Singapore noodles are a popular dish in Asian cuisine, originating in the city-state of Singapore. It is a simple yet delicious dish that is made up of thin, yellow noodles stir-fried with vegetables and a variety of seasonings. This dish is a favorite among many and can be made in a variety of ways. Whether you are looking to impress your dinner guests or just want to make a delicious meal for yourself, Singapore noodles are sure to hit the spot. In this blog post, we will be discussing the basics of preparing Singapore noodles. We will look at the various ingredients and techniques needed to create a perfect plate of Singapore noodles. Additionally, we will provide some tips on how to customize your dish to make it your own. With the help of this guide, you will be able to make an incredible plate of Singapore noodles in no time. Read on to learn more!
Is Roast Pork, Ham or Chinese Sausage Traditional?
Your choice of protein will depend on your preferences, what is available, and perhaps the chef’s preferences at the restaurant you frequently eat at. The majority of restaurants, we discover, use julienned Chinese roast pork and char siu. These restaurants usually also offer roast pork on their menu. You’re prepared if you’re like many of our readers who have already tried our char siu recipe and keep some in the freezer for situations like this.
Another excellent option is Virginia ham from the deli counter because it’s so practical. You seldom see it in restaurant versions, however. Lastly, you could use Chinese sausage. When we photographed this recipe, we used char siu, and when we filmed the video, we used ham, but if you have it on hand and enjoy it, go for it!
Finding the Right Noodles
Making successful Singapore noodles requires using the proper rice noodle in the cooking process. There are most likely dozens of different brands and sizes of rice-stick noodles (also referred to as rice vermicelli noodles) in every Asian supermarket in your area. Although having a wide range of options is beneficial, it can also be confusing. A thin rice noodle that can withstand the heat of the wok and the motions of stir-frying without breaking into tiny pieces is what you need.
A rice-stick noodle marked “kong moon” on the label is the best for this. Chinese city Kong Moon, also known as Jiangmen, is located in the Guangdong province. A few companies produce kong moon-style rice noodles. My personal favorite is Double Swallow, but others will work as long as they bear the “kong moon” label.
Look for rice-stick noodles with only water and rice listed as ingredients if you can’t find this kind. I find that some noodles made with tapioca flour are a little bit too starchy for stir-frying.
When you have your noodles, preparing them is fairly straightforward: cover them with enough hot, boiling water to cover, and let them sit for five minutes. Then rinse under cold water and drain in a colander.
Are Singapore noodles healthy?
Singapore noodles are packed with nutritious vegetables that are quickly stir-fried while retaining their freshness, crunch, and color.
Although I like this dish spicy, feel free to make it mild for younger palates. Tofu was used today because I wanted to keep it vegetarian, but chicken or shrimp would also work well.
To begin making Singapore Noodles, stir-fry the protein—in this case, tofu—in one to two tablespoons of oil. You can also add chicken or add shrimp!.
Stir-fry the vegetables, beginning with the sliced onion, after setting the crispy tofu aside. Then I added bell pepper, carrots, garlic and snow peas.
Other vegetables like cabbage, bok choy, green beans, or mushrooms also taste good. A great way to clean out your veggie drawer.
Make a well in the middle of the vegetables and then scramble the eggs in it.
Stir-frying the cooked vermicelli rice noodles after putting the vegetables and eggs aside.
A little tip. Vermicelli noodles should be cooked and drained before being cut into thirds for easier handling in the wok. This will help tremendously!.
As directed on the package, you can also soak the noodles in cold water until they are tender.
Add the vegetables and tofu back into the pan after giving the noodles a quick stir-fry and, if desired, adding a few dried red chili flakes for heat.
Add the curry powder and Singapore Noodle Sauce, then thoroughly combine everything.
In the absence of a wok, a sizable skillet will do.
Make sure to prepare the recipe in two batches if you want to double it. It would be difficult to manage all in one wok.
Serve immediately with chopsticks, scallions, and, for those who prefer more heat, hot chili paste or chili flakes.
Keep in mind that this is a “dry” noodle dish rather than a saucy one.
What kind of noodles are Singapore?
Vermicelli noodles, which are thin rice noodles, are used to make Singapore Noodles. They’re very common nowadays, sold at all supermarkets.
How do you make noodles for beginners?
The addition of curry powder to the Westernized Singapore Chow Mein is the primary distinction. Basic stir fry ingredients and seasonings are similar in general. Mei fun, mee hoon, or chow mei fun are the names for this rice noodle dish in Singapore, China, and other Asian nations.
What’s the difference between chow mein and Singapore noodles?
Singapore Noodles, also known as Singapore Mei Fun or Singapore Mai Fun, are one of the most well-liked items on any Chinese take-out menu. For our family, it is unquestionably a must-order whenever we order Chinese takeout.