HOW DO YOU MAKE SINGAPORE NOODLES?
Our recipe for Singapore noodles is very easy to prepare, but the vegetables need to be chopped, and the noodles need time to soak. When it’s “go time,” if you multitask and prepare your ingredients while your noodles are soaking, everything will come together very quickly. ” Here’s the breakdown:
MARINATE SHRIMP. We are merely tossing the shrimp with a little fish sauce, curry powder, and a dash of sugar, so I use the term “marinate” loosely. But this seasoning really distinguishes between bland, tasteless shrimp and alluring, flavorful shrimp. While you prepare the sauce, chop the vegetables, and soak the noodles, leave the shrimp to marinate.
MAKE SAUCE. Whisk the Sauce ingredients in a small bowl; set aside.
SOAK NOODLES. Place rice vermicelli noodles in a large bowl and cover with hot boiling water. I usually just microwave water in a large measuring cup then pour over the noodles, taking care they are completely submerged. Soak per package instructions just until al dente, drain, rinse in cold water; set aside. Toss with a drizzle of sesame oil if not using immediately to keep them from sticking together.
COOK EGGS. A large nonstick skillet with 1 teaspoon oil on medium-high heat is used to quickly cook the eggs. Add eggs and tilt the pan to spread out. Allow to cook undisturbed for about 15 seconds or until set, then break the eggs into small pieces with a spatula and transfer to a plate. To make chopping the omelet-like eggs easier for you, you can also roll them up and place them on a cutting board.
COOKSHRIMP. Heat one tablespoon of oil in the now-empty skillet over medium-high heat. Simply cook the shrimp for 3–4 minutes, flipping halfway through, or until they are opaque and cooked through. Remove to a plate. Once the shrimp are cool enough to handle, you can remove the tails if you like.
STIR-FRY VEGETABLES. In the now-empty skillet over medium-high heat, warm 1 tablespoon oil. Cook for one minute after adding the onions, jalapenos, and curry powder. We don’t simply whisk the curry powder into the sauce to simmer because doing so prevents the curry powder from blooming with the oil and enhancing the flavor.
Add carrots, ginger, and garlic, and cook for 30 seconds before adding red bell pepper and snow peas.
THICKEN SAUCE. Add the sauce and noodles and toss to combine. The sauce should be brought to a simmer and cooked for two minutes while stirring until thickened.
ASSEMBLE. When heated through, add the eggs and shrimp and stir. EAT!.
CAN I FREEZE SINGAPORE NOODLES RECIPE?
No, you shouldn’t freeze Singapore noodles because rice vermicelli doesn’t freeze well and will crumble when it thaws.
HOW DO I REHEAT SINGAPORE NOODLES?
Just make sure to cook the noodles to an al dente state before reheating this recipe for Singapore Noodles.
FAQ
What is another name for 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.
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.
Is chow mein the same as 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.
Where are Singapore noodles from?
Despite their name, Singapore noodles, a type of curried rice vermicelli that is widely available on menus worldwide, are not actually from Singapore. In fact, their origins don’t even lie in Southeast Asia. This dish has a different island state’s history, 1,600 miles to the north, Hong Kong.
