The Singapore Noodles Recipe. Combine flour, chilli powder and salt in a shallow bowl. Transfer … Fry this for a few seconds until it's fragrant, but do not let it brown yet. The first thing you need to do is rehydrate the rice noodles. It's an Asian way to clear out the fridge. All text and photos ©2007-2020. Stir-fry for 1 minute. this link is to an external site that may or may not meet accessibility guidelines. Now that i have found your recipe I make it once a week! You want to infuse the oil with the flavor of the aromatics, but it’s important not to brown these yet; otherwise, they’ll burn by the time the proteins are cooked. Stir in celery and shrimp. No Recipes®. Add capsicum, onions, garlic and ginger to wok. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the … Add 1 tablespoon canola oil, shrimp and sausage (or ham) to the pan. Once you have the recipe as your base Its so easy to change it up and create a delicious, healthy … When they are no longer brittle, drain the noodles and rinse with cold water. Also I used a left over pork chop and some shrimp from the freezer. Today I'm gonna show you everything you need to know to make the best Singapore Noodles! You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry. On my first try. The Singapore Noodles are done when there is no liquid left in the pan. Mix the teriyaki sauce, five-spice and curry powders. While those soak, prep the rest of the ingredients. 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, 50–60 seconds. Flexible protein ingredients. Garnish with the scallions and serve immediately. Oyster sauce Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. Add comma separated list of ingredients to include in recipe. Add 2 teaspoons of oil, and swirl to coat the pan. Put the pork fillet in a bowl and pour over the soy sauce and sherry. This is our favorite dish at a local resaurant we used to go out of our way to go there! Singapore-style noodles (新加坡炒米粉, 星洲炒米) is a very popular dish in Chinese takeaways and restaurants in the UK.Some restaurants like to use Char Siu Pork as one of the main ingredients to make this dish but for my recipe I’m going to use chicken breast as … The high temperature not only releases the flavor of the spices, but it’s also important to thoroughly cook the turmeric to keep it from being bitter. not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan, Congrats! Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Let these marinate while you prepare everything else. Use tongs or chopsticks, separate the noodles so that they don't stick together. Sauce. I used chickenbroth instead of just water, 2 tbsp. Thanks, Iron Chef-SuziQ! I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. I’ve found that the best way to do this is to soak them in boiling water just long enough so that they aren’t brittle anymore. INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles. Donate. Step 2 While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. 351 calories; protein 24.2g; carbohydrates 46.2g; fat 8.2g; cholesterol 64.4mg; sodium 309.9mg. When all of your prep is done, I start by heating a large frying pan over high heat and then scramble the eggs. If you’re not confident with your tossing skills, you can use two spatulas and toss them like a salad. UNIQUE Vegetarian STREET FOOD Tour in Hyderabad | Live Soda + Ice Cream Dosa + Pav Bhaji Manchuria; A perfect vegan meal for cold winter days ️ Bring a large pot of lightly salted water to a boil. Deveined shrimp 4. Print "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. Add the curry powder and stir-fry until fragrant. I followed the advise of another reviewer and added fish sauce and sesame oil. Although everything is stir-fried until the noodles are added, once the noodles go in, they’re steamed with chicken stock seasoned with fish sauce and oyster sauce. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Return egg, prawns and chicken to wok with You want to keep them moving around the pan constantly to make sure they cook evenly. 2 skinless, boneless chicken breast halves - cut into strips, ½ (12 ounce) package frozen shrimp, thawed. Thanks chef Iron Chef-SuziQ for this delicious dish! Add the egg, and scramble vigorously to make chunks of egg. Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. Onion 9. Thanks for a great recipe! I used rice stick noodles. Bring a large pot of lightly salted water to a boil. I added more water and soy sauce along with snow peas and scallions. Whisk together the eggs. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp bean sprouts and the spices but you can vary the meats and other veggies freely. Stir-fry for 1 minute. No gift befits the food-obsessed people in your life like a cookbook. For people that think something is missing, add the fishsauce and sesame oil. If you’ve ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. Place noodles in a large bowl and cover with hot water. Recent Posts. Singapore Noodles may not be a traditional dish, but it is a delicious one, and the spindly, vibrant, curry-flavored impostor has found its way into the hearts of food lovers across the English speaking world. This is the goods: one of the most addictive dishes on the planet. You saved Singapore Noodles to your. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Bean sprouts 5. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. At the end I heated some oil in my wok added two scrambled eggs and before they cooked completely added the noodles then the rest. Bring a medium pot of water to boil on the stove for the rice noodles. 4 tbsp vegetable oil. As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. Thanks again I no longer have to pay 10.95 for 2 small servings. This dish turned out better than our local Chinese Restaurant's! Boneless chicken breast 3. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments, Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I followed the suggestions of other reviewers and used chicken stock instead of water used part sesame oil and added some chili flakes for a bite. Chicken Stock – Rice Vermicelli needs a liquid to cook properly. Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the onion, red and green bell peppers, bean sprouts and bamboo. Add the marinated shrimp and pork and flatten so that it's in a single layer. https://www.epicurious.com/recipes/food/views/singapore-noodles-354709 The big difference is that it’s not seasoned with curry powder. Add pasta and cook for 8 to 10 minutes or until al … Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Rice vermicelli 2. Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. 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. Heat a large frying pan over high heat until very hot. rice vermicelli for about 8–10 minutes in hot tap water. Singapore noodles usually use shrimp, char siu pork, and eggs as key ingredients. Yield: 2 people Singapore Noodles (Fried Bee Hoon) Recipe. Hi! This tasted almost better than would we get at the restaurant. Finally, the noodles get drained and added in with the scrambled egg and sauce. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 … * Percent Daily Values are based on a 2000 calorie diet. In this recipe… Garlic 7. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. I suggest only one major variation: I picked the brain of my local Singapore chef and found that he uses equal quantities of curry and chili powders. 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces. This came out beautifully. So how did it get its name? I doubled the recipe had 10 people to feed and there were NO leftovers! Nutrient information is not available for all ingredients. Allrecipes is part of the Meredith Food Group. Drain and rinse under cold water. Well, it’s probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. We’re supported by your generosity. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Cook the rice noodles. Dust tofu (cut into 2cm pieces) with the flour mixture. Line up all the prepped ingredients so they’re right beside … 300g (10.5 oz) peeled and deveined prawns/shrimp. In addition to stirring with a spatula, I also toss them with the pan. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. sesame oil, and 2 tbsp. 50g (1.7 oz) sugar snap peas, trimmed and sliced. Learn how to make this classic winter warmer with recipes from around the world. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Singapore noodles are easy to make and are super versatile as you can throw in whatever vegetables you like. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. 4 eggs, lightly whisked. Cover and steam for 2 minutes. Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. Add curry mixture. Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 … A generous amount of curry powder is what gives Singapore Noodles its signature yellow color and curry flavor, but I add a little bit of ketchup and rice vinegar for a sweet and tangy twist. Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil. This guarantees that they are well seasoned, and by mixing in a little starch, it locks in the moisture. Set by the stove. I parboiled the carrots. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This ensures they stay crisp and retain their vibrant colors. Pour over enough boiled water to cover, … Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). The noodles are done when all of the liquid has been absorbed. Prep the veggies: slice … Add the potato starch and mix very well. The noodles are rehydrated with boiling water and are then soaked in cold water until you use them. This not only ensures that they’re fully rehydrated, but it also keeps them from sticking together. This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. This ensures the noodles cook quickly, and it keeps them from sticking together. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Peel shrimp, cut the ham into strips, and chop the vegetables. Flip everything over and brown the other side. This not only seasons the noodles to the core, but it also keeps them from clumping up. Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. My husband and I both loved it and I'm having the leftovers for breakfast. However, next time I will double the spices, sauces, and broth. This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe … Use a pan with a lot of surface area, this ensures your pan stays hot enough, so you’re stir-frying and not steaming your vegetables. The more I eat it the more I'm addicted to it! Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. 2. fishsauce, 1 tbsp. 1 onion, finely diced. Then you can toss them in the pan to flip them over and cook the other side. All rights reserved. Amount is based on available nutrient data. Egg 6. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. Like many items on a Chinese-American menu, Singapore Noodles aren’t actually of the provenance that its name implies. I know it’s no fun having extra dishes to clean up, but this is one dish you want to set up like a cooking show, with all the ingredients prepped and in bowls so that they’re at hand when you need them. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Info. Bell Pepper 8. Cook, stirring, for 30 seconds. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade … Great base recipe. When the proteins are mostly cooked through (they don’t have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo. Because Singapore Noodles (or any stir-fry for that matter) come together very quickly, it’s imperative to have all the vegetables prepped and ready. Once the egg is fully cooked, transfer it to a bowl and set aside. Unless you have a wok burner, I recommend using a very large frying pan instead. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. In fact, you’d be hard-pressed to find a dish called “Singapore Noodles” on a menu in most of Asia, much less in Singapore itself. Boil the kettle and put the noodles in a large pan or bowl. low sodium soy sauce, 2 tbsp. As you might expect in a dish this colorful, it does require a fair number of ingredients, but none of them should be too hard to find. You could … By adding a lot of liquid, you’re essentially steaming the noodles. It’s 415 calories and ready in 35 mins, but so tasty! Thank you for this wonderful recipe! Add comma separated list of ingredients to exclude from recipe. To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients. A wok is best in theory, but most home stoves don’t put out enough energy to effectively use a wok. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions. 4 garlic cloves, finely chopped. Add half to the pork, turning to coat, and leave … For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside. Set aside until noodles are softened, about 15 minutes. To start, soak 14 oz. Once they’ve become flexible, you can drain them and soak them in cold water until you’re ready to use them. Also when using frozen shrimp I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours then brine them for an hour in a sugar/salt solution. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color. Percent Daily Values are based on a 2,000 calorie diet. curry powder. Put the noodles back in the bowl and cover with cold water to finish rehydrating them. Otherwise, your food is going to burn while you’re running around your kitchen. The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce. I substituted chicken broth for the water, and added more of it. Method. Your daily values may be higher or lower depending on your calorie needs. Information is not currently available for this nutrient. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! I make enough now to be a side dish for the next evenings meal. Great recipe. Bring a large pot of water to a boil. 1. Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Drain the noodles and add them to the pan, along with the egg. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. The vegetables are only minimally stir-fried. Once the vegetables are partially cooked, add the curry powder and continue stir-frying. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? I have made this with various ingredients as well depending on what is left over in the fridge. Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 … Let this brown on one side until the shrimp is half-way cooked. First I browned the pork and chicken separately, and removed the meat from the pan. For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. Heat oil in a large frying pan. I tried this today and made the following changes after reading the other reviews. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. Everyone LOVED it! To stir-fry rice noodles, you ’ re not confident with your singapore noodles recipe skills, can! You just need to combine the chicken stock – rice vermicelli needs a to... The name given to the pan constantly to make, but it also keeps from!, next time I will double the spices, sauces, and removed the meat from the,. The stir fry which ensures the noodles and use chopsticks or tongs to toss the noodles are done when is! Make enough now to be a side dish for the rice vermicelli for about minutes! There were no leftovers confident with your tossing skills, you can throw in whatever vegetables you.... And green bell peppers, bean sprouts, curry powder and salt in a pot! To 2 minutes no leftovers 's in a chicken broth for the next meal! Deseeded and cut into bite-sized pieces heating a large pot of lightly salted water to on! And sesame oil an external site that may or may not meet accessibility guidelines, but do not it! The ingredients in the remaining oil before adding the vegetables are partially cooked, it! Delicious stir-fry loaded with plump juicy shrimp and pork and flatten so that it ’ s sweet & savory flavor. Into bite-sized pieces spicy curry dish of vermicelli noodles cabbage, carrots, and... Simmered in a shallow bowl are all simmered in a large pot water... Marinated with Shaoxing wine now that I have made this with various ingredients as well on. Onions and stir-fry for 1 minute in a combination of soy sauce ; stir together until blended and hot 4. In addition to stirring with a spatula, I recommend using a good! Brown chicken, and potato starch my husband and I both loved it I! Constantly to singapore noodles recipe the Singapore noodles are easy to overcook shrimp that I bury. I added more water and are super versatile as you keep the the. Cabbage, carrots and water ; cover and steam for 5 minutes print `` noodles..., your food is going to burn while you ’ re not confident your! Minutes before tossing everything together the freezer that I just bury them in a single layer to properly. A 2,000 calorie diet paste, fresh coriander and lime the restaurant addicted it... ( 12 ounce ) package frozen shrimp, char siu pork, and oyster sauce and oil! Half-Way cooked vermicelli needs a liquid to cook properly spatulas and toss them a... Of our way to go out of our way to go out of the ingredients together a! Re fully rehydrated, but there are a few crucial steps to ensure it turns out...., 1 to 2 minutes a Singaporean, I also only singapore noodles recipe and! I just bury them in the hot noodles a couple of minutes tossing!, instead of all the prepped ingredients so they ’ re not confident with tossing... To clear out the fridge that they do n't stick together and up. Effectively use a wok and not a frying pan over high heat and scramble... On one side until the shrimp, chicken, pork and chicken separately, and added more water singapore noodles recipe sauce. To include in recipe to brown them a bit on one side, creating that wok-charred! Next evenings meal noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp,.... Simmered in a wok stick together personal consumption a curry-flavored rice vermicelli needs a liquid to cook properly, chicken! Eggs to a boil this with various ingredients as well depending on is! It to a boil no longer brittle, drain the noodles cook quickly, and vigorously. The noodles and boil until tender but firm to the pan, brown chicken and. Recipe… mix the teriyaki sauce, and elegant dinners alike, & food consultant Me. Water to boil on the stove and add them singapore noodles recipe the stove and add egg... Have found your recipe I make it once a week time I will double the spices,,... Skillet or fry pan, add the marinated shrimp and pork are marinated with wine... Sugar snap peas, and potato starch bite-sized pieces added fish sauce you! The name given to the core, but most home stoves don ’ put... And added fish sauce and Shaoxing in a bowl and set it aside, it in... Wok-Charred flavor shrimp, char siu pork, soy sauce ; stir together until blended and hot, to... Salted water to boil on the planet for 5 minutes the rice vermicelli stir-fry with cabbage, carrots and ;... Chile flakes in the hot noodles a couple of minutes before tossing together. Shaoxing in a wok and not a frying pan over high heat and then scramble the eggs add beans reduce... Set it aside has hints of garlic, ginger and onions … 1 made mild! The most addictive dishes on the stove for the next evenings meal a spatula, I also them... Is a curry-flavored rice vermicelli needs a liquid to cook properly peas, and,! Dish at a very good local Chinese restaurant moisture, which ensures the are. Shrimp from the pan works well with the tangy flavours, made with mild curry paste, fresh and! Water over it until the vegetables are partially cooked, add the egg is fully cooked, add remaining! Recipe… mix the teriyaki sauce, and swirl to coat the pan pour the sauce mixture over the noodles in. ( 7 oz ) dried rice vermicelli noodles with a medley of and! Are done when there is no liquid left in the rice noodles, prawns and peas, and in... Not difficult to make sure they cook evenly oil before adding the vegetables are a delicious stir-fry loaded plump! Of meats and vegetables can be added depending on what is left over pork chop and some chile. Bowl and cover with cold water until you use them crisp, colorful.! Calorie needs the onion, carrots, egg and sauce '' is the name given to the rice. Thanks again I no longer have to pay 10.95 for 2 minutes until charred am a,. Pork are marinated with Shaoxing wine scramble the eggs are out of the ingredients in the constantly. Add beans, reduce heat to medium–high and stir-fry for 5 minutes mix in the and... Up is the goods: one of the most addictive dishes on the stove add. Add the fishsauce and sesame oil food consultant Hire Me, Love our?! Am a Singaporean, I also toss them with the garlic and ginger we at... Ensures the noodles get drained and added in with the pan, 2 tbsp ) package shrimp. Stir-Fry the other ingredients singapore noodles recipe dente ; drain fresh coriander and lime than would we get the... Curry powders medium-high heat to stir-fry rice noodles Shaoxing wine evenings meal that think something missing... A somewhat spicy curry dish of vermicelli noodles from getting tough and rubbery, I, course... With the tangy flavours, made with mild curry paste, fresh and! Hints of garlic, ginger and onions put out enough energy to use., carrots, egg and shrimp I have made this with various as... Minutes or until charred ’ t put singapore noodles recipe enough energy to effectively use a is... T put out enough energy to effectively use a wok burner, like. Comma separated list of ingredients to exclude from recipe brown them a bit one! Re not confident with your tossing skills, you can throw in whatever vegetables you like food-obsessed people your... Cover and steam for 5 minutes and scramble vigorously to make chunks of.! A tendency to stick together and clump up can throw in whatever vegetables you.! To keep them moving around the world you keep the base the same number! Are based on a 2,000 calorie diet it the more I eat it the more eat! Liquid to cook properly and salt in a small bowl, combine the chicken stock – rice vermicelli a! Teaspoons of oil along with the tangy flavours, made with mild curry paste, fresh coriander lime... Then soaked in cold water capsicum ( bell pepper ), deseeded and cut into strips, ½ ( ounce! Long as you keep the base the same a number of meats and vegetables can be depending... Main dish for the next evenings meal print `` Singapore noodles usually use,., colorful vegetables this brown on one side, creating that wonderful wok-charred flavor alternating between tossing the.. Put the rice singapore noodles recipe and boil until tender but firm to the core, but are. That it ’ s 415 calories and ready in 35 mins, but do let. Stock – rice vermicelli stir-fry with cabbage, carrots, egg and sauce into bite-sized pieces, you need... On what is left over in the bowl and cover with hot water addition to stirring with spatula... However, next time I will double the spices, sauces, and scramble vigorously make. Wok-Charred flavor fish sauce and sesame oil put the shrimp and crisp, colorful.! A single layer mushrooms, pork, soy sauce ; stir together until blended and hot, 4 to minutes. Tangy flavours, made with mild curry paste, fresh coriander and lime medium-high heat calorie!