Singapore Noodles Recipes

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Singapore Noodles Recipe image

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp-a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Provided by Sylvia Fountaine

Categories     main

Time 40m

Number Of Ingredients 19

8-10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp)
¼ teaspoon salt
1-2 tablespoons wok oil - a high temp oil like peanut oil
4-5 ounces vermicelli rice noodles (don't use more-see notes)
½ an onion, sliced thin
1 cup match stick carrots, or 1 carrot shredded
1 red bell pepper, thinly sliced
1-2 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage)
4 cloves garlic, rough chopped
2 eggs, whisked with a fork, with a 3-finger pinch of salt
3-6 dried red chili peppers ( or sub chili flakes at the end)
1 tablespoon madras curry powder ( or yellow curry powder)
½ teaspoon turmeric
½ teaspoon salt, and more to taste
1 tablespoon shaoxing wine (chinese cooking wine, or mirin, or white wine)
1 teaspoon sesame oil
1 teaspoon soy sauce (or sub-gluten-free soy sauce, like Braggs)
1 teaspoon fish sauce (or sub vegan fish sauce)
1 teaspoon sugar or honey or other substitutes


  • Bring a medium pot of water to boil on the stove for the rice noodles.
  • Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
  • Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
  • Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
  • Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
  • Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
  • Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
  • Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
  • Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
  • Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
  • This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????

Nutrition Facts : ServingSize -Made with Tofu, Calories 368 calories, Sugar 12.2 g, Sodium 550.3 mg, Fat 14 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.5 g, Protein 16.1 g, Cholesterol 93 mg


Singapore Noodles image

Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!

Provided by Marc Matsumoto

Categories     Entree

Time 25m

Number Of Ingredients 21

160 grams rice vermicelli dried ((a.k.a. mai fun or bee hoon))
130 grams small shrimp ((peeled and deveined))
130 grams pork loin ((sliced into strips))
2 teaspoons soy sauce
2 teaspoons shaoxing wine
1 teaspoon potato starch
3/4 cup low sodium chicken stock
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 teaspoons vegetable oil
2 large eggs ((lightly beaten))
2 tablespoons vegetable oil
10 grams garlic ((minced))
10 grams ginger ((minced))
85 grams onion ((1/2 medium, sliced))
85 grams red bell pepper ((1/2 pepper, sliced))
85 grams green bell pepper ((1/2 pepper, sliced))
140 grams bamboo ((julienned))
110 grams bean sprouts
2 tablespoons curry powder
2 scallions ((finely chopped, for garnish))


  • Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
  • Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.
  • In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.
  • Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
  • Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
  • Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
  • Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
  • Add the curry powder and stir-fry until fragrant.
  • Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
  • Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 419 kcal, Carbohydrate 47 g, Protein 24 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 209 mg, Sodium 1453 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving


Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 8

Number Of Ingredients 13

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
  • Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
  • Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g


Singapore Noodles image

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fry     Street Food

Time 25m

Number Of Ingredients 15

2 tbsp soy sauce ((Note 1))
2 tbsp Chinese cooking wine ((Note 2))
2 1/2 tsp curry powder (hot or ordinary, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (black also ok)
100g / 3 oz dried rice vermicelli noodles ((Note 4))
2 tbsp peanut oil (, separated)
8-10 medium raw shrimp / prawns (, shelled and deveined)
2 eggs (, beaten)
1/2 medium onion (, thinly sliced (yellow, brown or white))
4 garlic cloves (, minced)
1 tsp ginger (, freshly grated)
1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
1 cup red capsicum / bell pepper
2 tsp thinly sliced hot green pepper (adjust to taste, optional)


  • Combine the Sauce ingredients in a small bowl and mix.
  • Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
  • Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
  • Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
  • Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
  • Add capsicum and cook for 1 minute.
  • Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
  • Serve immediately.

Nutrition Facts : Calories 555 kcal, ServingSize 1 serving


Pops' Singapore Noodles image

Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.

Provided by Ming Tsai

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 17

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste


  • Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
  • PLATING Serve family style on an oval platter.


Singapore Noodles image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

1/2 pound dried or fresh thin egg noodles
1/2 pound firm (Chinese) bean curd
1 1/4 cups peanut oil for deep frying, plus 3 tablespoons
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
2 garlic cloves, crushed
2 tablespoons light soy sauce
2 teaspoons chili oil
3 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons finely chopped scallions
1 fresh green chili, seeded and shredded (optional)


  • If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
  • Cut the bean curd into half-inch cubes.
  • Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
  • In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
  • Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.


Singapore Rice Noodles image

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.

Provided by kurioskurion

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 23

1 cup dried thin rice noodles
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground turmeric
½ teaspoon white vinegar
1 pinch crushed red pepper
1 tablespoon olive oil
1 red bell pepper, sliced
1 white onion, sliced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon minced red chile pepper
1 ½ cups shredded cabbage
1 cup shredded carrots
2 eggs
1 cup bean sprouts
3 green onions, chopped
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon finely chopped fresh cilantro
1 tablespoon sesame seeds


  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
  • At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g


Singapore Rice Noodles image

This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

7 -8 ounces fine dried noodles (rice sticks)
3 large eggs
2 tablespoons curry powder
2 teaspoons oriental sesame oil
5 tablespoons peanut oil or 5 tablespoons vegetable oil
8 ounces medium shrimp, shelled and deveined
4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper, partly seeded and slivered
3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch julienne
1/2 green bell pepper, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro


  • Bring a large pot of water to a boil.
  • Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
  • Drain and rinse under cold water.
  • Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
  • When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
  • Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
  • Pour in the egg mixture and immediately reduce the heat to low.
  • Scramble the eggs until just set; turn out onto a plate and reserve.
  • Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
  • Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
  • Remove the shrimp and reserve in a small bowl.
  • Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
  • Add the pork and chicken and stir fry until just cooked, about 1 minute.
  • Remove and reserve in a small bowl.
  • Place a large, heavy wok over high heat.
  • When very hot, spoon in 2 tablespoons of the oil.
  • Add the ginger, garlic, chilies, and the remaining curry powder.
  • Stir fry until fragrant, about 30 seconds.
  • Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
  • Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
  • Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
  • Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
  • Pour in the chicken broth and bring to a boil.
  • Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
  • Toss well and add the salt and the reserved scrambled eggs.
  • Sprinkle on the cilantro and turn out onto a larger platter.
  • Serve hot.


Curried Singapore Noodles image

Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

Provided by Galley Wench

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces rice vermicelli (or rice sticks)
1 tablespoon salt
1 lb medium shrimp, peeled and deveived
1/2 teaspoon curry powder
2 teasspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, stemmed seeded and sliced thin
2 garlic cloves, minced
1 cup bean sprouts
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
cayenne pepper
Tabasco sauce


  • Bring 4 quarts water to boiling.
  • To the boiling water stir in 1 tablespoon salt and the noodles.
  • Cook, stirring often, until the noodles are slightly underdone, about two minutes.
  • Drain noodles and rinse under cold water and drain again and set aside.
  • Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
  • Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
  • Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
  • Transfer shrimp to clean bowl.
  • Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
  • Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
  • Cook until the vegetables have softened, about 2 minutes.
  • Stir in the garlic and cook until fragrant, about 15 seconds.
  • Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
  • Toss until ingredients are combined and noodles have heated through, about 2 minutes.
  • For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.


Singapore Rice Noodles image

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 18

5 ounces dried rice vermicelli noodles
One 1.5-ounce link lap cheong (Chinese sausage, available at Asian markets and from Amazon)
1/4 cup shredded cooked chicken
3 dried hot chiles
1 large egg
2 tablespoons Madras curry powder
1 tablespoon crushed dried shrimp (available at Asian markets and from Amazon)
1 teaspoon ground white pepper
1/2 medium onion
4 large shrimp, peeled and deveined
3 scallions
1 medium carrot
2 cups shredded napa cabbage (about 1/4 large head)
1 tablespoon sake
1 tablespoon naturally-brewed soy sauce, such as Kikkoman or Yamasa
1 teaspoon sesame oil
1 cup soy bean sprouts
3 tablespoons peanut oil


  • Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
  • Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
  • Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
  • Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
  • Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
  • Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
  • Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
  • Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
  • Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
  • Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
  • Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.


Singapore Noodles With Charred Scallions image

While this dish is named for Singapore, it was not created there. Many believe it was invented in Hong Kong, in the 1950s or 1960s, by chefs seeking to add a different flavor profile to Cantonese dishes. It is now a much loved dish at cha chaan tengs, a type of cafe in Hong Kong, and at Cantonese eateries across the world. The original features meat, eggs and vegetables, but this vegetarian version showcases charred scallions, which add sweetness. Peppers are often included, but you could use carrots, cabbage, cauliflower or any thinly sliced vegetable that can be cooked in 3 to 4 minutes. The technique of "blooming" the curry powder in the oil ensures that the vermicelli is silky rather than gritty. Use a curry powder that has turmeric listed as one of the first ingredients, as it lends a lovely golden color to the noodles. (You can add ½ teaspoon of turmeric powder to a commercial curry powder if you want to ensure a bright hue.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     noodles

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 eggs, lightly beaten
Kosher salt
Neutral oil, such as vegetable or grapeseed
1 bunch scallions (about 8 to 10)
2 bell peppers (any color), cut lengthwise into ¼-inch slices
2 garlic cloves, finely chopped
1 tablespoon curry powder
10 ounces rice vermicelli, soaked in warm water for 5 to 10 minutes and drained
2 tablespoon soy sauce


  • Season eggs with ½ teaspoon of kosher salt, and whisk well.
  • Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they'll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.
  • Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.
  • In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.
  • Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.
  • Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.
  • Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.


Easy Singapore noodles image

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Provided by Cassie Best

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

200g vermicelli rice noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp caster sugar
1 tbsp sesame oil
2½ tbsp low-salt soy sauce
1 tbsp sunflower or vegetable oil
1 onion , sliced
1 pepper , sliced (we used ½ green and ½ orange)
200g beansprouts
1 red chilli , sliced (optional)


  • Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
  • Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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Make 2 servings of noodles at a time to make sure the wok stays hot. 1 Pour boiling hot water over vermicelli and let soak for 3 minutes. Strain, then chill under running cold water. Toss with vegetable oil, divide in half and reserve. 2 Divide all vegetables in half and reserve. 3 Slice shrimp in half lengthwise.

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2021-08-21 Preparing Singapore Noodles. Fillet chicken breast into 3 to 4 pieces and slice. Add sliced chicken to a mixing bowl and crack 1 egg. Add the cornflour and 1 tbsp vegetable oil. Mix thoroughly and place in the fridge for 20 minutes. Prep the curry by heating 40ml of vegetable oil in a wok to 190°C (375°).

2022-05-10 Put the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Leave to soak for 2-3 minutes or until softened. Drain well. Mix the curry powder, turmeric, soy, sugar, wine and pepper in a small bowl. Meanwhile, heat the oil in a wok over a high heat and, once hot, fry the ginger, garlic and chilli.

2019-01-28 Push all the ingredients to the side of the wok. Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs. Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli.

2020-09-19 Add 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage). Stir-fry for another 15 seconds. Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds. Then add the dried red chili peppers, napa cabbage, and carrots.

2015-01-19 Method. In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions.

Preheat the oven to 200°C/390°F. For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges.

Hainanese Kaya Toast. Lor Mai Gai. Chicken Dum Biryani. Dry Mee Siam. Milky Fried Fish Soup. Kacang Pool. Nonya Zhang. Nasi Lemak. Shredded Chicken & Century Egg Porridge.

2020-07-14 Place the same wok or skillet back on high heat. Add about 1–2 tablespoons neutral oil and then toss in the onion, stir for 2 minutes or so, …

STEP 4. Add chicken, prawns and remaining oil to the wok or pan. Cook, stirring, for 2 mins or until the prawns start to curl and change colour. Return the onion mixture to the pan with the snow peas. Cook, tossing, for 3 mins or until the snow peas are tender-crisp and the chicken and prawns are cooked through.

Thinly slice pepper. In a small bowl, stir lime juice with soy, water and 1 tbsp (15 mL) oil. Heat remaining tbsp (15 mL) oil in a large, non-stick frying pan or wok over medium-high heat. Add ...

Preparation. Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they’re just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels. Cut the celery into 4-inch pieces and then slice lengthwise into thin strips.

2021-08-05 Serves: 4. 250gm dried vermicelli noodles; ¼ cup vegetable oil; 4 eggs, lightly beaten; 1 brown onion, finely chopped; 4 garlic cloves, grated; 1 …

2020-05-28 Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator. Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut bundle of noodles in half.

2020-07-11 Stir fry on a medium flame for a couple of seconds. You can even use any other type of oil like sunflower oil or peanut oil. 10. Add ⅓ cup chopped spring onion whites (scallion whites) or onions. 11. Mix and begin to stir fry on high heat or high flame. stir fry spring onions on high heat for 1 minute. 12.

Love Singapore Noodles, a family favourite and so easy. Looking forward to trying this recipe. About the name, I’ve always understood it to be because Singapore is a mix of cultures, Indian, the Orient and those in between, and the flavours of all i.e. curry, soy, and coconut,(the milk in my recipe) are all together in there. Interesting it ...

2022-04-28 These Singapore Street Noodles are a PF Chang’s copycat made with chicken, shrimp, julienned veggies and the best homemade curry sauce. Heat canola oil in a large skillet over med-high heat. Add chicken, cooking for 3-4 minutes until browned and seasoning with salt & …

2021-07-28 Add eggs and cook, breaking into pieces, until just set but still moist. Remove from wok and keep warm. Add another 1 tablespoon of oil. Add onions and garlic and cook until softened. Add bell peppers and cook until tender yet crisp. Add rice noodles, chicken, sausages, and shrimp. Add sauce mixture and sprinkle in curry powder.

2020-06-11 Transfer pork to the plate with the egg. Add the remaining 1 tablespoon oil, onion, garlic, and ginger. Cook and stir for 2 to 3 minutes, until the onion just starts to turn soft. Add the shrimp and the bell pepper. Cook and stir until the shrimp …

2020-12-15 Instructions. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, …

Instructions Checklist. Step 1. Bring a medium saucepan of water to a boil. Add rice noodles (or rice sticks) and remove from heat. Let stand for 5 minutes. Drain in a colander and rinse with cold water. Set the colander on top of the saucepan and place near the stove. Advertisement. Step 2.

2021-06-22 Gather the ingredients. Marinade chicken with the marinade seasoning for at least 15 minutes. Marinade prawns with the marinade seasoning for 5 minutes. Stir-fry it until the prawn turns to red a colour and leave it to one side. Soak the rice noodles in warm water for 10-15 minutes to soften and drain the water.

Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Transfer beans to a large bowl and set aside. Add prawns to pan, stir-frying for 1 minute or until curled ...

This Singapore Noodles recipe might seem more laborious than most stir-fry recipes because the ingredients are added to the pan in stages (the egg and shrimp cook separately, and then the veggies), but the actual cook time is less than 15 minutes from start to finish. As with all stir fries, the prep work takes more time than the actual cooking – but is SO worth every second! In …

Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water ...

2022-03-02 When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through. Sheryl Julian.

2019-10-05 Return the wok to medium heat and add the remaining oil then add the garlic, ginger and onion, cook for 2 minutes until onion starts to softened. Next, add capsicum and carrot cook for 1 minute. Lastly, add noodles, sugar snap peas, egg and Sauce and a splash of cooking water. Toss until the sauce coats all the noodles.

2016-11-21 Jump to Recipe. Singapore Noodles are easily made at home with egg noodles, eggs, veggies, prawns and curry powder, which are the dominating ingredients in this recipe. You will crave for this chow mein variety as I do! Make the stir-fried Asian noodles with the step by step recipe below. Stir-fried noodles are popular all over the world.

2018-06-04 Instructions. Place the vermicelli rice noodles in a large pot and cover with water bring to a boil, turn down the heat and let the noodles soak till soft. Remove the cooked vermicelli noodles, strain and set aside. Wash your carrot then slice and set aside. Meanwhile whisk together in a small bowl the sauce ingredients.

Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation...

1. Shred the chicken, wash and shred the greens, wash and drain the bean sprouts for later use. 2. Mix the chicken with a spoonful of light soy sauce, sugar and cornstarch and marinate for 15 minutes. Add a spoonful of oil to the pot, pour in the chicken shreds, stir …

2022-04-28 coconut milk, lime juice, raw skinned peanuts, galangal, Thai chili and 8 more.

Stir in the curry powder and turmeric. Add the drained noodles and stir-fry for another 2–3 minutes until the noodles are coated in the spices. Spoon in the soy sauce and cook for 1 further minute. Remove from the heat and scatter through the spring onion, chilli and coriander. Squeeze over the lemon juice, then serve hot.

When they are done, drain and set aside. While the noodles are cooking, heat the olive oil in a separate large skillet over medium heat and add in the red onion, bell pepper, and shredded cabbage. Stir until the veggies have softened, about 8 to 10 minutes. Add in the ginger and garlic, and stir for 1 more minute.

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