Authentic Singapore Noodles

Authentic Singapore Noodles

Fragrant stir-fried rice vermicelli tossed in a savoury curry sauce.

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5/5 (14)

Prep Time: 15

Cook Time: 20

Total Time: 50

Course: Main course

Cuisine: Chinese

Servings:

Calories: 408kcal

Author: Marc Winer

Equipment

Ingredients

180 g rice vermicelli dry weight. Opt for loosely packed bundles; tightly compressed noodles tend to break.

Curry Aromatics

1 tablespoon Madras curry powder
0.5 teaspoon ground turmeric optional
2 cloves garlic finely minced
0.5 shallot finely minced
1 tablespoon onion finely minced

Vegetables & Toppings

8 stalks white part of scallions cut into 5 cm (2-in) lengths
80 g mung bean sprouts trimmed—pinch off the bean and wispy tail, if present
0.25 onion thinly sliced
50 g red bell pepper julienned (thin strips)
50 g green bell pepper julienned (thin strips)

Proteins

50 g char siu (Chinese barbecued pork) julienned
50 g shrimp marinated (see below)

Shrimp Marinade

0.25 teaspoon salt
0.25 teaspoon white pepper freshly ground

Egg Omelet

1 egg made into a thin omelet and sliced into ribbons

Stir-Fry Seasoning

1 teaspoon salt
0.5 tablespoon sugar
1 teaspoon light soy sauce

Garnishes

white sesame seeds
green parts of scallions thinly sliced

US Customary - Metric

Procédé

Make the Egg Omelet

Beat the egg in a small bowl. Heat a wok or large skillet over medium heat with 1 tablespoon of oil.
1 egg
When the oil is shimmering, pour in the beaten egg.
Swirl the pan to coat the surface and cook until just set, about 45 seconds.
Turn off the heat, cover, and let the omelet steam for 2 minutes.
Roll the omelet up, cut it in half, then slice into thin ribbons. Set aside.

Preparation

Trim the bean sprouts, cut the scallions, slice the onion, and julienne the char siu and bell peppers.
80 g mung bean sprouts, 8 stalks white part of scallions, 0.25 onion, 50 g char siu (Chinese barbecued pork), 50 g red bell pepper, 50 g green bell pepper
Finely mince the garlic, shallot, and onion for the curry base.
Toss the shrimp with the salt and white pepper and let marinate for 10 minutes.
0.25 teaspoon salt, 0.25 teaspoon white pepper

Cook the Noodles

Bring a large pot of water to a boil, add the rice vermicelli, and cook for 1 minute 30, stirring gently. Drain without rinsing.
180 g rice vermicelli
Spread the noodles on a tray or in a colander lined with a tea towel (or cover with plastic wrap).
Let them steam in their own heat for about 10 minutes.
If they clump, gently separate the strands with your fingers.

Stir-Fry the Components

Heat a lightly oiled wok over medium-high heat and stir-fry the sliced onion for 30 seconds.
Add the bell peppers and cook for 15 seconds more. Transfer to a plate.
Without cleaning the wok, sauté the bean sprouts over medium-high heat for about 1 minute. Set aside.
Add a splash of oil, then stir-fry the shrimp for about 45 seconds, just until they turn pink. Remove and set aside.
50 g shrimp

Build the Curry Base

Return the wok to medium heat, add a little oil, and sauté the minced onion for 1 minute.
1 tablespoon onion
Add the garlic and shallot and cook until fragrant and translucent, about 1 minute.
2 cloves garlic, 0.5 shallot
Stir in the scallion whites and cook for 45 seconds.
Sprinkle in the curry powder and turmeric, drizzle in a little more oil, and cook for about 3 minutes, stirring, until the spices are toasted and fragrant.
1 tablespoon Madras curry powder, 0.5 teaspoon ground turmeric

Combine & Finish

Add the noodles and increase the heat to medium-high, tossing constantly to loosen the strands.
Season with salt, sugar, and soy sauce and toss for 15–30 seconds to coat evenly.
1 teaspoon salt, 0.5 tablespoon sugar, 1 teaspoon light soy sauce
Return the onion, bell peppers, and bean sprouts to the wok and toss for about 15 seconds.
Add the char siu and shrimp; stir-fry for another 30 seconds.
Add the omelet ribbons and give everything a quick toss.
Turn off the heat, transfer to a serving platter, and garnish with sesame seeds and sliced scallion greens.
white sesame seeds, green parts of scallions

Video

Notes

Cooking the rice noodles: To keep them from breaking during the stir-fry, briefly blanch the noodles in boiling water, then let them finish steaming in their own residual heat. Other methods work as well—such as soaking in cold or hot water until pliable, giving them a quick par-boil followed by a cold rinse, or dry-toasting them in a lightly oiled wok before stir-frying.

Nutrition

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