Singapore Noodles are a Hong Kong style stir-fried rice vermicelli dish with curry seasoning, vegetables, egg and meat or seafood.
By Sue Lau | Palatable Pastime
Singapore Noodles is my recipe of the day. These are Chinese restaurant classic fresh rice noodles cooked up with meat, shrimp, egg and vegetables with a bit of curry.
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The Singapore Noodles are some of my favorite noodles to get as Chinese take-away. They aren’t actually a Singapore recipe. The recipe originated in Hong Kong possibly by people from Singapore or perhaps from Chinese people who just enjoyed curry noodles.
The noodles are more like what you see in Thai or other SE Asian recipes and not the typical Chinese lo mein. I use fresh rice vermicelli as it is called. You can also use dried but it soaks a little longer.
As well, you might see these noodles packaged as rice sticks or mai fun, or mee hoon noodles. You can usually tell as they are white, very thin, and not made from wheat. Check the ingredients label.
I mean, you can make this with lo mein noodles but the flavor will obviously be different. However, the sky won’t come crashing down.
You can also use what is in your veggie bin if you like. As for meats, I like pork and chicken that are already seasoned, such as char siu or perhaps teriyaki chicken. Plain roast pork and rotisserie chicken will also work. Just remember the more flavor is in your food to begin with, the more flavorful the end result will be.
But truth be told, this is a great recipe for clearing out leftover meats and bits of veggies before a new shopping expedition.
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- 1 wok or wok skillet
- 1 pound cooked pork loin (assorted cooked roast char siu pork, cooked roast chicken, or small cooked shrimp
- 1 onion (cut into slivers)
- 1/2 cup shredded carrot
- 4 ounces shredded bok choy or napa cabbage
- 6 scallions (shredded)
- 2 cups fresh bean sprouts
- 2 cloves garlic (minced)
- 1 tablespoon peanut oil
- 2 large eggs (lightly beaten)
- 1 tablespoon peanut oil
- 16 ounces fresh rice vermicelli noodles
- 2 tablespoons rice wine
- 3 tablespoons soy sauce
- 1/4 cup water
- 1 teaspoon chicken base or bouillon
- 2 teaspoons chili paste
- 2 tablespoons mild curry powder
- 1 tablespoon toasted sesame oil
- Prep your vegetables and meats for the stir-fry.
- Scramble the eggs in the oil and chop when cooked; add to your meat prep.
- Place the rice noodles in a bowl and cover with very hot water (steaming) and let sit for one minute or until they are al dente (chewy and almost tender), then drain. Cut them if you like for easier handling.
- If you choose to use dried noodles those will need to sit longer, 1-2 changes of the hot water, until they start to soften.
- Stir up the sauce and keep nearby.
- Cook the vegetables in the oil until crisp-tender, then add everything else, and toss, cooking until all is heated and noodles are tender to your taste.
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This sounds delicious Sue.
Very delicious and satisfying meal! The flavors spot on! YUM!
It’s a delicious recipe…I’m going to cook it