Regardless of the identify, Singapore noodles usually are not from Singapore. The dish is probably Hong Kong in origin, probably Malaysian, and it has been on the menu of each Cantonese restaurant I grew up ordering from in China. We ordered it alongside dim sum on a weekend morning, and it’s nonetheless one among my favourite single plate noodle dishes as a result of the curry powder elevates the rice noodles. For an additional Cantonese noodle angle, my hen chow mein covers the wheat noodle aspect of the identical restaurant menu.
My husband first ate Singapore noodles at a Cantonese dim sum spot in our neighborhood, and it’s now the dish he requests once I ask what he desires for dinner on a Friday evening. My son is 2.5 and he eats the noodles and the egg with the shrimp and pork on the aspect.
From begin to end, this can be a recipe I could make in the identical 12 inch nonstick skillet with out dragging out a wok. I soak or boil the vermicelli a minute brief, combine the sauce, scramble the eggs, prepare dinner the aromatics and the protein collectively, add the carrot and the noodles, toss with the sauce, then end with the pepper and the cooked egg. It mainly takes me simply half-hour and makes use of just one pan, I really like that about this recipe as a result of it actually doesn’t get a lot simpler than this!
Substances
I divide the recipe into three working teams: the noodles, the sauce, and the stir-fry. Beneath, I clarify intimately the elements I exploit to make these Singapore noodles at residence.
The noodles: Skinny dried rice vermicelli is the one noodle for this dish. Erawan is a superb model for such a noodles. I desire the marginally thicker common skinny kind over the tremendous skinny angel hair model, because the meatier strand holds as much as tongs with out breaking. I prepare dinner them 1 minute lower than the package deal directs so that they end within the pan with the sauce as an alternative of going previous tender. Asian Greatest and Three Girls are the manufacturers I like.
The sauce: Shaoxing wine, mild soy sauce, oyster sauce, curry powder, sesame oil, salt, sugar, and white pepper get whisked right into a small bowl. I exploit mild soy sauce as an alternative of standard soy so the curry yellow stays vivid, and I add oyster sauce for a savory base that isn’t in each Singapore noodle recipe however is in mine.
The stir fry: Overwhelmed eggs, minced garlic and ginger, sliced onion, peeled and deveined shrimp, sliced char siu pork or seasoned floor pork, julienned carrot, and sliced anaheim or bell pepper. If I do not need selfmade char siu readily available, floor pork with a pinch of salt is my dependable swap, and rotisserie hen or diced ham works too.
Make
1. Prepare dinner the noodles: Prepare dinner or soak the rice vermicelli in boiling water based on the package deal. Drain and put aside.
2. Combine the sauce: Mix Shaoxing wine, mild soy sauce, oyster sauce, curry powder, sesame oil, salt, sugar, and white pepper in a small bowl. Stir to combine nicely and set subsequent to the range.
3. Scramble the eggs: Warmth 1/2 tablespoon of oil in a big skillet over medium excessive warmth. Add the overwhelmed eggs and scramble till simply cooked by way of. Switch to a plate.
4. Prepare dinner the aromatics: Add 1 tablespoon of oil to the identical pan with the garlic, ginger, and onion. Stir and prepare dinner for 1 minute till aromatic.
5. Sear the protein: Push the aromatics to 1 aspect of the pan. Add the remaining 1/2 tablespoon of oil to the empty aspect, then add the char siu pork and shrimp. Prepare dinner and stir for about 2 minutes till the shrimp are simply cooked by way of and the pork is calmly browned.
6. Add the carrot: Add the julienned carrot and stir every thing collectively for 1 minute till the carrot simply begins to melt.
7. Add the noodles and sauce: Add the drained vermicelli and the combined sauce to the pan. Toss with tongs till the sauce coats the noodles evenly and the noodles flip yellow all through.
8. End with egg and pepper: Return the scrambled eggs to the pan and add the sliced pepper. Toss for an additional minute till every thing is heated by way of and the pepper simply wilts.
9. Serve: Switch to plates and serve scorching as a important.
My Cooking Ideas
Halve massive shrimp alongside the vein: Slicing massive shrimp into 2 skinny items alongside the vein doubles the variety of shrimp bites in each forkful and lets each bit curl up the way in which restaurant shrimp does. Small shrimp can go in entire.
Select a gentle sweeter curry powder: Madras curry or Japanese S&B is what I exploit for this dish, since aggressive scorching curries overpower the soy and oyster sauce base. A milder powder lets the curry sit alongside the opposite flavors as an alternative of dominating.
Toss with tongs, not a spatula: Tongs raise the vermicelli by way of the sauce and the egg with out crushing the strands. A spatula tends to push the noodles right into a pile towards one aspect of the pan and break them in half.
Drain the vermicelli nicely earlier than it goes into the pan: Moist noodles dilute the sauce and switch the curry yellow pale as an alternative of vivid. I shake the colander a couple of occasions and let the noodles sit for a minute earlier than they meet the wok.
Serving Strategies
I serve Singapore noodles as the principle on a single plate dinner with a aspect of bok choy with oyster sauce for the inexperienced, because the noodles are already loaded with protein and greens and the dish solely wants a leaf to spherical it out.
For a weekend dim sum at residence, I prepare dinner a half batch of those noodles as one among a number of small dishes, alongside an simple Chinese language cucumber salad for crunch and a starter of genuine scorching and bitter soup. For a unique noodle pairing, I rotate Singapore noodles with my soy sauce pan fried noodles on alternating Friday nights so the identical crowd doesn’t see the identical noodle bowl twice.
Often Ask Questions
Why are my noodles mushy and clumping?
The commonest trigger is overcooking the vermicelli within the boiling water step, which leaves the noodles comfortable earlier than they ever meet the sauce. I pull them 1 minute sooner than the package deal says and drain them nicely, and I keep away from letting them sit in a colander for various minutes earlier than they go into the pan.
How do I make this dish gluten free?
I swap dry sherry instead of the Shaoxing wine, use tamari instead of the sunshine soy sauce, and use a gluten free oyster sauce. Rice vermicelli is of course gluten free, so the noodles themselves aren’t any downside.
How lengthy do leftovers maintain?
Singapore noodles are at their finest contemporary from the pan, however leftovers maintain in an hermetic container within the fridge for 3 days. I reheat them in a scorching nonstick skillet with a small splash of water to loosen the noodles, because the skillet reheat brings the curry colour again and the microwave softens the noodle texture.
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These Singapore noodles are my 30 minute Cantonese restaurant model model, with skinny rice vermicelli tossed in a curry powder sauce alongside char siu pork, shrimp, scrambled egg, and julienned greens. The dish will get its vivid yellow colour from curry powder, and the noodles keep mild as a result of they’re stir fried as an alternative of saucy.
Stop your display from going darkish
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Prepare dinner or soak vermicelli noodles in boiling water based on package deal directions till al dente. I wish to prepare dinner the noodles 1 minute lower than the package deal signifies. As soon as carried out, drain and put aside.
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Mix the sauce elements in a small bowl. Stir to combine nicely.
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Warmth 1/2 tablespoon oil in a big nonstick skillet and warmth over medium-high warmth. Add the eggs. Prepare dinner and scramble the eggs till simply cooked by way of. Switch to a plate.
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Add 1 tablespoon of oil and the garlic, ginger and onion. Stir and prepare dinner for 1 minute. Transfer every thing to 1 aspect of the pan.
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Pour within the remaining 1/2 tablespoon oil and the char siu pork and shrimp to the opposite aspect of the pan. Prepare dinner, stirring sometimes, till the shrimp are simply cooked by way of and the char siu is calmly browned, 2 minutes or so.
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Add the carrot. Prepare dinner and stir for 1 minute, till the carrot simply begins to show comfortable.
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Add the noodles and sauce combination. Toss with a pair of tongs till the sauce is combined evenly.
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Return the cooked egg to the pan and add the pepper. Combine every thing nicely, for 1 minute or so. Switch every thing to serving plates and serve scorching as a important.
Ingredient Substitution Information
- If you happen to do not need char siu pork readily available, you need to use floor pork as an alternative. Add the bottom pork to the pan with a pinch of salt. Chop it into small items, then comply with the remainder of the recipe.
Serving: 1serving, Energy: 302kcal, Carbohydrates: 22.4g, Protein: 25.1g, Fats: 12.2g, Saturated Fats: 2.7g, Ldl cholesterol: 233mg, Sodium: 645mg, Potassium: 424mg, Fiber: 2.4g, Sugar: 3.9g, Calcium: 92mg, Iron: 2mg
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