Madras paste gives this dish a kick and all the meats make this Singapore vermicelli extra special
Time: Prep 15 mins / Cooking 5 mins
Boil a pan of water. Boil chicken for 4 minutes.
Take the breasts out and place into a bowl of cold water to stop it from cooking further. After 5 minutes, cut chicken into small strips.
Slice roast pork. Wash and drain beansprouts.
Beat the egg. Slice spring onion into 1 inch slices.
Heat 2 tablespoons oil in wok on high heat.
Add the egg into the wok and fry for 20 seconds, swirling it around in the wok. Add in shrimps, chicken and roast pork and fry for 1 minute.
Add the beansprouts and spring onions and fry for 30 seconds.
Next add in the vermicelli noodles and 1 tsp madras paste and fry for 1 minute. Move the noodles around to really mix in the madras paste. Add extra oil if it is starting to stick to the wok.
Add in soy sauce, salt to taste and stir fry for 2 minutes. Serve.