Singapore Noodles
When I first moved to Windsor, Ontario I went to a little Chinese restaurant with a friend of mine and was introduced to Singapore Noodles. Oh boy, I was hooked immediately! Every week thereafter, I had to have this dish at the restaurant, for takeout 🥡 or delivery. I just had to have my fix of Singapore Noodles. I tried different locations but always went back to my favorite tiny Chinese restaurant.
I moved to different areas in Ontario and unfortunately, never found the same amazing flavor in Singapore Noodles at any location. When I got to the West Coast, one day I was talking to my husband David about how wonderful this dish was and how much I missed it. He just looked at me and asked me to try duplicating the recipe. What a challenge it was! I was in Windsor almost 30 years ago and reaching deep into my memory “box” 🤔 to recreate flavor and texture wasn’t an easy task.
It took me almost a month 🗓 to think of it but when I got ready, I announced to him that “tonight” was the night we were having “the” Singapore Noodles. I was almost there on my first try. After a couple more attempts, I finally got this dish to “perfection” or if you prefer my Windsor Perfection!
Soon after, it was where it should be, I decided to make my own Char Siu Pork. You must think -“she must be kidding me!”. No, I’m not and I’ll tell you why. The taste when this pork is freshly made is amazing plus it’s very cheap to buy. C’mon, as a foody, I just had to give it a try and I’m glad I did because it makes the dish taste even better 🥰.
It can be a bit challenging and time consuming when making Singapore Noodles but if you do your “mise en place” (read the Footnote for the definition below) before hand then making 👩🍳👨🍳 this dish becomes much easier. Also if there is any Char Siu leftover, here’s another recipe where I use it in… my Udon Noodle Soup!
It’s a fabulous recipe and worth the challenge of making it. After your try it, you’ll realize that this Asian dish will become your favorite too 💖!
Bon Appétit!🍽
Footnote: What does “Mise en Place” mean? It’s a French term that roughly translates into English as “putting in place” which means having everything prepped ahead and being ready before you start cooking. Prep all your ingredients, cut what has to be cut, measure everything, have your spices ready so when you’re ready to start a recipe, there’s no panic in the kitchen as some recipes can go pretty fast! I do my mise en place for each recipe I make because I want to “calmly” focus on making the dish not on freaking out because there is so much going on at once….
Check out these other tasty Asian recipes…😀
– Vietnamese Summer Rolls
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Wonton Soup
– Chinese 5 Spice Spare Ribs
– Thai Chicken Curry
– Sweet & Sour Pineapple Pork
– Quick & Easy Chicken Chop Suey
and for even more International recipes 🌏, click on this link… Recipe Category • International
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Singapore Noodles
Hover to scale
Ingredients
SAUCE
- 2 tbsp. sesame oil tips & tricks
- 4 tsp. Madras curry powder
- 2 large cloves garlic, minced
- 1/2 tbsp. fresh ginger, minced
- 1 cup low-sodium chicken broth
- 1 1/2 tbsp. low-sodium soy sauce
- 4 tsp. brown sugar, or to taste
- 2 tsp. hot chili paste
VERMICELLI
- 1 cup (8 oz.) dried rice noodles
- 2 tbsp. curry powder, or as needed
SINGAPORE
- 1 tbsp. sesame seeds, toasted
- 2 large free-run eggs, beaten
- few dashes fish sauce
- 4 tbsp. sesame oil, divided
- 1/2 tbsp. vegetable oil, if needed Footnote
- 1/3 medium white onion, sliced into thin strips (Lyonnaise cut) tips & tricks
- 1 large jalapeño pepper, seeded, ribs removed and thinly sliced
- 1/2 medium red pepper, thinly sliced
- 2 large cloves garlic, minced
- 1/2 tbsp. fresh ginger, minced
- 4 large green onions, diagonally sliced into 2-inch pieces
- 2 cups beans sprouts, rinsed and drained tips & tricks
- 10-12 large prawns, peeled and deveined
- 1 1/2 cups char siu pork (Chinese BBQ pork), thinly sliced see Recipe
- 2 tbsp. fresh chives (substitute nira chives), chopped tips & tricks
Directions
SAUCE
- Warm sesame oil in a small pan over medium heat. Add curry powder, garlic and ginger; sauté until fragrant, about 1 ½ minutes. Add chicken broth, soy sauce, brown sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove the pan from the heat and set aside.
VERMICELLI
- In a large bowl, place vermicelli in enough hot water to cover and soak until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water.
- Drain noodles and sprinkle with curry powder until they are evenly colored yellow; set aside.
SINGAPORE
- In a small bowl, add eggs and beat well before adding a few dashes of fish sauce; stir to combine and set aside.
- In a large wok over medium-high heat, add 2 tbsp. sesame oil. When hot, add onion strips and peppers slices; cook until softened. Add garlic and ginger; sauté for 1 minute. Add green onions and bean sprouts; stir fry for 3 minutes. Set vegetables aside in a bowl.
- Reduce the heat to medium and add 2 tbsp. sesame oil to the wok. Add shrimp and sauté for 30 seconds before adding char siu pork; toss to combine and sauté for 2 minutes. Remove the pan from the heat.
- In a small skillet over medium heat, add egg mixture and stir until scrambled but slightly wet.
- Return wok on the medium heat, add scrambled eggs and vegetables; toss to combine. Add vermicelli and toss until well combined. Pour in sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives.
Notes
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