Singapore Noodles Recipe
Despite the name, Singapore Noodles is not traditionally Singaporean. Its origins are traced back to Cantonese chefs in Hong Kong who sought to create an innovative dish that would appeal to international diners. By combining the distinct flavors of curry powder with stir-fried rice noodles, these chefs invented a recipe that quickly gained popularity worldwide.
Equipment
- Large wok or frying pan
- Mixing bowls
- Tongs or spatula
Ingredients
Vegetables:
- Red bell pepper, thinly sliced – 1
- Green bell pepper, thinly sliced – 1
- Carrot, julienned – 1
- Green onions, chopped – 2 stalks
- Yellow onion, thinly sliced – 1 small
- Eggs: 2, lightly beaten
- Curry powder: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Salt and pepper: To taste
- Optional garnish: Fresh cilantro and lime wedges
Instructions
- Prepare the Rice Noodles:Soak the rice noodles in warm water for about 8–10 minutes, or according to the package instructions. Once softened, drain and set aside.
- Cook the Eggs:Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Pour in the beaten eggs, scrambling gently until fully cooked. Remove and set aside.
- Cook the Protein:In the same wok, heat another tablespoon of vegetable oil. Add your chosen protein (shrimp, chicken, tofu, or pork) and stir-fry until fully cooked. Remove and set aside.
- Sauté the Aromatics:Add sesame oil to the wok. Toss in the minced garlic, grated ginger, and sliced onion. Stir-fry until fragrant, about 1 minute.
- Add the Vegetables:Increase the heat slightly and add the bell peppers, carrots, and green onions. Stir-fry for 2–3 minutes until they’re slightly tender but still crisp.
- Season and Combine:Sprinkle curry powder over the vegetables and stir well to coat. Add soy sauce, cooked noodles, eggs, and protein back into the wok. Toss everything together using tongs or a spatula until the noodles are evenly coated and heated through.
- Final Touches:Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.