關於 egg fried vermicelli noodles ，我們在網路上蒐集到這些相關的討論、資訊與評價

Xian Wei Restaurant 鲜味海鲜煮炒 is one of the latest spots to get a decent Chu Char meal in the neighborhood of Jelutong, the restaurant can be found at one of the single storey bungalows along Terengganu Road (previously occupied as XOX Mobile). The restaurant is fully air-conditioned and has ample of free parking spaces right outside. Like most Chu Char places, the menu comprises a lot of local delights and the usual Chu Char fare. Reasonable price points but the quality has been quite consistent (from all the dishes we had)... just that the serving time may be a little slow, especially on busy weekends. Tables are a little limited so if you are coming in a big group, it is always wise to call and book in advance.

Signature Indonesian Curry Prawns with Buns (Rm 58/ large)
Thai-styled Steamed Clams (Rm 30/ large)
Sizzling Chicken Cutlet (Rm 26/ large)
Stir Fried Cabbage (Rm 18/ large)
Stir Fried Qing Long Vege with Sprouts (Rm 23/ large)
Signature Tofu (Rm 12/ small)
Steamed Egg (Rm 16/ large)
Stir Fried Vermicelli Noodles (Rm 12/ serves 2)
Address: 112, Jalan Terengganu, 10460, Georgetown, Penang.
Business Hours: 12 pm to 3 pm, 5 pm to 10 pm. Closed on Mondays.
Contact Number: 6012- 436 4436

More food reviews can be found on Ken Hunts Food!

【愛文生飯店 大牌檔 Oi Man Sang, since 1956, Hong Kong】椒鹽魷魚拼九肚魚 ( 黃金鹹蛋黃漿粉 ) Combo for $168.. Their other Signature Dish here out of a few, but this recipe is 'Proprietary' & only available here, their Salt & Pepper Fried Squid paired with Bombay Duck Fish, tails & fins, soft bones intact. It's Special in that apart from the slight spiciness coating, the Batter itself is also coated with Salted Egg Yolk 黃金漿粉 😛😶 In the modern epoch when you are hard pressed to find a really good Salt & Pepper Calamari dish, this one really stands out in Hong Kong & is probably the dish worth going across Harbour for.. Albeit I have had even better recipes in the past 🤔
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菜遠牛肉炒米粉 Stir Fried Vegetables & Beef on Crispy Rice Vermicelli noodles, is not as known but its also made well here, it is probably a rival dish for 聚興家's version - especially if some ppl find the latter to be too Crispy or almost deep fried during supper times to be comfortable..
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Day 5 - Food Tripping In Hanoi Vietnam 🇻🇳🇻🇳🇻🇳
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Eating Non-Stop for Dinner yesterday. 2nd Dinner was at MIEN LUOB DONG THINH to check out the Deep Fried Eel with Vermicelli. 🥰🥰🥰.
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Another famous eats in city of Hanoi, you can choose your choice in soup or fried version of Vermicelli noodles served with the crispy eels. 👍👍👍
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We had the Pan Fried Vermicelli noodles or Mien Xao ( 60,000 VDN) featuring a gorgeous plate of fried Vermicelli heavily coated with egg full of Wok Hei. 😋😋😋
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Served with crispy & flavourful eels together with taugeh, basil & cucumber slices. 🥰🥰🥰
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#MommyDaughterTrip
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In this video, we whipped up the Ultimate Singaporean Breakfast in Neo’s Kitchen. Since so many of you have requested an Economic Bee Hoon video, I decided to make it a challenge but with a twist. A traditional plate would consist of Bee Hoon/Egg Noodles with a bunch of sides like luncheon meat, eggs and stir-fried vegetables, with a healthy dollop of sambal. However, I came across OmniMeat, a plant-based alternative to your common meats, that offered OmniMeat Luncheon, an imitation luncheon meat. They also offered OmniMeat Strip, which is their equivalent to the sliced cuts of meat commonly used in stir-fries. There is a lucky draw for FairPrice gift vouchers, details are below!

For my challenge, I piled on at least 4 portions each of Bee Hoon and Fried Egg Noodles, together with 9 eggs and 3 packets worth of OmniMeat Luncheon onto my giant plate. My mum helped to cook the egg noodles and also stir-fried the OmniMeat Strip with some vegetables, which I added onto the platter. To round it off, I added a healthy serving of sambal.

The luncheon meat had an almost identical texture and colour to real luncheon meat and it would be difficult to tell the difference at a glance. Flavour-wise, it did taste different but not in a bad way. Luncheon meat normally tastes very salty and processed while OmniMeat Luncheon tasted “cleaner” and felt more like it was comprised of actual ground meat. The OmniMeat strips were pleasant and chewy but it was apparent that it was not meat in the flavour. However, it was far superior to most mock meats I have tried with a palatable taste and rich smoky flavour.

This was a straightforward challenge featuring one of Singapore’s most popular breakfast dishes, Economic Bee Hoon. Jazzed up with plant-based meat, an ever-growing trend that is supposed to be better for the environment, this challenge was healthier than most. OmniMeat Luncheon is certainly far healthier than any canned luncheon meat and would be a great addition to your kitchen. Do note that it requires cooking. If you are hosting for Chinese New Year, OmniMeat would be a great option to have in your spread, especially for vegetarian friends and family. OmniMeat also has a range of other Asian-inspired plant-based alternatives that would not be out of place at a Chinese New Year party. OmniMeat can be found at FairPrice and high-end grocery chains island-wide.

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⬇️⬇️English recipe follows ⬇️⬇️
星洲炒米

材料：
炒米粉1個
急凍蝦仁12隻
叉燒150克
雞蛋2隻
銀芽30克
三色椒少許
乾蔥頭2個
蔥少許

處理：
1. 急凍蝦仁，清水解凍。
2. 三色椒，去籽，清水洗乾淨，切條。
3. 乾蔥頭，去皮，洗乾淨，切碎，代替洋蔥。
4. 叉燒，切幼條。
5. 蔥，切段。
6. 蝦仁，解凍後，清水沖洗乾淨，廚紙索乾。
7. 蝦仁，用大地魚粉半茶匙調味，撈勻。
8. 預備咖哩醬汁：
a. 清水100毫升
b. 咖哩醬1茶匙，攪勻。
c. 糖1湯匙，攪勻。

烹調：
1. 大火在鑊中煲滾1鑊水。
2. 加入鹽半茶匙。
3. 放米粉煮1分鐘，至軟身，擎乾水，夾起放碗中，加入咖哩醬汁，撈勻，冚蓋，焗2分鐘。
4. 大火在鑊中燒熱油2湯匙。
5. 打勻雞蛋，倒入鑊中，煎成蛋餅，撥向鑊邊。
6. 放乾蔥頭、三色椒及叉燒落鑊。
7. 在鑊中切碎雞蛋，炒勻，撥向鑊邊。
8. 放蝦仁在鑊中心煎透。如油不夠，可加入少量，炒勻。
9. 夾起米粉，放鑊中，加入少許咖哩醬汁，炒勻。
10. 咖哩醬汁要逐少、逐少加入，才不會令米炒
粉過分軟身。
11. 在鑊邊加入生抽1湯匙，有焦香的味道。
12. 加入銀芽及蔥段。
13. 加入少量鑊尾油，炒勻。
14. 上碟，可享用。

Singaporean fried rice noodles

Ingredients:
Fried rice vermicelli 1 No.
Frozen shrimps 12 Nos.
Char siu 150g
Eggs 2 Nos.
Bean sprouts 30g
Tri~colour bell peppers little
Shallots 2 Nos.
Green onion little

Preparation:
1. Frozen shrimps, defrost with tap water.
2. The bell peppers, remove seeds. Rinse and slice.
3. Shallots, get them peeled. Rinse and chop.
4. Char siu, thinly slice.
5. Green onion, cut in lengths.
6. Shrimps, rinse after defrost. Dry with kitchen towel.
7. Shrimps, season with dried flounder powder 0.5 tsp, mix well.
8. Prepare curry sauce:
a. Water 100ml
b. Curry paste 1 tsp, mix well.
c. Sugar 1 tbsp, mix well.

Steps:
1. Heat up a wok of water at high flame.
2. Put 0.5 tsp salt in water.
3. Put rice vermicelli, cook for a minute until it turns soft. Hang dry, put it in a bowl. Mix with the curry sauce well. Cover it up for 2 minutes.
4. Heat up oil 2 tbsp at high flame in wok.
5. Beat 2 eggs well. Pour into the wok, make it as a pancake. Put it to side of wok.
6. Put shallots, bell peppers and char siu in wok.
7. Cut the egg pancake in small pieces. Fry well. Put it to side of wok.
8. Put shrimps in the middle of wok. If oil is not enough, just add a little. Fry well.
9. Pick up rice vermicelli, put in wok, add little curry sauce. Fry well.
10. Curry sauce, put into wok, little by little, this will not make the vermicelli to be too soft.
11. Put light soya sauce 1 tbsp alongside the wok to enhance the taste.
12. Put bean sprouts and green onion.
13. Add little oil, fry well.
14. Put on plate. Serve.

炒米粉 小秘訣 大重點https://youtu.be/qw-f51817xU

??粉麵飯?(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp

雲吞 咁容易做
https://youtu.be/_RvuDa60PBY

辣菜脯 無敵好食
https://youtu.be/MOWMbNwAJZY

酸蘿蔔 特快製造https://youtu.be/7qQgHrPOJkU

子薑/酸薑 屋企做到
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Singapore Noodles?A Non-Singaporean Classic HK Dish??Exotic Flavor?

タマリンドペーストはカルディとかで売っています

【材料】
合わせ調味料(3人分くらい)
・タマリンドペースト(梅干しやマンゴーチャツネで代用可)　30g
・醤油　20g
・オイスターソース　10g
・ココナッツシュガー(黒糖・きび砂糖・普通の砂糖でも)　20g

1人分
・油　大さじ1.5
・にんにく　1かけ
・玉ねぎ　1/4個
・厚揚げ　1/4個
・たくあん　スライス2枚
・エビ(むきえびでも)　5匹くらい
・卵　1個
・もやし　ひとつかみ
・米麺(ビーフン)　60g
・ニラ　2～3本

・桜えび　ひとつかみ
・ピーナッツ　ひとつかみ
・ライム(お好み)　1/6個


【準備】
・エビの殻を剥いて背わたを取り、片栗粉・水でもんで汚れを取る(むきえびでも汚れを取るとグッド)
・にんにく、玉ねぎをスライスする
・厚揚げを食べやすい大きさにカットする
・たくあんを5～7mm角にカットする
・ニラを4cmくらいの長さにカットする
・ピーナッツを細かく刻む
・面倒でなければ桜えびを乾煎りする


【作り方】
1. 【米麺準備】米麺をぬるま湯で戻しておく(商品説明準拠、熱湯ではなくぬるま湯で戻す)
2. 【合わせ調味料】フライパンにタマリンドペースト30g・醤油20g・オイスターソース10g・ココナッツシュガー20gを混ぜ合わせる
3.　中火にかけて、ヘラで底をなぞったときに跡が出来るくらいまで煮詰めて、容器等に移しておく
4. 【パッタイ】フライパンに油大さじ1.5を熱し、にんにく・玉ねぎ・厚揚げを炒める
5.　玉ねぎが透き通ってきたらたくあんを加えてさっと炒め、エビも入れ両面色が変わるまで炒める
6.　具材を寄せてフライパンの端をあけ、卵1個を入れてほぐしながら火を通す
7.　もやしひとつかみ・戻した米麺を入れてさっと混ぜたら合わせ調味料を1人分(↑なら1/3)入れ、混ぜながら馴染ませる
8.　水でかたさを調整し、ニラを加えてさっと火を通したらお皿に盛る
9.　ピーナッツ・桜えびをトッピングし、ライムを添えて出来上がり


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#パッタイ


↓using translation software.

[Materials]
Seasonings (About 3 servings)
・Tamarind paste (It can be substituted with umeboshi or mango chutney.) 30 g
・Soy sauce 20 g
・Oyster sauce 10 g
・Coconut sugar (You can also use brown sugar, cane sugar, or regular sugar.) 20 g

1 serving
・1.5 tbsp oil
・1 clove of garlic
・1/4 onion
・1/4 piece of deep-fried tofu
・2 slices of yellow pickled radish
・Shrimp (You can also use peeled shrimp.): about 5
・1 egg
・a pinch of bean sprouts
・Rice noodles (Rice vermicelli) 60 g
・2 ~ 3 Chinese chives

・Other yakitori and kushiyaki
・handful of peanuts
・Lime (To taste) 1/6


[Preparation]
・Peel and devein the shrimp and rub with katakuriko and water to remove the dirt (It is good to remove the dirt even with peeled shrimp.).
・Slice the garlic and onion.
・Cut the thick deep fried tofu to a size that is easy to eat.
・Cut the yellow pickled radish into 5 ~ 7 mm cubes.
・Cut the chive to a length of around 4cm.
・mince peanuts
・If it is not too much trouble, dry roast the sakura shrimp.


[How to make]
1.[Prepare the rice noodles.] Rehydrate the rice noodles with lukewarm water (According to the product description, return it in lukewarm water instead of hot water.).
2.[Combined seasoning] Mix 30 g of tamarind paste, 20 g of soy sauce, 10 g of oyster sauce and 20 g of coconut sugar in a pan.
3.Simmer it over medium-heat until it forms a mark when you trace the bottom with a spatula then move it to a container, etc.
4.[Pad Thai] Heat 1.5 tablespoons of oil in a pan and stir-fry the garlic, onion and thick deep fried tofu.
5.When the onion becomes transparent, add the yellow pickled daikon and quickly stir-fry it. Add the shrimp and stir-fry it until both sides change color.
6.Move the ingredients together and open the edge of the pan. Add 1 egg and beat it as you cook it.
7.Add a handful of bean sprouts and the rehydrated rice noodles. Quickly mix it then add 1 portion of the mixed seasonings (↑ is 1/3.) and mix it as you mix it.
8.Adjust the hardness with water, add the Chinese chive and quickly cook it through then plate it.
9.Top it with peanuts and sakura shrimp, garnish it with lime and it will be complete.