Recipe: Singapore Noodles

Standard

Singapore Noodles or Singapore Style Vermicelli has long been a favourite of mine from Chinese take-away menus. Wanting to make the authentic thing I asked a Singaporean friend of mine for the recipe. She’d never heard of it. It turns out it’s a Cantonese dish, so here’s my inauthentic version of something that was never really authentic in the first place! Tastes great though.

A few notes about this. I’ve used the packet cooked noodles you can find next to the salads in most supermarkets, but you can use the dried rice noodles if that’s what you have (cook them according to their packet and then let them go cold). I’ve used more oil in this than I normally would in a stir-fry, it shouldn’t be swimming in oil, but you need a fair amount for it to work. I’ve put more vegetables in this than I normally see in a take-away version, but this should remain a noodle dish rather than a stir-fry vegetable dish.

This recipe is for one. When I’ve tried to make this for two it’s ended up as a soggy mess. I think that’s because domestic woks and cookers just don’t get hot enough. If you’re cooking this for two – make one and then do another batch. It takes less than five minutes to cook anyway.

Singapore Noodles photo DSCN1090_zpsf2948d0f.jpg

Ingredients
2-3 tbsp oil
1/4 onion, finely sliced
1/4 red pepper, finely sliced
handful bean sprouts
1/2 chilli, sliced
6 mangetout or sugar snap peas, finely sliced
4 closed cup mushrooms, quartered
1 tbsp rice wine or dry sherry
2 tsp curry powder
150g cooked rice noodles
2 tbsp soy sauce
1/2 tbsp coriander

Heat a wok and then pour in the oil.
When the oil is really hot, add the vegetables and stir for a minute.
Add the rice wine and stir for another minute.
Add the curry powder and stir until all the vegetables are coated in it.
Then add the noodles and the soy sauce.
Stir for a couple of minutes until the noodles are heated through and are coated in the curry sauce.
Serve with the coriander sprinkled over the top.

Serves 1

Advertisements

4 responses »

  1. A favorite of mine too! Xie xie ni (Thank you in Chinese and yes I had to look that up) ๐Ÿ™‚ for the sharing the recipe.

  2. Pingback: Recipe: Scrambled tofu | Two Fat Vegetarians

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s