Singapore Noodles

singapore noodles recipe | www.iamafoodblog.com

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5 from 2 votes

If you love noodles and curry, you’ll love Singapore noodles.

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: Chinese

Keyword: fried noodles, singapore

Servings:

Calories: 356kcal

Ingredients

Singapore Noodles Sauce

1/4 cup chicken stock
2 tbsp oyster sauce
1.5 tbsp curry powder
1.5 tbsp toasted sesame oil
2 tsp sugar
1 tsp salt

Singapore Noodles

6 oz rice vermicelli (thin)
3 tbsp neutral oil
2 large eggs lightly beaten
4 oz chicken breast or thigh, cut into strips, optional
12 shrimp peeled and deveined, optional
4 oz pork char siu preferred, optional, char siu recipe here
1 red bell pepper sliced
1/2 medium onion sliced
1/2 small carrot julienned
2 green onions julienned, or cut into 1.5 inch lengths

Instructions

Soak the vermicelli in a large bowl filled with cold tap water until pliable, about 10-15 minutes. When soft and pliable, drain well and set aside.
Make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, curry powder, sesame oil, salt, and sugar. Set aside.
Heat up 1 tbsp oil in a wok or large frying pan over medium high heat. When hot, add lightly beaten salted eggs and scramble, pushing from the outside in, until mostly set, but still slightly runny. Remove and set aside. If needed, wipe down your wok/pan if there are any egg bits left inside.
Heat up another tbsp of oil and add the protein (shrimp, chicken breast, and/or pork). Cook, stir frying and tossing, for 1-2 minutes, or until cooked through.
Add the bell pepper, onion, and carrots and stir fry for 15-30 seconds. Add the last tbsp of oil and then add the drained noodles, eggs, and sauce.
Fry, using a scoop and lift motion to loosen the noodles and incorporate all of the ingredients evenly amongst the noodles. Continue to stir fry, tossing and mixing, until everything is hot and the noodles are evenly seasoned with the sauce mix. This should take about 2-3 minutes.
Finish by tossing in the green onions, serve hot, and enjoy immediately.

Notes

Optional curry chicken
serves 4
prep 30 minutes
cook 15 minutes

4 cloves garlic, minced
1 small shallot, peeled and minced
1 tbsp minced ginger
1 tbsp curry powder
4 large boneless skinless chicken thighs cut into 1 inch pieces
1 tbsp neutral oil
1 tbsp all purpose flour
1 cup coconut milk
1/2 cup no sodium chicken stock
1/2 cinnamon stick
1 star anise pod
1.5 tsp fish sauce
1 tsp brown sugar

Using a mortar and pestle, pound together the garlic, shallots, ginger, and curry powder. Alternatively, pulse in the food processor until everything comes together in a loose paste. Coat the chicken throughly with the curry paste and marinate for 30 minutes.

In a sauce pan, heat up the oil over medium high heat and lightly sear the chicken until slightly golden, but not cooked all the way through.

When lightly browned, sprinkle on the flour and cook, stirring, until the flour coats and sticks to the chicken. Stir in the coconut milk, chicken stock, cinnamon stick, and star anise.

Simmer over low heat for 15 minutes, stirring occasionally. Season with fish sauce and brown sugar. Serve spooned generously over Singapore noodles.

Estimated nutrition does not include your protein(s) of choice

Nutrition