Singapore Noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.Even though you would think it would a be a dish created in the town in which is named after it actually was Chinese-American creation.
This dish looks more complicated than it is. It consist of Rice vermicellia dried noodles, egg, meat and a handful of different types of vegetables. All of this can be personalized for you taste and YES, you can even make this at home!
Don’t believe me? Check out this simple recipe:
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
Course: Noodles, Stir Fry, Street Food
Cuisine: Asian, Chinese, Hong Kong, Singapore
Calories: 555 kcal
2 tbsp soy sauce (Note 1)
2 tbsp Chinese cooking wine (Note 2)
2 1/2 tsp curry powder (hot or ordinary, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (black also ok)
100g / 3 oz dried rice vermicelli noodles (Note 4)
2 tbsp peanut oil , separated
8-10 medium raw shrimp / prawns , shelled and deveined
2 eggs , beaten
1/2 medium onion , thinly sliced (yellow, brown or white)
4 garlic cloves , minced
1 tsp ginger , freshly grated
1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
1 cup red capsicum / bell pepper
2 tsp thinly sliced hot green pepper (adjust to taste, optional)
Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
1. I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.
2. Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.
3. Any generic curry powder is fine here. I use Keens or Clives of India, both general curry powders sold at supermarkets. I use hot because I like the spice!
4. 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. 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 a quick 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.
8. Nutrition per serving.
But if you don’t like to cook just come into Windchimes and order it!