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.
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.
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
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?