fried onion and spring onion.
Singapore Fried Vermicelli
| 50 g | Rice vermicelli, soaked until soft and drained |
| 1/2 tbsp | Cooking oil |
| 5 pcs | Prawn, skin peeled and cleaned |
| 50 g | Chicken meat, cut into cubes |
| 1/2 pc | Fish cake, sliced |
| 20 g | Carrot, julienned |
| 20 g | Cabbage, sliced |
| 5 g | Spring onion, cut into 3 cm |
| 1 no | Egg |
| 1/4 cup | Water |
| 1 tbsp | Seri-Aji® Yong Chow Fried Rice 26g |
- Heat cooking oil, stir fry prawn, chicken meat and fish cake. Fry until cooked.
- Add carrot, cabbage and spring onion, stir for a while.
- Push all the ingredients aside in the wok, add the eggs and stir until cooked.
- Add rice vermicelli, water and sprinkle Seri-Aji®, mix well.
- Fry until fully cooked. Ready to be served.
Red Spinach and Fucuk Soup
| 250 ml | Water |
| 1½ tsp | TUMIX® Anchovy Essence Seasoning |
| 4 pcs | Dry anchovies |
| 10 g | Garlic, minced |
| 5 g | Fucuk (dried tofu), soak in water |
| 20 g | Red spinach, cut 1 inch |
| Some | Sliced carrots, garnish |
| Some | Fried onion, garnish |
| Some | Spring onions, garnish |
- Boil water, TUMIX®, anchovies, garlic and fucuk
- Add the spinach, let it be until the spinach is soft
- Garnish the dish with carrot, fried onion and spring onion.
Singapore Fried Vermicelli
| 60 g | Rice vermicelli, soaked until soft and drained |
| 1/2 tbsp | Cooking oil |
| 8 pcs | Prawn, skin peeled and cleaned |
| 100 g | Chicken meat, cut into cubes |
| 1/2 pc | Fish cake, sliced |
| 20 g | Carrot, julienned |
| 20 g | Cabbage, sliced |
| 5 g | Spring onion, cut into 3 cm |
| 1 no | Egg |
| 1/4 cup | Water |
| 1 tbsp | Seri-Aji® Yong Chow Fried Rice 26g |
- Heat cooking oil, stir fry prawn, chicken meat and fish cake. Fry until cooked.
- Add carrot, cabbage and spring onion, stir for a while.
- Push all the ingredients aside in the wok, add the eggs and stir until cooked.
- Add rice vermicelli, water and sprinkle Seri-Aji®, mix well.
- Fry until fully cooked. Ready to be served.
Red Spinach and Fucuk Soup
| 250 ml | Water |
| 1½ tsp | TUMIX® Anchovy Essence Seasoning |
| 4 pcs | Dry anchovies |
| 10 g | Garlic, minced |
| 5 g | Fucuk (dried tofu), soak in water |
| 20 g | Red spinach, cut 1 inch |
| Some | Sliced carrots, garnish |
| Some | Fried onion, garnish |
| Some | Spring onions, garnish |
- Boil water, TUMIX®, anchovies, garlic and fucuk
- Add the spinach, let it be until the spinach is soft
- Garnish the dish with carrot, fried onion and spring onion.
Seri-Aji® Chicken Flavour Fried Rice Recipes
TUMIX® Chicken Stock Recipes
