Singapore style noodles
Singapore-style noodles are rice noodles with curry spice, poultry, seafood and vegetables. Despite its name, this dish does not come from Singapore, but is characteristic of Chinese cuisine. It is a stir-fry dish, so you fry and mix the frying ingredients in it. The whole process takes place on a special heat, thanks to which vegetables, meat and seafood are juicy.
Preparing this stir-fry takes about 20 minutes. This time is quite short, because some of the ingredients are pre-fried separately and combined with the rest only in the last step. I start the cooking process with the preparation of rice noodles. The noodles I use to prepare this dish are vermicelli noodles. They are thin and quite long noodles in the shape of threads, which are ready to eat after 3 minutes after soaking in boiling water. In order for the noodles not to stick together, I pour them into a colander after soaking in the boiling water, rinse with cold water, and mix with oil.
Getting to the topic of frying, I only fry some of the ingredients separately. The ones I fry are meat, eggs, prawns and chicken. Once these are done, it’s time for vegetables. I start by frying the garlic and ginger, which last only a few seconds in a pan. If I fried them for longer, they could get burnt. Then I add carrots, which I also fry only for a moment. After that come the peppers, both sweet and jalapeno, and the sauce, then the pre-fried ingredients. I constantly mix the frying ingredients, as there is always a risk that something may get burnt.
Singaporean noodles can be served for dinner, for lunch, and I also often serve it at movie nights with friends. I like to make this dish during the week, when I have little time after work for cooking. It is really a very quick dish and as an idea for a quick dinner it works perfectly. I recommend you the recipe for Singapore noodles and encourage you to try it at home.
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Ingredients for Singapore style noodles.
- 400 g chicken breast
- 4 tablespoons of sunflower oil
- 200 g vermicelli noodles
- 1 teaspoon of oil
- 300 g prawns
- 2 eggs
- 200 g red onion
- 3 big cloves of garlic
- 250 g bell peppers
- 1 big jalapeno pepper
- 50 g carrot
- 2 big green onions
- 1 centimetre long piece of ginger
- 2 tablespoons of sesame oil
- 1,5 teaspoon of curry spice
Sauce:
- 3 tablespoons of soy sauce
- 2 tablespoons of fish sauce
- 1/2 teaspoon of sugar
- a pinch of white pepper
- a pinch of salt
How to make Singapore style noodles.
Put the vermicelli noodles in a bowl, pour boiling water over them and let it all stand covered for 3 minutes. After that, drain it into a colander, pour in a lot of water, drain slightly and add 1 teaspoon of oil. Mix and cool it down.
Put all the ingredients for the sauce in a cup and mix thoroughly.
Place a chicken breast cut into cubes in a wok along with 2 tablespoons of oil. Fry for 3-4 minutes, then transfer the meat to a plate. Pour 1 tablespoon of oil into the pan, add the prawns and fry for 2 minutes, then transfer them to a plate as well, and pour 1 tablespoon of oil into the pan again. Pour the beaten eggs into the hot oil and fry until the eggs are set and come in a form of an omelette. Break the omelette with a spoon into smaller pieces, and put these on a plate as well.
Pour 2 tablespoons of sesame oil into the same frying wok, add the mashed garlic and grated ginger and fry for a few seconds. Then add the cut onion and the carrot cut into sticks. Fry for 2-3 minutes, next add the bell peppers, jalapenos and curry powder. Continue frying for 2-3 minutes. After that, pour in the sauce from the cup, add the fried prawns, chicken and continue frying together for 2 minutes. At the end of frying, add the noodles, fried eggs and finely chopped onion. Mix and serve immediately after cooking.
Good to know when making Singapore style noodles.
After each individual frying of the ingredients, I wipe the wok with a paper towel.
While frying the eggs, break them with a spoon a bit in order to let them fry quickly and not to have a liquid consistency. Just like as if you were frying an omelette instead of making scrambled eggs.
In this dish, I used green, red and yellow bell peppers.
A popular ingredient used to make Singaporean noodles is pork. This time I made this dish without it.
The weight of prawns I provided in ingredients is of cleaned, ready-to-use prawns. When making the dish, I used raw frozen prawns, which I thawed in cold water before using.
Do you like dishes with rice noodles? If so, try our recipe for Asian rice noodle salad.
