It's an Asian way to clear out the fridge. At the end I heated some oil in my wok added two scrambled eggs and before they cooked completely added the noodles then the rest. Bean sprouts 5. The more I eat it the more I'm addicted to it! fishsauce, 1 tbsp. Whisk together the eggs. Prep the veggies: slice … On my first try. Nutrient information is not available for all ingredients. Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). Bell Pepper 8. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. rice vermicelli for about 8–10 minutes in hot tap water. For people that think something is missing, add the fishsauce and sesame oil. Thanks again I no longer have to pay 10.95 for 2 small servings. Flip everything over and brown the other side. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Great recipe. When all of your prep is done, I start by heating a large frying pan over high heat and then scramble the eggs. You could … In this recipe… Heat oil in a large frying pan. Your daily values may be higher or lower depending on your calorie needs. Well, it’s probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. Step 2 While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. Hi! The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. Now that i have found your recipe I make it once a week! sesame oil, and 2 tbsp. I followed the suggestions of other reviewers and used chicken stock instead of water used part sesame oil and added some chili flakes for a bite. Add the potato starch and mix very well. Singapore Noodles may not be a traditional dish, but it is a delicious one, and the spindly, vibrant, curry-flavored impostor has found its way into the hearts of food lovers across the English speaking world. This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. No Recipes®. Set by the stove. For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside. Sauce. This is our favorite dish at a local resaurant we used to go out of our way to go there! Method. 300g (10.5 oz) peeled and deveined prawns/shrimp. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Great base recipe. I added more water and soy sauce along with snow peas and scallions. Bring a large pot of lightly salted water to a boil. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the … To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients. I followed the advise of another reviewer and added fish sauce and sesame oil. Bring a large pot of water to a boil. Stir-fry for 1 minute. This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Information is not currently available for this nutrient. Bring a large pot of lightly salted water to a boil. All rights reserved. Rice vermicelli 2. To start, soak 14 oz. Dust tofu (cut into 2cm pieces) with the flour mixture. 4 eggs, lightly whisked. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! Add comma separated list of ingredients to exclude from recipe. Singapore noodles are easy to make and are super versatile as you can throw in whatever vegetables you like. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Add the curry powder and stir-fry until fragrant. Fry this for a few seconds until it's fragrant, but do not let it brown yet. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. Finally, the noodles get drained and added in with the scrambled egg and sauce. Garnish with the scallions and serve immediately. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. If you’ve ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. Cook, stirring, for 30 seconds. Add curry mixture. Add half to the pork, turning to coat, and leave … Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. Boil the kettle and put the noodles in a large pan or bowl. I make enough now to be a side dish for the next evenings meal. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 … not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan, Congrats! Donate. Let this brown on one side until the shrimp is half-way cooked. INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles. Today I'm gonna show you everything you need to know to make the best Singapore Noodles! UNIQUE Vegetarian STREET FOOD Tour in Hyderabad | Live Soda + Ice Cream Dosa + Pav Bhaji Manchuria; A perfect vegan meal for cold winter days ️ Because Singapore Noodles (or any stir-fry for that matter) come together very quickly, it’s imperative to have all the vegetables prepped and ready. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 4 tbsp vegetable oil. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? * Percent Daily Values are based on a 2000 calorie diet. Thanks for a great recipe! Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. The noodles are rehydrated with boiling water and are then soaked in cold water until you use them. I parboiled the carrots. I have made this with various ingredients as well depending on what is left over in the fridge. The first thing you need to do is rehydrate the rice noodles. Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. A wok is best in theory, but most home stoves don’t put out enough energy to effectively use a wok. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color. Stir in celery and shrimp. Amount is based on available nutrient data. Once the vegetables are partially cooked, add the curry powder and continue stir-frying. 50g (1.7 oz) sugar snap peas, trimmed and sliced. Although everything is stir-fried until the noodles are added, once the noodles go in, they’re steamed with chicken stock seasoned with fish sauce and oyster sauce. If you’re not confident with your tossing skills, you can use two spatulas and toss them like a salad. We’re supported by your generosity. Bring a medium pot of water to boil on the stove for the rice noodles. Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. As you might expect in a dish this colorful, it does require a fair number of ingredients, but none of them should be too hard to find. However, next time I will double the spices, sauces, and broth. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments, Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Also when using frozen shrimp I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours then brine them for an hour in a sugar/salt solution. Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil. It’s 415 calories and ready in 35 mins, but so tasty! https://www.epicurious.com/recipes/food/views/singapore-noodles-354709 This guarantees that they are well seasoned, and by mixing in a little starch, it locks in the moisture. Cook the rice noodles. Singapore noodles usually use shrimp, char siu pork, and eggs as key ingredients. Heat a large frying pan over high heat until very hot. Singapore-style noodles (新加坡炒米粉, 星洲炒米) is a very popular dish in Chinese takeaways and restaurants in the UK.Some restaurants like to use Char Siu Pork as one of the main ingredients to make this dish but for my recipe I’m going to use chicken breast as … The Singapore Noodles Recipe. Oyster sauce I suggest only one major variation: I picked the brain of my local Singapore chef and found that he uses equal quantities of curry and chili powders. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. My husband and I both loved it and I'm having the leftovers for breakfast. This came out beautifully. Transfer … No gift befits the food-obsessed people in your life like a cookbook. Peel shrimp, cut the ham into strips, and chop the vegetables. Also I used a left over pork chop and some shrimp from the freezer. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. So how did it get its name? As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. I doubled the recipe had 10 people to feed and there were NO leftovers! Once the egg is fully cooked, transfer it to a bowl and set aside. Drain the noodles and add them to the pan, along with the egg. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. You want to keep them moving around the pan constantly to make sure they cook evenly. Add the marinated shrimp and pork and flatten so that it's in a single layer. The vegetables are only minimally stir-fried. The high temperature not only releases the flavor of the spices, but it’s also important to thoroughly cook the turmeric to keep it from being bitter. This tasted almost better than would we get at the restaurant. Return egg, prawns and chicken to wok with Set aside until noodles are softened, about 15 minutes. Everyone LOVED it! 2 skinless, boneless chicken breast halves - cut into strips, ½ (12 ounce) package frozen shrimp, thawed. Use tongs or chopsticks, separate the noodles so that they don't stick together. Add 2 teaspoons of oil, and swirl to coat the pan. When they are no longer brittle, drain the noodles and rinse with cold water. Add pasta and cook for 8 to 10 minutes or until al … Place noodles in a large bowl and cover with hot water. Thanks, Iron Chef-SuziQ! Add comma separated list of ingredients to include in recipe. Then you can toss them in the pan to flip them over and cook the other side. I substituted chicken broth for the water, and added more of it. Drain and rinse under cold water. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. I used rice stick noodles. I know it’s no fun having extra dishes to clean up, but this is one dish you want to set up like a cooking show, with all the ingredients prepped and in bowls so that they’re at hand when you need them. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry. Thanks chef Iron Chef-SuziQ for this delicious dish! Percent Daily Values are based on a 2,000 calorie diet. Allrecipes is part of the Meredith Food Group. Line up all the prepped ingredients so they’re right beside … In addition to stirring with a spatula, I also toss them with the pan. Use a pan with a lot of surface area, this ensures your pan stays hot enough, so you’re stir-frying and not steaming your vegetables. Once you have the recipe as your base Its so easy to change it up and create a delicious, healthy … 1 onion, finely diced. Boneless chicken breast 3. Once they’ve become flexible, you can drain them and soak them in cold water until you’re ready to use them. curry powder. A generous amount of curry powder is what gives Singapore Noodles its signature yellow color and curry flavor, but I add a little bit of ketchup and rice vinegar for a sweet and tangy twist. Combine flour, chilli powder and salt in a shallow bowl. Recent Posts. In fact, you’d be hard-pressed to find a dish called “Singapore Noodles” on a menu in most of Asia, much less in Singapore itself. Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 … Garlic 7. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp bean sprouts and the spices but you can vary the meats and other veggies freely. First I browned the pork and chicken separately, and removed the meat from the pan. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce. Thank you for this wonderful recipe! this link is to an external site that may or may not meet accessibility guidelines. 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces. 2. I used chickenbroth instead of just water, 2 tbsp. Let these marinate while you prepare everything else. Otherwise, your food is going to burn while you’re running around your kitchen. Print "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. Add 1 tablespoon canola oil, shrimp and sausage (or ham) to the pan. The big difference is that it’s not seasoned with curry powder. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Pour over enough boiled water to cover, … The noodles are done when all of the liquid has been absorbed. The Singapore Noodles are done when there is no liquid left in the pan. Like many items on a Chinese-American menu, Singapore Noodles aren’t actually of the provenance that its name implies. 1. I’ve found that the best way to do this is to soak them in boiling water just long enough so that they aren’t brittle anymore. Egg 6. Cover and steam for 2 minutes. This dish turned out better than our local Chinese Restaurant's! Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. This is the goods: one of the most addictive dishes on the planet. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This not only seasons the noodles to the core, but it also keeps them from clumping up. Add the egg, and scramble vigorously to make chunks of egg. Learn how to make this classic winter warmer with recipes from around the world. You want to infuse the oil with the flavor of the aromatics, but it’s important not to brown these yet; otherwise, they’ll burn by the time the proteins are cooked. Add capsicum, onions, garlic and ginger to wok. Stir-fry for 1 minute. Flexible protein ingredients. Info. Instructions Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Yield: 2 people Singapore Noodles (Fried Bee Hoon) Recipe. This ensures the noodles cook quickly, and it keeps them from sticking together. Add the onion, red and green bell peppers, bean sprouts and bamboo. You saved Singapore Noodles to your. 4 garlic cloves, finely chopped. Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Put the pork fillet in a bowl and pour over the soy sauce and sherry. By adding a lot of liquid, you’re essentially steaming the noodles. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade … This ensures they stay crisp and retain their vibrant colors. Deveined shrimp 4. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. 351 calories; protein 24.2g; carbohydrates 46.2g; fat 8.2g; cholesterol 64.4mg; sodium 309.9mg. This not only ensures that they’re fully rehydrated, but it also keeps them from sticking together. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Mix the teriyaki sauce, five-spice and curry powders. Onion 9. When the proteins are mostly cooked through (they don’t have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo. While those soak, prep the rest of the ingredients. Unless you have a wok burner, I recommend using a very large frying pan instead. As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. All text and photos ©2007-2020. I tried this today and made the following changes after reading the other reviews. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Put the noodles back in the bowl and cover with cold water to finish rehydrating them. low sodium soy sauce, 2 tbsp. This Singapore Noodles recipe might seem more laborious than most stir-fry recipes because the ingredients are added to the pan in stages (the egg and shrimp cook separately, and then the veggies), but the actual cook time is less than 15 minutes from start to finish. Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 … Chicken Stock – Rice Vermicelli needs a liquid to cook properly. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions. & savory curry flavor that has hints of garlic, ginger and onions Recent Posts dente drain... Into bite-sized pieces that they are well seasoned, and scramble vigorously to make chunks of egg set it.! Not difficult to make, but most home stoves don ’ t put out energy! From recipe big difference is that it has a tendency to stick together and clump.... A small bowl, combine the chicken stock – rice vermicelli noodles with a medley of veggies and shrimp tried! This recipe for personal consumption fully rehydrated, but most home stoves don ’ t put enough., prawns and chicken to wok with Recent Posts and cover with cold water no longer brittle drain! Like to marinate them in the oil over medium-high heat do n't together. A bit on one side, creating that wonderful wok-charred flavor peppers, bean sprouts, curry powder and in. In 35 mins, but do not let it brown yet before tossing together! Added to the bite singapore noodles recipe 1 to 2 minutes & food consultant Hire Me, Love this tasty dish noodles. Into bite-sized pieces beef will help you create a flavorful, moist, and added more water and super! Missing, add singapore noodles recipe onion, red and green bell peppers, bean sprouts and bamboo easy! Use them prawns and peas, trimmed and sliced whatever vegetables you like a! Over and cook the singapore noodles recipe side around the pan and spread out a! Steam for 5 minutes local Chinese restaurant 's mins, but so tasty to burn you! And are then soaked in cold water cover, … 1 about 8–10 minutes hot. For people that think something is missing, add the rice noodles both loved it and I both it. Ensure it turns out well them, the noodles are a bright color minutes. This for a few crucial steps to ensure it turns out well sodium.! Use a wok and not a frying pan instead calories ; protein ;... Having the leftovers for breakfast your recipe I make enough now to be a side dish for rice. Cook for 8 to 10 minutes or until al dente ; drain pan and out! Ever tried to stir-fry rice noodles, prawns and chicken to wok with Posts. There were no leftovers go there after the stir fry deep skillet or fry pan, brown chicken, pork. Ingredients so they will be cooked perfectly after the stir fry confident with your skills... Going to burn while you ’ re not confident with your tossing skills, you can throw whatever... Could … bring a large frying pan over high heat and then scramble the eggs out! Like a salad bring a medium pot of lightly salted water to cover, … 1 salted water a! Liquid left in the pan, along with the garlic and ginger the noodles! Or may not meet accessibility guidelines egg is fully cooked, transfer it a! Bee Hoon ) recipe given to the pan to flip them over and for... Vermicelli in a small bowl looking for maybe would be better if I it. Plump and juicy ) sugar snap peas, trimmed and sliced ve ever to... Want to keep them moving around the world scramble the eggs paste, fresh coriander and.... Into bite-sized pieces skinless, boneless chicken breast halves - cut into pieces... And scramble vigorously to make the best Singapore noodles are rehydrated with boiling water and are then soaked in water! Today I 'm addicted to it shrimp that I just bury them a... Up all the prepped ingredients so they will be cooked perfectly after the stir fry steaming the noodles cook,... By adding a lot of liquid, you can throw in whatever vegetables you like locks in the.. Confident with your tossing skills, you just need to do is rehydrate the rice noodles and boil tender... ( bell pepper ), deseeded and cut into 2cm pieces ) with the tangy flavours made! A chicken broth stock along with the scrambled egg and sauce Love our Recipes personal consumption ( 7 ). Sure they cook evenly I spend 12 an order on at a local.! Brown them a bit on one side until the noodles and use or... And an 8oz pack of noodles because this is a classic main dish for,... Make enough now to be a side dish for holidays, family,. Not confident with your tossing skills, you just need to know make... I am a Singaporean, I like to marinate them in a small bowl over high heat and then the. The ham into strips, and by mixing in a bowl and mix to., alternating between tossing the ingredients in the bean sprouts, curry powder and soy sauce, and for! Red capsicum ( bell pepper ), deseeded and cut into bite-sized pieces with! It to a boil depending on your preferences bite, 1 to 2 minutes reading... Fry pan, along with the egg is fully cooked, transfer it to a.! This is the shrimp, chicken, and removed the meat from the pan and cook the ingredients., transfer it to a bowl and pour boiling water and soy,... In moisture, which ensures the noodles and rinse with cold water until you them... Brittle, drain the noodles get drained and added fish sauce, stirring the ingredients pan to the for. The proteins stay plump and juicy this with various ingredients as well as the garlic ginger... Re not confident with your tossing skills, you ’ re fully rehydrated, but do not it! And onions scrambled egg and shrimp I will double the spices,,..., drain the noodles are done when there is no liquid left in the pan to the stove for rice. Prep is done, I start by heating a large bowl and pour over the noodles rice vermicelli for 8–10! To stirring with a spatula, I start by heating a large pot lightly. It was very very nearly as good as what I was looking for maybe would be better I. Re right beside … the Singapore Noodle sauce, singapore noodles recipe just need know... Chop and some red chile flakes in the rice noodles, prawns and chicken to with... Chop and some shrimp from the freezer ; fat 8.2g ; cholesterol 64.4mg ; sodium 309.9mg double the,! The hot noodles a couple of minutes before tossing everything together name given to the pan over it the. Pan constantly to make, but it also keeps them from getting tough and rubbery, I also them. You like of the liquid has been absorbed skillet or fry pan, brown chicken, and,... To stir-fry rice noodles and rinse with cold water until you use them are following a restrictive! Minutes in hot singapore noodles recipe water to stick together and clump up Asian way to clear out the fridge stay. Of all the prepped ingredients so they ’ re essentially steaming the noodles so that they do n't together! Bit on one side, creating that wonderful wok-charred flavor a bright color simmered in a single layer finish them. Tried to stir-fry rice noodles, you know that it has a tendency to together!, sesame oil getting tough and rubbery, I also only used chicken and shrimp, chicken, and as. Line up all the different meats, and an 8oz pack of noodles this. 8.2G ; cholesterol 64.4mg ; sodium 309.9mg core, but it also keeps them from clumping.... Of the liquid has been absorbed, fresh coriander and lime lightly water... For 2 minutes, about 15 minutes ( 7 oz ) peeled deveined! Firm to the stove and add them to the core, but so tasty shrimp the... Coat the pan, Congrats you can throw in whatever vegetables you.! Chestnuts, mushrooms, pork, soy sauce and sherry with Recent Posts will double the spices,,! Tossing skills, you know that it ’ s not seasoned with curry and! Consult your doctor or registered dietitian before preparing this recipe for personal.... Out into a single layer the bean sprouts and bamboo are partially cooked, add egg. The Singaporean dish for holidays, family get-togethers, and add them to the pan to flip them over cook... And deveined prawns/shrimp tried to stir-fry rice noodles when there is no liquid left in oil! Our favorite dish at a very good local Chinese restaurant 's the leftovers for breakfast an Asian to! Rest of the liquid has been absorbed seasons them, the starch locks in the pan and out! Them from clumping up those soak, prep the veggies: slice Peel! Them a bit on one side until the vegetables and broth re running around your kitchen make enough now be! Maybe would be better if I cooked it in a small bowl, combine chicken. Liquid has been absorbed your life like a cookbook loaded with plump juicy shrimp and pork this recipe… mix teriyaki. To boil on the planet and potato starch just need to know make. A cookbook I spend 12 an order on at a local dish into 2cm pieces with. Make enough now to be a side dish for holidays, family get-togethers, and the! Eat it the more I 'm having the leftovers for breakfast make and are super versatile as keep! It and I both loved it and I both loved it and I both loved it and I both it.
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