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How To Make Singapore Noodles

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How To Make Singapore Noodles
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Singapore Noodles Recipe. This mild spicy dish is both quick and easy to make and is guaranteed to bring a touch of the orient to your dining table. Savour our Singapore Noodles recipe. Enlarge Singapore Noodles Recipe. This mild spicy dish is both quick and easy to make and is guaranteed to bring a touch of the orient to your dining table. Savour our Singapore Noodles recipe.
Serves:
2 to 4
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour

Step 1: You will need

  • 150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking
  • 12 shrimps peeled
  • 150 g pork, cubed (chicken will do as well)
  • 30 ml rice wine or white wine
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • ½ tbsp brown sugar
  • 1 tbsp corn starch
  • 60 ml vegetable oil
  • ½ onion sliced
  • 1 handful bean sprouts
  • ½ red pepper sliced
  • 1 spring onion sliced
  • 2 cloves garlic minced
  • 2 eggs whisked
  • 1 ½ tbsp curry powder
  • salt and white pepper
  • few sprigs of coriander for garnish
  • 1 wok
  • 1 wooden spoon
  • tongs
  • 1 tray
  • 1 slotted spoon

Step 2: Marinate the shrimp and pork

Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

Step 3: Cook the marinated shrimp and pork

Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.

When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.

Step 4: Cook the vegetables

Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.

Place the vegetables on the tray beside the pork and shrimp.

Step 5: Cook the egg and the noodles

Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.

Step 6: Combine the other ingredients

Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.

Step 7: Garnish and serve

There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!
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Tips & Comments
  2. Lakrasia

    I really didn't like this at all. Possibly I shouldn't have used Madras curry powder, but it didn't specify what type of curry powder to use. Even apart from that, the combination of soy sauce and fish sauce made the meat and prawns taste like they'd gone off. I do like salty food, but this was way too salty. Very disappointed.

  3. Silverfox616

    I have prepared this dish many times. I do not care who it belongs to, it is a great dish and one can make changes to their palate tastes.

  4. YenNguyen239

    Rice noodle is a popular food in Vietnam too. We love it. Many dishes are delicious. Especially Pho, Stir fried noodle, salad noodle… So I was absolutely thrilled to find this Vietnamese Brown Rice Noodles called Happy Pho – it only has a few organic & all natural spices, brown rice, organic green tea, water and salt. That’s it! No hidden gluten. It takes only 10 mins to cook. And most importantly, tastes amazing! I came across their demo at Bryan’s in Laurel Village. But apparently they’re in Whole Foods Oakland. Check out their products here http://staranisefoods.com/our-products.aspx. I've also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428

  5. Hosnythegreat

    A tasty and nutritional dish. Video and written steps were clear & rational. I cooked double the amount substituting scallops for ground pork (or chicken). I also couldn't get myself to add 3 Tbsps of curry powder. I used half the amount, and it was perfect. I am happy that I discovered your friendly and informative site./: Hosny the Great

  6. jabuticaba

    Did this tonight excellent.Wish i had added chili.not a decent asian restaurant in Rio so went down well

  7. xeniasworld

    Hello all, I combined this dish with the Pad Thai recipe, wich some people here prefer. That means, I added tamarinde, hot chilli sauce and a little vinegar to the noodles before mixing with shrimps and chicken. It is also good idea to put in the spring onions and bean sprouts at last. Less curry powder will do. The result is what you never forget. greets Xenia

  8. Nennette45

    Very good ! This is the second times I do it !

  9. martapiec

    What is the problem of all those guys complaining about originality? I ate this dish several times: in Hanoi or in Paris : always called Noodles A LA Singapore. Expression "a la" means more less inspired, not original. I agree I didn't eat it in Singapore, but what is the problem??? French would tell you that a baguette sold in US or Britain has nothing to do with the original baguette, but again: What is your problem?

  10. banana_in_UK

    I've spend half my life in Spore and I've not ate anything like this in Spore. This is more like Pad Thai noodles to me. It's a modified version of the Pad Thai noodles in that it adds curry powder. I'm utterly disappointed as I was looking for the recipe for this Sporean fried hokkien noodles that I used to get in Spore hawker centers.