Singapore Noodles Recipe
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(64)
Ingredients
3 servings
- 4-5 ounces vermicelli rice noodles (don’t use more, see notes)
- 8-10 ounces protein- thinly sliced chicken, tofu cut into ¾ inch cubes (or whole raw peeled shrimp)
- 1-2 tablespoons high-heat oil- peanut oil, coconut oil, or avocado oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- 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
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Preparation
Step 1
Cook the vermicelli noodles
Step 2
Bring a medium pot of water to boil on the stove for the rice noodles. Place the rice noodles in the boiling water, turn heat off, and let stand 3-4 minutes or until al dente. Do not overcook -or they will fall apart when stir-frying. 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. Alternatively, cook according to package directions.
Step 3
Make the Singapore Noodle Sauce
Step 4
stir the ingredients together in a small bowl. Set by the stove.
Step 5
Prep the veggies
Step 6
slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
Step 7
Cook the protein
Step 8
Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt and fresh cracked black pepper directly into the oil. Swirl until fragrant. 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 by the stove.
Step 9
Whisk the two eggs
Step 10
with a 3-finger pinch of salt in a small bowl. Set by the stove.
Step 11
Cook the veggies
Step 12
Add the onion to the wok, or large skillet, 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.
Step 13
Add the eggs
Step 14
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.
Step 15
Cook the noodles
Step 16
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.
Step 17
Combine
Step 18
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.
Step 19
Add Singapore Noodle Sauce into the noodles
Step 20
It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry.
Step 21
Taste, adjust salt and heat
Step 22
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. 😉
Step 23
Save recipe for the next time?
