What Is In Singapore Rice Noodles?

Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli

rice vermicelli

Rice vermicelli is a thin form of noodle. It is sometimes referred to as ‘rice noodles’ or ‘rice sticks’, but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves. Rice vermicelli.

https://en.wikipedia.org › Rice_vermicelli

Rice vermicelli – Wikipedia

, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.

1. 5 ounces dried vermicelli rice noodles.
2. 12 large frozen shrimp (peeled, deveined, and butterflied)
3. 2 1/2 tablespoons vegetable oil (divided)
4. 2 eggs (beaten)
5. 2 cloves garlic (chopped)
6. 4 ounces char siu (Chinese Roast Pork) (can substitute Virginia ham or Chinese Sausage/traditional sweet Lop Cheung)

Similar to beef chow fun, crispy pan-fried noodles, and soy sauce noodles, a traditional Cantonese style Singapore rice noodle, or xing zhou chow mei, is a very popular noodle dish among Chinese restaurants. Additionally, the 20-minute preparation time for this delicious Singapore noodle recipe makes it a fantastic party food, lunch, or dinner option.

A stir-fry of rice vermicelli noodles, some vegetables, and meat is known as Singapore rice noodles. Additionally, it is referred to as sing jau chow mai or xing zhou mi fen in Chinese Surprisingly, Singapore noodles are not from Singapore. It’s actually from Malaysia and Hong Kong.

Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir fry comes together in a matter of minutes.

If I were to board a plane and head straight for Singapore, I bet it would be challenging, if not impossible, to find purported “Singapore noodles” at any eatery. To begin with, I would find them in a ton of Chinese restaurants. The thin rice noodles are stir-fried with shrimp, char siu (Chinese roast pork), a variety of vegetables, and a curry powder seasoning. Although the exact origins of Singapore noodles are unclear, they are most likely as Cantonese as a bowl of wonton noodle soup. If you omit the curry powder, you can make Ha Moon-style stir-fried rice noodles (Ha Moon Chow Mei Fun), another popular Cantonese stir-fried rice noodle dish. This likely explains why a hawker center in Singapore would be more likely to serve this dish than a dai pai dong (open-air food stall) in Hong Kong.

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.

Singapore Noodle Sauce

Soy sauce, Chinese cooking wine, curry powder, sugar, and pepper are used to make Singapore Noodle Sauce.

The distinguishing flavor of Singapore Noodles is curry powder. Despite the fact that it might seem out of place in an Asian recipe, Not just Indian curries but a wide range of recipes call for it, like:

As with most stir fries, once the ingredients are prepared, cooking takes only a short amount of time. The prawns and egg are cooked separately first in this recipe, so there are a few more steps than in most others because of this.

However, the entire task takes 20 minutes, including preparation. And even if you don’t have any roots in Singapore, if you like Singapore noodles, you’ll still enjoy this popular dish! – Nagi x

FAQ

What’s the difference between chow mein and Singapore noodles?

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 does Singapore noodles taste like?

Singapore noodles taste similar to Lo Mein or Pad Thai, with the exception that curry powder is stirred into the sauce, making it slightly spicier, saltier, tangier, and sweeter. Even without a creamy sauce, the flavor is incredible even though it isn’t as saucy as a Thai curry sauce.

What does Singapore fried rice contain?

A Chinese fried rice variation called Singapore Fried Rice is made with rice, vegetables, soy sauce, curry powder, and herbs and spices like ginger, garlic, and chilli. Tofu is occasionally used in the vegetarian version, while shrimp, eggs, or chicken are used in the non-vegetarian version.

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).