hi sheere, only the curry flavoured oil is used to stir fry the vermicelli; the style of curry probably suits britons only and is commonly known as Chinatown curry, in fact many chinese restaurants in scotland or rural parts of england would keep 2 sets of food menu, one for britons and one authentic chinese menu for the occasional chinese customers, “Chinatown food” is not authentic chinese food, ironically some restaurants in HK (the likes of ho lee fook, mott 32 etc) that serve chinatown food are doing extremely well, their customers are of course 90% Caucasians or non-chinese, and their curries taste nothing like any of the curry dishes in singapore or malaysia, they are somewhat like japanese curry, in fact the original recipe could have been invented by cooks who worked in hong kong char chan tengs during british colonial days, many of them have migrated to the UK and other parts of europe during the 80s and 90s, that is why all food menus in chinese takeaways throughout europe look identical selling the same curry dishes or chop suey or sweet and sour crap or fried rice etc

Hi Chris, was it only oil or was the paste also added to the vermicelli? I’m also wondering what style is the curry. Did the taste remind you of any curry dishes in Singapore?