Journalism graduate, Lei Huang produced this video of my Singapore Noodles when she was working on her documentary for her Master thesis project. I was honored to be a part of her short documentary, “Taste of Home” about how food help people build home when they are far away from home.
You can also get a step by step how to make my delicious Singapore Noodles here.
Easy to Make Singapore Noodles!
You’re going to LOVE this easy Singapore Noodle dish, so simple a novice can make it! It’s so delicious and addictive with curry flavors, colorful, crunchy veggies and two different meats, an irresistible one-dish meal. I discovered this popular dish is not from Singapore, what a shocker. I don’t care, my mom who was born in Singapore used to make it for us and that’s all that matters.
How I decided to make Singapore Noodles was because a journalism student, Lei Huang is producing a documentary for her thesis and wanted to videotape me cooking a dish that reminded me of my family and the stories behind it.
The KEY to Singapore Noodles is to fry everything separately, it’s the same concept to a stir fry dish. Once you’re in the flow, it goes really fast. You can apply this technique to ANY noodle dish. Remember, put your personal spin on, that’s what being a Wok Star is all about!
My short Singapore Noodle video gives you an idea of the steps.
Lei’s beautiful version of my Easy, Yummy, Singapore Noodles . Behind the scenes of Lei’s shoot.
Noodles – start by soaking 3 bundles of rice vermicelli in hot water in a pot and cover for about 5 minutes, test if done. Drain in colander and run under cold water, drain well. Add a few swirls of sesame oil and use chopsticks to separate the noodles. Cover with kitchen towel so they don’t dry out. When anything is wet, it’ll stick to the wok and becomes mushy and messy.
Vegetables – typically, onions, green, red bell peppers and bean sprouts, use only a handful and literally flash fry them, otherwise they get watery. I’ve used shredded savoy cabbage (Napa tends to give out water), rehydrated dried shiitake mushrooms (don’t use fresh ones, too watery).
Protein – typically, shrimp and Char Siu (Chinese Roast Pork) are used but feel free to try different meats. Use tofu or seitan for vegetarian or vegan version.
Stir Fry in sequence as with any stir fry dish…Vegetables, Eggs, Protein, Noodles and combine.
If you’re a noodle lover, I found this great article all about different types of noodles.
As a Wok Star, I don’t use recipes or measure but I’ve given some guidelines below. This quantity is for 4 people, there was leftovers after 3 of us had 2 servings each. I also got some roast duck and Char Siu as a side dish.
Ingredients:
1/2 lb. shrimp
1/2 lb. Char Siu
2 eggs beaten
1/4 each green, red, orange, yellow bell peppers, julienne
Handful rehydrated dry shiitake mushrooms squeezed dry and thinly sliced
2 scallions cut diagonally
3 cloves of garlic diced
thumb size ginger shredded
cilantro chopped
3 bundles of rice vermicelli
Grapeseed oil for frying
Toasted sesame oil for noodles
Curry powder (either from myspicesage.com or Babas curry powder)
TSPC: San-J tamari, medium sherry, white Pepper, cornstarch
Wok Stars, you know the drill…
- Soak, drain, add sesame oil to noodles, cover as directed above.
- Leave all cut veggies on chopping board as shown in photo
- Beat eggs
- Pat shrimp dry, marinade with TSPC. Slice Char Siu into thin slices.
- Heat wok till piping hot, squeeze 3 rounds of grapeseed oil, add 1/2 G&G (garlic & ginger), immediately add all the veggies and fry till how you like it, sprinkle Tamari and curry powder till all gets covered, taste and adjust, plate them on serving platter.
- Heat wok till piping hot, squeeze 3 rounds of grapeseed oil, add egg and swirl to make omelet. Once it sets, chop into small chunks with spatula, add to plate of veggies.
- Wipe out wok, repeat: heat wok, this time swirl in 4 rounds of oil, add G&G, add shrimp in one layer and let fry till golden before flipping and frying. Just as they’re near ready, add in Char Siu to warm through. Sprinkle curry powder till all gets covered, add to plate of veggies and egg.
- Wipe out wok, repeat: heat wok, swirl in 4-6 rounds of oil, add in vermicelli, sprinkle curry powder and move quickly with spatula to toss the noodles. Keep adding curry powder to noodles till all covered. If you keep moving noodles, they won’t stick. Now, add in veggies, eggs, meats and toss to combine well. Plate and garnish with cilantro and serve at once! ENJOY!
Do share your version of Singapore Noodles in comments and let us know how yours turn out?
Miami Historic Haven: Patch of Heaven Sanctuary hosts Wok Star class
Ready for a unique Wok Star experience? Start with my cooking class followed by a fascinating tour of Patch of Heaven Sanctuary, a hidden jewel in South Miami! You’ll feel like you’re in Asia, surrounded by ancient relics and luscious foliage. You’ll end the afternoon with flavored beverages and Asian pastries. I’m so excited to share this hidden treasure with you. I first visited POH when I attended a Yoga Retreat and spent a day there taking the tour. What a relaxing experience it was and met many like minded people I’ve stayed in touch with.
My classes are usually held in upscale kitchen design showrooms because a beautiful environment sets the tone for learning and creativity. POH is so serene and peaceful, you’ll immediately feel like you’ve stepped into a beautiful retreat out in the countryside. You’ll be ready to learn ANYTHING in these surroundings. I am so honored to be hosted by them.
You won’t find anything like this in Miami. It’s like stepping back in time, as if you’re in Asia. Everywhere there are Buddhas and Asian relics, or timeless pieces picked up from all over the world. Cozy spaces, wood benches to sit, meditate and be in the moment.
There are a few more interesting projects in the works which are not featured here like the Bat towers and Beekeeping project. You’ll hear the history and fascinating stories about POH. I’ve taken this tour personally and it’s definitely so worth it.
There’s the most beautiful Koi pond, a couple of houses with adorable indoor waterfalls, swimming pool and a horse barn. It’s TOTALLY a magical space. I’m only sharing a small portion of the property because I want you to experience the wonders yourself. You’ll be blown away by its extraordinary beauty at every turn. Bring your camera, you’ll want to remember this place and share with others.
This unique property encompasses tropical hardwood hammock forest, pine rock-land, exotic gardens and historic structures built by the Matheson family in 1964.
Cost of POH tour?
Cost is $25 which goes directly to POH to help with upkeep of their property. There will be infused water to hydrate as well as Asian pastries on your return.
Purchase my Wok Star class EARLY!
This is a first come, first serve basis. Do not put off till last minute and be disappointed you cannot get in. TOTAL is $110: $85 for class, $25 for tour. This is a complete experience.
Click HERE to book your experience NOW!
Keep in mind, you can book their various spaces for weddings, photo shoots, Quinces, Corporate events, launches, musical events, food festivals, well, for anything you want with a different vibe! There’s plenty of parking too, so rare in Miami.
About Patch of Heaven Sanctuary:
POH is a one-of-a-kind historic estate dedicated to reforesting and preserving their native plant and wildlife species. Visit Patch of Heaven Sanctuary website for complete details. It is a nonprofit charity organization located in the Redland area of Miami-Dade County and their mission is Preservation, Conservation and Education.