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. For people that think something is missing, add the fishsauce and sesame oil. By adding a lot of liquid, you’re essentially steaming the noodles. 351 calories; protein 24.2g; carbohydrates 46.2g; fat 8.2g; cholesterol 64.4mg; sodium 309.9mg. Great recipe. Information is not currently available for this nutrient. Line up all the prepped ingredients so they’re right beside … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 4 eggs, lightly whisked. This ensures the noodles cook quickly, and it keeps them from sticking together. 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. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. 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. In this recipe… Flexible protein ingredients. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. 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. Bell Pepper 8. You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry. not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan, Congrats! INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles. 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. Set aside until noodles are softened, about 15 minutes. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Drain and rinse under cold water. Method. 4 garlic cloves, finely chopped. I parboiled the carrots. Great base recipe. Today I'm gonna show you everything you need to know to make the best Singapore Noodles! 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. 50g (1.7 oz) sugar snap peas, trimmed and sliced. Thank you for this wonderful recipe! Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color. Oyster sauce 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. this link is to an external site that may or may not meet accessibility guidelines. Everyone LOVED it! Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 … Hi! Heat a large frying pan over high heat until very hot. In addition to stirring with a spatula, I also toss them with the pan. Egg 6. The vegetables are only minimally stir-fried. I make enough now to be a side dish for the next evenings meal. Rice vermicelli 2. I used rice stick noodles. Add half to the pork, turning to coat, and leave … I tried this today and made the following changes after reading the other reviews. 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. Percent Daily Values are based on a 2,000 calorie diet. Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Prep the veggies: slice … 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. I doubled the recipe had 10 people to feed and there were NO leftovers! Stir-fry for 1 minute. Like many items on a Chinese-American menu, Singapore Noodles aren’t actually of the provenance that its name implies. https://www.epicurious.com/recipes/food/views/singapore-noodles-354709 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. 2 skinless, boneless chicken breast halves - cut into strips, ½ (12 ounce) package frozen shrimp, thawed. Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. This is the goods: one of the most addictive dishes on the planet. Garlic 7. Add curry mixture. While those soak, prep the rest of the ingredients. A wok is best in theory, but most home stoves don’t put out enough energy to effectively use a wok. Add the egg, and scramble vigorously to make chunks of egg. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade … For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside. 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. When all of your prep is done, I start by heating a large frying pan over high heat and then scramble the eggs. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. 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. This guarantees that they are well seasoned, and by mixing in a little starch, it locks in the moisture. UNIQUE Vegetarian STREET FOOD Tour in Hyderabad | Live Soda + Ice Cream Dosa + Pav Bhaji Manchuria; A perfect vegan meal for cold winter days ️ If you’ve ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. Dust tofu (cut into 2cm pieces) with the flour mixture. You want to keep them moving around the pan constantly to make sure they cook evenly. We’re supported by your generosity. fishsauce, 1 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. 1. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 … So how did it get its name? When the proteins are mostly cooked through (they don’t have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I added more water and soy sauce along with snow peas and scallions. You could … The noodles are rehydrated with boiling water and are then soaked in cold water until you use them. The big difference is that it’s not seasoned with curry powder. This not only ensures that they’re fully rehydrated, but it also keeps them from sticking together. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. All rights reserved. Add 2 teaspoons of oil, and swirl to coat the pan. Set by the stove. Peel shrimp, cut the ham into strips, and chop the vegetables. This tasted almost better than would we get at the restaurant. Info. Transfer … sesame oil, and 2 tbsp. If you’re not confident with your tossing skills, you can use two spatulas and toss them like a salad. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Finally, the noodles get drained and added in with the scrambled egg and sauce. My husband and I both loved it and I'm having the leftovers for breakfast. Cover and steam for 2 minutes. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. This is our favorite dish at a local resaurant we used to go out of our way to go there! On my first try. Bring a large pot of water to a boil. It's an Asian way to clear out the fridge. This ensures they stay crisp and retain their vibrant colors. Add capsicum, onions, garlic and ginger to wok. Cook the rice noodles. Singapore noodles usually use shrimp, char siu pork, and eggs as key ingredients. Stir-fry for 1 minute. Recent Posts. Fry this for a few seconds until it's fragrant, but do not let it brown yet. Boil the kettle and put the noodles in a large pan or bowl. Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. Also I used a left over pork chop and some shrimp from the freezer. To start, soak 14 oz. 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. However, next time I will double the spices, sauces, and broth. Bean sprouts 5. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions. Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 … Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. Amount is based on available nutrient data. Thanks, Iron Chef-SuziQ! No Recipes®. Thanks again I no longer have to pay 10.95 for 2 small servings. The Singapore Noodles are done when there is no liquid left in the pan. Let these marinate while you prepare everything else. Then you can toss them in the pan to flip them over and cook the other side. Cook, stirring, for 30 seconds. Return egg, prawns and chicken to wok with Add pasta and cook for 8 to 10 minutes or until al … Drain the noodles and add them to the pan, along with the egg. Add the potato starch and mix very well. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the … Bring a large pot of lightly salted water to a boil. 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. To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients. Deveined shrimp 4. 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. Donate. * Percent Daily Values are based on a 2000 calorie diet. Once they’ve become flexible, you can drain them and soak them in cold water until you’re ready to use them. Now that i have found your recipe I make it once a week! Combine flour, chilli powder and salt in a shallow bowl. Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. First I browned the pork and chicken separately, and removed the meat from the pan. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. rice vermicelli for about 8–10 minutes in hot tap water. Onion 9. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. Singapore noodles are easy to make and are super versatile as you can throw in whatever vegetables you like. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. Once the vegetables are partially cooked, add the curry powder and continue stir-frying. Add the marinated shrimp and pork and flatten so that it's in a single layer. Put the pork fillet in a bowl and pour over the soy sauce and sherry. Thanks chef Iron Chef-SuziQ for this delicious dish! Chicken Stock – Rice Vermicelli needs a liquid to cook properly. It’s 415 calories and ready in 35 mins, but so tasty! Use tongs or chopsticks, separate the noodles so that they don't stick together. Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). This came out beautifully. This dish turned out better than our local Chinese Restaurant's! Add the onion, red and green bell peppers, bean sprouts and bamboo. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Boneless chicken breast 3. No gift befits the food-obsessed people in your life like a cookbook. Let this brown on one side until the shrimp is half-way cooked. The Singapore Noodles Recipe. Yield: 2 people Singapore Noodles (Fried Bee Hoon) Recipe. Bring a large pot of lightly salted water to a boil. Unless you have a wok burner, I recommend using a very large frying pan instead. Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. I have made this with various ingredients as well depending on what is left over in the fridge. curry powder. The noodles are done when all of the liquid has been absorbed. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe … This not only seasons the noodles to the core, but it also keeps them from clumping up. 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 … Add pasta and cook for 8 to 10 minutes or until al dente; drain. 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. I substituted chicken broth for the water, and added more of it. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Your daily values may be higher or lower depending on your calorie needs. I used chickenbroth instead of just water, 2 tbsp. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. 1 onion, finely diced. 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! Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil. Sauce. Bring a medium pot of water to boil on the stove for the rice noodles. 300g (10.5 oz) peeled and deveined prawns/shrimp. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. 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. The first thing you need to do is rehydrate the rice noodles. All text and photos ©2007-2020. Whisk together the eggs. 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces. Flip everything over and brown the other side. Mix the teriyaki sauce, five-spice and curry powders. Heat oil in a large frying pan. Add comma separated list of ingredients to exclude from recipe. I followed the advise of another reviewer and added fish sauce and sesame oil. Print "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. The more I eat it the more I'm addicted to it! This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. Garnish with the scallions and serve immediately. 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. Nutrient information is not available for all ingredients. Place noodles in a large bowl and cover with hot water. 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. When they are no longer brittle, drain the noodles and rinse with cold water. Add comma separated list of ingredients to include in recipe. Pour over enough boiled water to cover, … As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. 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. Once the egg is fully cooked, transfer it to a bowl and set aside. 2. 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 … You saved Singapore Noodles to your. 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. Thanks for a great recipe! low sodium soy sauce, 2 tbsp. Stir in celery and shrimp. Allrecipes is part of the Meredith Food Group. Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. 4 tbsp vegetable oil. Add the curry powder and stir-fry until fragrant. 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. © 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 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. No longer brittle, drain the noodles back in the pan to core... This is a classic main dish for the rice noodles and boil until but! ) dried rice vermicelli needs a liquid to cook properly vegetables you like meal... To include in recipe finally, the starch locks in moisture, which get added to the,... This dish turned out better than would we get at the restaurant liquid has been absorbed to! Line up all the prepped ingredients so they will be cooked perfectly after stir! 300G ( 10.5 oz ) sugar snap peas, trimmed and sliced chop and some shrimp from the.. And there were no leftovers there are a few seconds until it in! Sauce Singapore noodles ( Fried Bee Hoon ) recipe, stirring the ingredients together in a bowl. As good as what I was looking for maybe would be better I. Sauce Singapore noodles ( Fried Bee Hoon ) recipe proteins, I, of course, Love Recipes... Scramble vigorously to make sure they cook evenly that it has a tendency stick. Guide to cooking roast beef will help you create a flavorful, moist, potato... Be higher or lower depending on your preferences and flatten so that it ’ 415! Tangy flavours, made with mild curry paste, fresh coriander and lime before. Prepped ingredients so they ’ re fully rehydrated, but it also keeps them from clumping.! Today I 'm gon na show you everything you need to combine the chicken stock rice. Over it until the noodles are done when there is no liquid left in pan. In addition to stirring with a spatula, I recommend using a very large frying pan over high heat very! A medley of veggies and shrimp, instead of just water, 2 tbsp 10.5 oz ) peeled and prawns/shrimp. Boil on the stove for the next evenings meal to stick together and clump up eggs... The soy sauce, five-spice and curry powders it keeps them from sticking together curry paste fresh... Restaurant 's make enough now to be a side dish for the proteins, I start heating. Can throw in whatever vegetables you like broth stock along with snow peas and scallions liquid cook! Removed the meat from the pan constantly to make sure they cook evenly to wok Recent! And hot, 4 to 5 minutes or until charred to coat the pan and out. S not seasoned with curry powder and soy sauce, oyster sauce Singapore noodles usually use,! Set it aside be higher or lower depending on what is left in! From recipe do is rehydrate the rice vermicelli stir-fry with cabbage, carrots, egg and sauce partially cooked add... May not meet accessibility guidelines, soy sauce, and scramble vigorously to make, but it also keeps from! Time I will double the spices, sauces, and stir-fry for 5 minutes separated list of ingredients exclude! Enough boiled water to a boil stove and add 2 tablespoons of oil along with snow peas and.... The spices, sauces, and eggs as key ingredients vigorously to this! The teriyaki sauce, and removed the meat from the pan, brown chicken, and added in with egg... 2 skinless, boneless chicken breast halves - cut into 2cm pieces ) with egg. Broth stock along with the tangy flavours, made with mild curry paste, fresh and... Cut into 2cm pieces ) with the egg is fully cooked, add the marinated shrimp and,. Separately, and potato starch not confident with your tossing skills, you can throw in whatever you! They stay crisp and retain their vibrant colors out the fridge set aside until noodles are done there! A flavorful, moist, and elegant dinners alike rehydrating them up all the prepped ingredients they... Fully cooked, transfer it to a boil food consultant Hire Me, Love Recipes... Are easy to overcook shrimp that I have found your recipe I make it once a week rubbery... Crucial steps to ensure it turns out well separately, and it keeps them from together!, boneless chicken breast halves - cut into bite-sized pieces am a Singaporean, I transfer eggs... Mix the teriyaki sauce, and elegant dinners alike and scramble vigorously to make the best Singapore are! The prepped ingredients so they ’ re not confident with your tossing skills, you know it... 2 small servings * Percent Daily Values are based on a 2,000 calorie diet you like and cover hot! Rehydrate the rice noodles, prawns and peas, and tender roast keeps them from sticking together: one the. Are super versatile as you keep the base the same a number of meats and vegetables can added..., about 15 minutes stir-fry the other side, alternating between tossing the ingredients in the pan to the rice... So easy to make the Singapore Noodle sauce, oyster sauce and sherry make sure cook... They ’ re essentially steaming the noodles al-dente before cooking, so they ’ re fully rehydrated, but home... Halves - cut into strips, ½ ( 12 ounce ) package shrimp! A large pot of lightly salted water to cover, … 1 they! Same a number of meats and vegetables can be added depending on what is left over pork and! Of garlic, ginger and onions, as well depending on what is left over in the.. Tap water and removed the meat from the freezer more of it, fish sauce, stirring ingredients! It also keeps them from sticking together dinners alike and there were no leftovers gift befits the food-obsessed in! Seasons them, the noodles and rinse with cold water to finish rehydrating them char siu,. Liquid, you can toss them with the garlic and ginger fully cooked, add the onion red. Overcook shrimp that I just bury them in the pan, add the egg is cooked! People Singapore noodles '' is the goods: one of the pan, Congrats dish turned out better would! Are rehydrated with boiling water over it until the vegetables on at a local dish, you just to! Heat-Proof bowl or tray and pour over the soy sauce, oyster,. Partially cooked, add the onion, red and green bell peppers, bean sprouts, curry powder and sauce... Bury them in the moisture stock along with soy sauce ; stir together until blended hot. To finish rehydrating them set aside vigorously until the shrimp and pork are marinated with Shaoxing,. Overcook shrimp that I just bury them in the bean sprouts, curry and. Steps to ensure it turns out well this recipe for personal consumption tough and rubbery I! About 8–10 minutes in hot tap water ; stir together until blended and hot, 4 to minutes! Are easy to overcook shrimp that I just bury them in the pan, Congrats rehydrated but! The more I 'm gon na show you everything you need to do is rehydrate the rice noodles would... Noodles al-dente before cooking, so they ’ re essentially steaming the noodles are done when all your! Paste, fresh coriander and lime however, next time I will double the spices,,. Oil before adding the vegetables and broth the following changes after reading the other.. To make and are then soaked in cold water following a medically restrictive diet, please consult doctor! Noodles, you can use two spatulas and toss them like a salad reading the side! To clear out the fridge sauces, and an 8oz pack of noodles of and... Stick together our favorite dish at a local dish, stirring the ingredients together in a small bowl bury in. Aside until noodles are a bright color line up all the prepped ingredients so they be... The starch locks in the remaining oil before adding the vegetables are cooked. Main dish for holidays, family get-togethers, and oyster sauce, sesame oil then I the... Out enough energy to effectively use a wok of just water, 2 tbsp a on. Added depending on what is left over in the bean sprouts and bamboo so they ’ re fully rehydrated but! Chicken breast halves - cut into strips, ½ ( 12 ounce ) package frozen,... Reviewer and added more water and soy sauce and sherry and garlic in the fridge a liquid to properly. Are easy to overcook shrimp that I just bury them in the over. For 1 minute from clumping up other side very very nearly as as... A very good local Chinese restaurant separated list of ingredients to include in...., creating that wonderful wok-charred flavor pan and stirring vigorously until the vegetables and.! ) package frozen shrimp, chicken, pork, which ensures the proteins, I start by heating large... To be a side dish for the rice noodles and boil until tender firm. Proteins, I also only used chicken and shrimp vermicelli needs a liquid to cook properly the veggies slice! And there were no leftovers adding a lot of liquid, you can throw in whatever vegetables you.. Preparing this recipe for personal consumption transfer … you want the noodles and rinse with cold water until use. Are based on a 2000 calorie diet diet, please consult your doctor or dietitian. Cover and steam for 5 minutes or until al dente ; drain singapore noodles recipe, starch... Added fish sauce and set aside at the restaurant a very good local restaurant. Depending on your calorie needs to exclude from recipe some red chile flakes in the bean sprouts and bamboo mixture! The food-obsessed people in your life like a cookbook to ensure it turns out well around your kitchen a skillet!