Although this recipe bears the name of Singapore, it was actually created in Hong Kong in the 1960s, when that country was still a British colony. As Hong Kong became a major hub for travel between Europe and Southeast Asia, a variety of cuisines from around the world began to ignite this tiny island. This stir-fried curry rice noodle dish spread throughout the world thanks to Indian spices. However, I’m still baffled as to why Singapore was chosen as the name. If you are aware of anything, please let us all know in the comments section below.
Rice noodle is what you need for this recipe. It is also referred to as mi fun () or rice vermicelli noodles. On the market, there are primarily 3 thickness levels. The packaging is translucent, so you can see through it even though they typically don’t label the thickness.
By the way, it doesn’t really matter what brand you use—I’ve tried a lot of them and never experienced any problems.
200 grams, or two servings, of dried rice noodles will be used by me. Simply bring 8 cups of water to a boil before turning off the heat to make the noodles. Drop the noodles right in there. Let it soak for about 5 minutes. Only soak for two minutes if you’re using angle hair. We don’t want to overcook them because that will cause them to become mushy when stir-fried. You can give it a bite to test it. The center of the noodles ought to be a little bit chewy.
Take them out and spread them on a cooling rack. Let the heat help to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. I am aware that many recipes advise rinsing the noodles in cold water. This will add too much moisture, which is the main enemy of this dish because it makes the noodles stick to the wok badly, so I don’t recommend it.
While we wait, we can review the remaining ingredients. Although any type of meat can be used in a stir fry, roasted pork is what gives this dish its Cantonese flavor. For example, egg foo young, char siu fried rice, char siu noodle soup, and char siu steam bun all contain char siu, which is more specifically not just regular roasted pork but also Chinese BBQ pork. If you don’t live in HK and want to make it authentically, you’ll just have to either buy it from china town or bake it yourself. I do have a recipe, and you can view the video by clicking here. The closest substitute for char siu if you don’t have it and don’t want to make it is some sweet-salty barbecued meat.
Here is 150 grams of peeled and deveined shrimp. Just a dash of salt and some freshly ground black pepper will do. If you don’t eat shrimp, that is all right. Additionally, marinated chicken, pork, or firm tofu can be used to make Singapore noodles.
Two eggs should be cracked and thoroughly beaten until no visible egg white remains. Set it aside.
Next, we will talk about vegetables. You can add almost anything to your stir-fry, so there are no restrictions, but Cantonese restaurants frequently use julienned carrots, thinly sliced onions, bell pepper strips, bean sprouts, garlic, and garlic chives (Jiucai).
Although you can use any curry powder you have, the final flavor is influenced by the brand. You can test out several and choose your favorite. However, you will need to adjust the seasoning because each brand of curry paste has a different level of sodium, sugar, and spiciness. Some people also use curry paste, which is effective. For instance, the lee kum kee curry paste I used is much milder and sweeter than the curry powder I am using today, so I will have to omit the sugar and increase the spiciness by adding some chili powder. This essential component gives Singapore noodle its distinctive flavor.
Turmeric is optional because curry powder already contains turmeric. However, the brand I’m using doesn’t give the dish that vibrant yellow hue, so I’ll need to add a little more turmeric to the dish to make the noodles look appetizing. You may not need it depending on what you use.
Heat your wok to a smoking-hot temperature by turning the heat up high. To create a nonstick layer, add a few tablespoons of oil and stir. Pour in the egg and wait for it to set. Then break the egg into big pieces. To make room to sear the shrimp, push the egg to one side. The wok is so hot that the shrimp turn pink in just 20 seconds. I’m using leftover char siu, so move the shrimp to the side and add it now. To reactivate the flavor, I want to stir it for 10 to 15 seconds over high heat. Of course, you can add freshly baked char siu or barbecued meat to the wok at the very end to finish the dish. Take all the proteins out and set them aside.
I’ll add one more tablespoon of oil because the wok seems a little dry. Garlic and carrot should be added since they cook more slowly. Give them a quick stir then add the noodles. Use tongs instead of the spatula to fluff up the noodles instead. Make sure the heat is on high the whole time. It ensures the wok hay effect and keeps the noodles from sticking to the wok as well. Many people are unaware of this, so their food consistently adheres to the cookware. When this occurs, people frequently add more oil to the dish to salvage it, but your noodles will then turn out excessively oily.
Add the sauce and all of the vegetables, excluding the garlic chives, after stirring for a few minutes. Introduce the protein back into the wok. I prefer my veggies to be fresh and crunchy. So, I add them now which is quite late. It is not a problem at all to add them to the wok earlier if you want to cook them more. Quickly stir to make sure the flavor is well combined. A sizable wok is required to prevent your noodles from flying all over your countertop. You can just use the color as a reference parameter since turmeric is a useful one. Add the garlic chives and give it one last toss once you can no longer see any white rice noodles. You are done.
Give it a taste to adjust the flavor before serving. As I previously stated, the sodium content of various brands of curry powder, curry paste, and even soy sauce can vary.
This tastes so good. The noodles are tossed in the wok thoroughly and come out fluffy and slightly toasty. Due to how well it complements these spindly rice noodles, the curry powder is pleasantly intrusive. Every string is packed with complex flavors. This dish is very intriguing and demonstrates how Cantonese cuisine could be multicultural. I hope you give this a try soon.
What Vegetables Are Used for Singapore Noodles?
In Singapore Noodles, vegetables like carrots, napa cabbage or regular cabbage, onions, and scallions are frequently used. Some versions have very few vegetables, if any.
With this recipe, we stuck to tradition, but you can adapt it by adding additional ingredients like celery, bean sprouts, mushrooms, bell peppers, or anything else in the refrigerator. But stick to our ingredients if you want the familiar dish you get from restaurants.
Just be sure to take the time to thinly slice the red onion and julienne the napa cabbage, carrot, and scallions.
Each vegetable should be roughly cut into the same shape. Everything in this noodle dish must be cut into thin strips to match the shape of the noodles (with the exception of the shrimp, of course).
How To Prepare Dried Rice Noodles
It’s crucial to use the right kind of rice noodles for this recipe for Singapore Noodles.
You must use thin vermicelli rice noodles. Make sure they aren’t rice noodles because they are more opaque and mung bean vermicelli is clear.
Soaking times may change depending on the brand of rice noodles you purchase. However, the dish greatly depends on how the noodles are soaked:
Once you’ve made these noodles, you can adjust the recipe for the next time by looking into different dried rice vermicelli brands.
HOW SPICY are these SINGAPORE style RICE NOODLES?
These Singapore Rice Noodles are more flavorful than spicy but they do have a little kick due to the jalapeno pepper and curry. If you know you don’t like spicy foods at all then omit the jalapeno pepper. If you would like to make them spicier, then add a dusting of cayenne pepper at then end or Asian chili sauce. I wouldn’t add additional curry powder at the end as it can become gritty if not combined with the sauce initially.
FAQ
Are Singapore noodles made of wheat?
Despite their name, Singapore Noodles are not from Singapore. They are used throughout Asia. Made from wheat, they are most commonly used in stir-fries. For any stir-fry meal, KAN TONG® Noodles are a great way to have noodles on hand.
Are Singapore noodles healthy?
Singapore noodles are a high-sodium dish despite being low in calories and fat and a good source of fiber and protein. A 1-cup serving contains 312 to 800 milligrams of sodium. Your risk of developing high blood pressure may rise if you consume a lot of sodium.
How would you describe Singapore noodles?
The al dente rice vermicelli noodles and yellow curry powder, which gives Singapore Noodles their distinct cumin, coriander, and sweet heat, come first. Next come the juicy shrimp, a rainbow of crunchy vegetables, a chopped omelet, and sweet char-siu pork (Chinese barbecue pork).
What is the difference between Singapore noodles and chow mein?
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.
