Singapore Noodles

This entry is filed under Asian Recipes.


So easy to be greedy with Singapore noodles

Apart from excellent whisky sours, and a gloriously comfortable bed that made getting up each day impossibly difficult, the other major highlight of my trip to Singapore was the cooking class I took in at the Coriander Leaf Restaurant, in trendy Clarke Quay.

It was here chef Samir demonstrated various street dishes typical of the region including the infamous Hainanese Chicken Rice. But it was the Singapore Noodles that impressed me most.

In short they were historic. So outstandingly good, I’ve gone on to make them four times since my return. Nothing comes close to curling up with a bowl of spicy noodles and a good film on a Saturday night. It’s about as close as I get to a take away. Not because I’m a food snob – although I am of course! It’s more a case of trying to find a really good one in deepest darkest Gloucestershire.

If you enjoy subtly spiced, cheap and cheerful, fast food, Singapore Noodles are for you. As is the case with Asian cooking – all the effort is in the prep. The actual cooking part takes moments.

singapore-noodles-adding-eggsDon’t be freaked out by the eggs puffing up into a soufflé when they hit the wok …

It’s all part of the drama darling!

Just beat them like mad until they break into bite size pieces.

The artful part is separating the noodles into individual strands – a couple of forks and a bit of practice – think lift and separate (but not in a ‘cross your heart bra’ kind of way!) should do the trick.

If you want to go the whole hog, you can marinate the pork  first– scuse the pun – in a simple char su sauce. It certainly adds depth to the overall taste, but it’s not absolutely vital. Any leftover cooked meat will do.

As for the noodles, make sure you use rice vermicelli  – they’re much finer and lighter than egg noodles which in this instance are too heavy and would spoil the balance. But be warned, rice vermicelli noodles aren’t available in all supermarkets. Waitrose only stock Sharwoods which come in a pretty apple green packet, but avoid these at all costs because they’re too fine and turn to mush. Lidl on the otherhand stock a very good brand called Vitasia which are currently on special offer at 59p a packet. So if you have a store nearby, be sure to grab a packet or two.

You can also buy them online from The Asian Cookshop – noodles aside, this online store stocks a vast selection of spices and all manner of Asian products, helping you to make tastier meals.

The other key ingredient is my humble homemade fragrant curry powder.
If ever there was a case of spice to entice – this is it! but trust me it makes all the difference. Just a tablespoonful is all you need but it works like magic in creating an authentic dish that’s compelling to eat.

One last point, the quantities I’m giving you here are for 2 if not 3 generous portions, double up if you’re feeding extra and bare in mind any leftovers will still taste amazing the following day either hot or cold.

And So To The Recipe…

Singapore  Noodles

Serves: 2-3 generous portions
Preparation & Cooking Time:30 minutes
Effort Level: Easy
Shelf Life: 2 days in fridge

150g cooked prawns
150g cooked chicken breast or pork loin –  click for char su marinade
150g white cabbage or Chinese cabbage
150g rice vermicelli noodles
150g bean sprouts
4 tbsp sunflower oil
2 tbsp light soy sauce
1 scant tbsp homemade fragrant curry powder or garam masala
4 garlic cloves
1 large onion
2 eggs

Wok or wide deep frying pan
Chopping board and sharp knife
Small bowl and whisk
2 forks

N.B: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it won’t taste as good.

Here’s What You Do:
Pour boiling water over the 150g glass noodles and leave to soak for 3 minutes, or until softened but still al dente. Drain and put aside.

Very finely slice 1 large onion and 150g white cabbage and finely chop 4 fat cloves of garlic and put them all aside.

Cut the cooked pork (150g) into thin strips and put with 150g prawns and 150g beansprouts.

Beat 2 eggs thoroughly with a whisk for a couple of minutes, incorporating as much air as possible.

Place the wok over a high heat until smoking hot (keep on a high heat throughout). Add 4 tbsp. sunflower oil then add the beaten eggs and keep chopping and turning them constantly until they turn into bite size pieces.

Now add the cabbage, onions and garlic and stir fry for one minute.

Next add 1 tbsp  curry powder or garam marsala and the rice noodles, continually lifting the noodles with two forks to separate them.

Once seperated, add 2 tbsp. soy sauce and 150g bean sprouts. Cook for one minute, then add the pork 150g prawns and stir around the pan until warmed through.

Take off the heat, garnish with a few coriander leaves and slices of chilli then serve.

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18 Responses to “Singapore Noodles”

  1. Anita says:

    Very Nice Noodles! The homemade curry powder and char su marinade make all the difference to the overall taste. This recipe is very well explained and tastes superb. Thanks Uma we liked it so much we’re having them again tonight.

  2. This really is brilliant information, extremely well written. Thanks Uma!

  3. Jonathan says:

    That was a brilliant read, Sign me up!

  4. Tess Bradley says:

    Hi Uma, Just wanted to let you know we made the noodles at the weekend and they tasted amazing. Seperating the noodles was a bit tricky but i think I just need practice, which is something i’ll get because we’re having them again tonight!!

  5. Excellent. Thanks so much for the post. -Kate

  6. I really love your site! Thanks for sharing and keep it up. I will be back again!

  7. Julia says:

    I want those noodles now! They look and sound totatlly delicious. I like the idea of the fragrant curry powder but whether I’ll go to the trouble…

  8. You obviously know a lot about this. I think you made some very good points.

  9. Rita says:

    Thanks for sharing another brilliant recipe Uma!

  10. susie says:

    I love singapore noodles! Your recipe and picture look so tempting. Can’t wait to make it, hopefully this weekend.
    Thanks Uma!

  11. I am sat at my desk trying to look important but really I am just drooling over your Singapore Noodles dish – tonight I shall have one hand on the key to my front door and the other opening the fridge – just cant wait to have that little bowl of mouthwatering flavours and textures in front of me – with fork at the ready!

  12. Jennie says:

    I’m of to Lidl at lunchtime to buy the noodles and prawns – I’ve promised to make it for my son. His absolute favourite is chicken chow mein and I’m hoping this will replace it, as it looks much easier.
    I have to prance round mainading chicken in ginger and various spices for hours and if I take short cuts he notices ……………… I’m keeping my fingers crossed for Singapore noodles 🙂

  13. Sabrina G says:

    Oooh, I LOVE Singapore noodles, I do!

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