Singapore Noodles

February 14, 2022

This is a dish that’s shrouded in mystery. It is actually not from Singapore! But it is super delicious nonetheless and is quite popular in Chinese restaurants across the world. It features the use of curry powder and rice noodles to give its distinctive flavor.

Step 1:

• Canola Oil

• 2 Eggs, beaten

First, get your wok or pan extremely hot. Then add enough oil to coat the bottom half of the pan. Add eggs and scramble. Do not overcook.

Step 2:

• 6 oz Rice Vermicelli Noodles

In a pot of boiling, salted water, cook the rice noodles. Drain and rinse with cold water. If it still is sticky, add a little oil and toss the noodles to give it a light coating (optional).

Step 3:

• 2 TB Xiao Xing Cooking Wine (Can be subbed with Sherry. If you have neither, you can use white wine but it is less flavorful.)

• 1 TB Dark or Regular Soy Sauce

• 2 TB Toasted Sesame Oil

• 1 TB Curry Powder (visit my shop here for custom blended curry powders delivered straight to your door!)

• 1 tsp Brown Sugar

• 3/4 tsp White Pepper, ground

• 1 tsp Turmeric, ground

• 1 tsp Corn Starch

Whisk all ingredients in a bowl and set aside.

Step 4:

• 1 cup Onion, large diced

• 1 TB Minced Ginger

• 2 Garlic Cloves, minced

• 1 cup Green Onions, cut in 2 inch length

• 1 1/2 cups Sliced Red Bell Pepper, deseeded and white membrane removed

• 8 oz. Thawed Shrimp

• 6 oz. Roast Pork

I am making the most common version here with pork and shrimp, but feel free to customize with your desired proteins and vegetables!

Prepare the ingredients and set aside.

Step 5:

• Canola Oil

Get wok extremely hot. Add canola oil to coat the pan.

Add onions and saute until soft.

Add ginger and garlic. Cook until garlic softens.

Add roast pork and stir.

Add green onions and stir.

Add shrimp and cook until almost done.

Add red bell pepper and stir.

Add rice noodles from Step 2 and sauce from Step 3. Mix thoroughly.

Finish with scrambled eggs from Step 1.

Enjoy!