The Best Singapore Noodles

These Singapore Noodles are made with thin rice noodles, prawns/shrimp, Chinese BBQ Pork, egg and red capsicum/bell peppers. Don’t fret if you don’t have all the ingredients – this is worth making with whatever you have!


Ingredients:

Sauce

  • 2 tbsp soy sauce (Note 1)
  • 2 tbsp Chinese cooking wine (Note 2)
  • 2 1/2 tsp curry powder (hot or ordinary, Note 3)
  • 1/2 tsp sugar
  • 1/2 tsp white pepper (black also ok)

Stir Fry

  • 100g / 3 oz dried rice vermicelli noodles (Note 4)
  • 2 tbsp peanut oil , separated
  • 8-10 medium raw shrimp / prawns , shelled and deveined
  • 2 eggs , beaten
  • 1/2 medium onion , thinly sliced (yellow, brown or white)
  • 4 garlic cloves , minced
  • 1 tsp ginger , freshly grated
  • 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
  • 1 cup red capsicum / bell pepper
  • 2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Instructions:


  1. Combine the Sauce ingredients in a small bowl and mix.
  2. Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
  3. Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
  4. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
  5. Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
  6. Add capsicum and cook for 1 minute.
  7. Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
  8. Serve immediately.

NOTES:

  1. I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.
  2. Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.
  3. Any generic curry powder is fine here. I use Keens or Clives of India, both general curry powders sold at supermarkets. I use hot because I like the spice!
  4. Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

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