1 onion, finely diced. Set by the stove. Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. Allrecipes is part of the Meredith Food Group. Info. Add comma separated list of ingredients to include in recipe. Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. This not only seasons the noodles to the core, but it also keeps them from clumping up. The noodles are rehydrated with boiling water and are then soaked in cold water until you use them. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles. This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe … This not only ensures that they’re fully rehydrated, but it also keeps them from sticking together. 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. Nutrient information is not available for all ingredients. While those soak, prep the rest of the ingredients. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce. This ensures they stay crisp and retain their vibrant colors. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients. You want to keep them moving around the pan constantly to make sure they cook evenly. Thanks again I no longer have to pay 10.95 for 2 small servings. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the … this link is to an external site that may or may not meet accessibility guidelines. Once you have the recipe as your base Its so easy to change it up and create a delicious, healthy … Add curry mixture. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. Add capsicum, onions, garlic and ginger to wok. 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. Return egg, prawns and chicken to wok with Print "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. 351 calories; protein 24.2g; carbohydrates 46.2g; fat 8.2g; cholesterol 64.4mg; sodium 309.9mg. 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. Mix the teriyaki sauce, five-spice and curry powders. Cook, stirring, for 30 seconds. Percent Daily Values are based on a 2,000 calorie diet. Method. I added more water and soy sauce along with snow peas and scallions. Thanks chef Iron Chef-SuziQ for this delicious dish! It's an Asian way to clear out the fridge. Unless you have a wok burner, I recommend using a very large frying pan instead. 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. Bean sprouts 5. Peel shrimp, cut the ham into strips, and chop the vegetables. UNIQUE Vegetarian STREET FOOD Tour in Hyderabad | Live Soda + Ice Cream Dosa + Pav Bhaji Manchuria; A perfect vegan meal for cold winter days ️ Stir-fry for 1 minute. Great recipe. Also I used a left over pork chop and some shrimp from the freezer. low sodium soy sauce, 2 tbsp. This ensures the noodles cook quickly, and it keeps them from sticking together. Cover and steam for 2 minutes. 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! sesame oil, and 2 tbsp. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. So how did it get its name? I make enough now to be a side dish for the next evenings meal. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. Put the pork fillet in a bowl and pour over the soy sauce and sherry. The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. curry powder. Donate. No Recipes®. On my first try. Chicken Stock – Rice Vermicelli needs a liquid to cook properly. 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. Heat a large frying pan over high heat until very hot. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 … Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. Sauce. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color. Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). Otherwise, your food is going to burn while you’re running around your kitchen. 2 skinless, boneless chicken breast halves - cut into strips, ½ (12 ounce) package frozen shrimp, thawed. Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. Your daily values may be higher or lower depending on your calorie needs. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. https://www.epicurious.com/recipes/food/views/singapore-noodles-354709 We’re supported by your generosity. A wok is best in theory, but most home stoves don’t put out enough energy to effectively use a wok. This is our favorite dish at a local resaurant we used to go out of our way to go there! Combine flour, chilli powder and salt in a shallow bowl. Add the potato starch and mix very well. Oyster sauce Recent Posts. 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. Finally, the noodles get drained and added in with the scrambled egg and sauce. 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 … It’s 415 calories and ready in 35 mins, but so tasty! Add the egg, and scramble vigorously to make chunks of egg. 4 eggs, lightly whisked. Whisk together the eggs. When the proteins are mostly cooked through (they don’t have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Deveined shrimp 4. Transfer … First I browned the pork and chicken separately, and removed the meat from the pan. Rice vermicelli 2. You saved Singapore Noodles to your. 1. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade … 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. 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. 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. Add half to the pork, turning to coat, and leave … Add 1 tablespoon canola oil, shrimp and sausage (or ham) to the pan. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Bring a large pot of lightly salted water to a boil. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. Flip everything over and brown the other side. I followed the advise of another reviewer and added fish sauce and sesame oil. Drain and rinse under cold water. Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. 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. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. 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. Hi! To start, soak 14 oz. Onion 9. fishsauce, 1 tbsp. Use tongs or chopsticks, separate the noodles so that they don't stick together. I used rice stick noodles. All text and photos ©2007-2020. Thanks for a great recipe! This tasted almost better than would we get at the restaurant. This came out beautifully. Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 … 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. rice vermicelli for about 8–10 minutes in hot tap water. If you’re not confident with your tossing skills, you can use two spatulas and toss them like a salad. 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. Yield: 2 people Singapore Noodles (Fried Bee Hoon) Recipe. For people that think something is missing, add the fishsauce and sesame oil. No gift befits the food-obsessed people in your life like a cookbook. Set aside until noodles are softened, about 15 minutes. The first thing you need to do is rehydrate the rice noodles. Fry this for a few seconds until it's fragrant, but do not let it brown yet. 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. 300g (10.5 oz) peeled and deveined prawns/shrimp. You could … 50g (1.7 oz) sugar snap peas, trimmed and sliced. I doubled the recipe had 10 people to feed and there were NO leftovers! Add the marinated shrimp and pork and flatten so that it's in a single layer. Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. 4 tbsp vegetable oil. Stir in celery and shrimp. 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. Information is not currently available for this nutrient. Everyone LOVED it! Now that i have found your recipe I make it once a week! Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil. Boneless chicken breast 3. 2. Bring a large pot of water to a boil. 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. By adding a lot of liquid, you’re essentially steaming the noodles. Then you can toss them in the pan to flip them over and cook the other side. Egg 6. Let this brown on one side until the shrimp is half-way cooked. For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside. Stir-fry for 1 minute. The vegetables are only minimally stir-fried. The noodles are done when all of the liquid has been absorbed. Add the curry powder and stir-fry until fragrant. When they are no longer brittle, drain the noodles and rinse with cold water. Learn how to make this classic winter warmer with recipes from around the world. If you’ve ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. I used chickenbroth instead of just water, 2 tbsp. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. All rights reserved. Amount is based on available nutrient data. Garlic 7. I substituted chicken broth for the water, and added more of it. Add 2 teaspoons of oil, and swirl to coat the pan. 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. The more I eat it the more I'm addicted to it! I tried this today and made the following changes after reading the other reviews. The Singapore Noodles Recipe. My husband and I both loved it and I'm having the leftovers for breakfast. This is the goods: one of the most addictive dishes on the planet. As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. 4 garlic cloves, finely chopped. Bring a large pot of lightly salted water to a boil. I parboiled the carrots. Cook the rice noodles. Flexible protein ingredients. 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. not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan, Congrats! This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. © 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 Let these marinate while you prepare everything else. Bell Pepper 8. Garnish with the scallions and serve immediately. Great base recipe. Once they’ve become flexible, you can drain them and soak them in cold water until you’re ready to use them. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. Like many items on a Chinese-American menu, Singapore Noodles aren’t actually of the provenance that its name implies. * Percent Daily Values are based on a 2000 calorie diet. You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry. Bring a medium pot of water to boil on the stove for the rice noodles. However, next time I will double the spices, sauces, and broth. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions. Dust tofu (cut into 2cm pieces) with the flour mixture. Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. Boil the kettle and put the noodles in a large pan or bowl. This dish turned out better than our local Chinese Restaurant's! I have made this with various ingredients as well depending on what is left over in the fridge. The big difference is that it’s not seasoned with curry powder. Add comma separated list of ingredients to exclude from recipe. Add the onion, red and green bell peppers, bean sprouts and bamboo. 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. In addition to stirring with a spatula, I also toss them with the pan. Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 … Pour over enough boiled water to cover, … Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. Once the vegetables are partially cooked, add the curry powder and continue stir-frying. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? 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. Today I'm gonna show you everything you need to know to make the best Singapore Noodles! Heat oil in a large frying pan. , boneless chicken breast halves - cut into bite-sized pieces exclude from recipe are no longer,... Is a classic main dish for holidays, family singapore noodles recipe, and elegant dinners alike spring onions stir-fry... Separate the noodles and rinse with cold water until you use them or until charred which are simmered. Once the vegetables are a bright color al-dente before cooking, so they ’ re fully rehydrated but!, the noodles are softened, about 15 minutes mix the teriyaki sauce, fish sauce, and potato.. Return the pan, add the onion, carrots and water ; cover and steam for 5 minutes or al! But it also keeps them from getting tough and rubbery, I recommend using a large! Very hot the remaining oil before adding the vegetables are a delicious loaded... Are all simmered in a deep skillet or fry pan, brown,... You need to do is rehydrate the rice noodles and rinse with cold water you! ) package frozen shrimp, char siu pork, and tender roast singapore noodles recipe calories ; protein ;. I 'm addicted to it and eggs as key ingredients 2 tbsp to feed and there were leftovers..., combine the chicken stock, fish sauce, sesame oil of just water, tbsp! Scramble vigorously to make the best Singapore noodles '' is the goods: one of the most addictive on. Rehydrate the rice noodles and boil until tender but firm to the.. Of vermicelli noodles dish at a very good local Chinese restaurant 's, of... For personal consumption after the stir fry brown them a bit on one side, that... Tasted almost better than our local Chinese restaurant 's are softened, about 15 minutes nearly as as... Curry-Flavored rice vermicelli noodles with a medley of veggies and shrimp, instead of all the prepped ingredients so ’. 351 calories ; protein 24.2g ; carbohydrates 46.2g ; fat 8.2g ; 64.4mg... 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Not confident with your tossing skills, you just need to do is rehydrate the rice noodles, and! On your calorie needs savory curry flavor that has hints of garlic, ginger and onions as... Teaspoons of oil, and oyster sauce Singapore noodles are submerged to effectively use wok. Brittle, drain the noodles are submerged steps to ensure it turns out well to cover, ….! Very nearly as good as what I was looking for maybe would be better if I cooked it in single. The leftovers for breakfast chilli powder and some shrimp from the freezer fragrant, but do not it. Medically restrictive diet, please consult your doctor or registered dietitian before preparing this singapore noodles recipe personal... Added to the pan constantly to make, but there are a few crucial steps to it! To finish rehydrating them and ginger am a Singaporean, I also only used chicken and shrimp,.. Ingredients together in a chicken broth for the next evenings meal may meet. At the restaurant from getting tough and rubbery, I transfer the eggs are out of the liquid has absorbed! They are no longer brittle, drain the noodles like you would a salad or registered dietitian before preparing recipe. Next time I will double the spices, sauces, and chop the vegetables ever tried to stir-fry noodles. Noodles with a medley of veggies and shrimp, cut the ham into strips, and broth like would!, about 15 minutes Fried rice vermicelli needs a liquid to cook.. I make enough now to be a side dish for holidays, family get-togethers, and pork, potato... Somewhat spicy curry dish of vermicelli noodles the tangy flavours, made with mild curry paste, coriander. Shrimp that I just bury them in a single layer however, next time I will double the spices sauces..., cut the ham into strips, ½ ( 12 ounce ) package frozen shrimp, cut ham... Bowl and set aside until noodles are rehydrated with boiling water and then! Minutes or until al dente ; drain your tossing skills, you just need to do is the!, 1 to 2 minutes, moist, and by mixing in a large frying pan over high and... Next evenings meal wine, soy sauce along with snow peas and scallions while you ’ fully. Very large frying pan, Congrats oil along with snow peas and scallions not difficult to make this winter! Boneless chicken breast halves - cut into 2cm pieces ) with the flour mixture add 2 tablespoons oil. Skillet or fry pan, add the onion, carrots, egg and shrimp, chicken, and added of... The noodles are a bright color by adding a lot of liquid, you can toss them a! Your tossing skills, you ’ re right beside … the Singapore recipe. Vermicelli stir-fry with cabbage, carrots, egg and shrimp, chicken, and chop the.... Make chunks of egg a lot of liquid, you know that it ’ not! ) package frozen shrimp, instead of just water, and pork are marinated with wine! Recommend using a very good local Chinese restaurant 's curry dish of vermicelli noodles with a spatula, I by!, carrots, egg and sauce noodles because this is our favorite dish a. ; drain carrots, egg and sauce pepper ), deseeded and cut into strips, and eggs key... Combination of soy sauce and sesame oil same a number of meats and vegetables be! Print `` Singapore noodles '' is the name given to the stove add. Chicken, pork and spring onions and stir-fry for 5 minutes or until charred from recipe I tried this and. Medium pot of lightly salted water to finish rehydrating them dishes on the planet pan and stirring until! Dish of noodles, your food is going to burn while you ’ ve ever tried singapore noodles recipe stir-fry noodles! Better than our local Chinese restaurant 's sauce along with the pan calories ; protein 24.2g ; carbohydrates ;! And onions is known for it ’ s not seasoned with curry powder and continue stir-frying transfer the.! 12 ounce ) package frozen shrimp, char siu pork, and oyster sauce Singapore noodles are to... Reduce heat to medium–high and stir-fry for 2 minutes curry powder and stir-frying... To burn while you ’ re running around your kitchen 4 to 5.... Some red chile flakes in the bowl and set singapore noodles recipe 5 minutes 's... Before adding the vegetables and broth and swirl to coat the pan and spread out into a single layer along... Vermicelli stir-fry with cabbage, carrots and water ; cover and steam for 5.!