Use a basic yellow (Madras) curry powder here. My first experience eating Singapore Noodles with curry powder was in a Singapore Hotel, but haven’t found them on a menu here in the states since! Rasa Malaysia © 2002–2020 Bee Interactive Corp. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. What a compliment! I am Singaporean and my husband and I used to be so amused when we travel and see Singaporean noodles but have no idea what it is! There are only a few ingredients that you need to make this Singapore noodles recipe. The essential ingredients are: Yes! Restaurant recommendations you trust. LOL. These rice noodles get their distinctive flavor from curry powder. Let's make every meal a flavor adventure. I'm Robin, a cookbook author, recipe developer, and obsessive home cook. Her not-so-secret “secret” is to bloom the curry powder in the oil, thus amplifying its flavor and coaxing it into a smooth texture, prior to adding noodles to the pan. Place the same wok or skillet back on high heat. 4. What is Singapore Mei Fun. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. This recipe is only 355 calories per serving. From my small kitchen in Berkeley, I share globally-inspired recipes that are easy, fresh, family friendly, and healthy(ish). 2. My mother, who makes Singapore noodles often, humbly brags that hers is “silkier” than what we would find at restaurants. Stir in the meat, if using, and cook until heated through and beginning to sear. Stir continuously until everything is well combined. Leave out the fish sauce and add extra soy sauce to make up for it in flavor. I always have a packet of rice vermicelli in my pantry (I love Kong Moon brand), specifically for this purpose. Hi Deanna, did you have a chance to read my article? Look for a package that says “rice vermicelli” or “rice stick noodles.” They are often made in China, Vietnam, or Thailand. What can I use to give it some heat? Set aside. Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. For Chinese meal and easy weeknight dinner, I recommend the following recipes. You might wonder why a Singaporean dish is such a classic Chinese restaurant offering. © 2020 Condé Nast. Can't spell Rasa Malaysia? The noodles themselves are rice noodles, which are naturally gluten free. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. While those soak, prep the rest of the ingredients. This is the best Singapore noodle recipe ever! This dish is popular in the United States in Chinese/Cantonese restaurants and they use curry powder. That said, in every home, we ALL try to recreate the dish with our own version of fried vermicelli – vermicelli fried with whatever ingredients you and your family love. Quickly cook the eggs in a skillet and then remove them. Cook, turning the shrimp occasionally, for about 2 minutes, until the shrimp are pink on the outside. Yum! Next add the prawns, if using, and cook until they are pink on the outside. If you’re feeling particularly indulgent, you can top with a few splashes of Maggi seasoning sauce, and some crispy fried shallots or toasted sesame seeds. Thanks for your inspiration! When I was a teenager, I visited Singapore with my mother and her extended family on one of those classic ill-conceived vacations where every sight-seeing activity was laced with bickering and dissent. Like fried rice, Singapore rice noodles is a versatile dish. Add the vegetables and egg back into the pan and use your chopsticks or tongs to break up the egg slightly, leaving some larger pieces too. Add an additional tablespoon of cooking oil to the skillet. The recipe calls for the following ingredients: Because of the curry powder used in the recipe, the noodles taste spicy. Let stand for 5 minutes, until the noodles are tender. Her newest book is Family: New Vegetarian Comfort Food to Nourish Every Day. Now, beat 4 eggs with about 1 tablespoon or so of water (just to loosen it up) and season well with salt. Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. Sweet and Sour Chicken Egg Drop Soup Honey Walnut Shrimp Mongolian Beef. Make it vegetarian by using tofu in place of the meat. Carrots, cabbage, zucchini, cauliflower, snow peas, or basically anything that can be thinly sliced and cooked in 3 or 4 minutes are all suitable. When I used to order this dish from room service in Hong Kong 5-star hotels, it was always served with a dish of spicy chili sauce on the side to add at your discretion. © 2010–2020 ALL WAYS DELICIOUS / ROBIN DONOVAN | Trellis Framework by Mediavine, Soy sauce (or substitute gluten-free soy sauce, gluten-free tamari, or coconut aminos). But actually, Singapore rice noodles aren’t really Singaporean at all. Heat a wok or large skillet on high heat, and then drizzle with neutral oil (about 1 tablespoon should do) and then pour in the eggs. Some believe it’s a creation by Hong Kong chefs based on Cantonese style fried noodles with influence from Southeast-asian cuisine. If you can’t find them at your store, you will be able to find them at Asian food stores or online. Yes, rice noodles are made of rice flour and water. Transfer the eggs to a large bowl and chop. Return the meat, veggies, and eggs to the skillet and add the sauce mixture. They are also called “Mai Fun” (Cantonese spelling). Hetty McKinnon is a cookbook author, food writer, and creator of Peddler Journal. Taste and season with salt and pepper and toss again until everything is well mixed. To make the noodles easier to work with (and easier to eat! Eat this immediately. Meanwhile, prepare the ingredients and organize your mise en place. Coming from Singapore, please let me correct all the Malaysians. Stir-fry for 3–4 minutes until everything is crisp-tender (soft, with a bit of a bite). I had been eating Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉) for years before I realised it had no confirmed association with Singapore. This quick Singapore rice noodles recipe is a delicious one-skillet meal. Your email address will not be published. We do NOT add curry powder in our fried beehoon.. only Malaysian restaurants will serve Singapore noodles with curry powder. Drizzle about 3–4 tablespoons oil into the hot wok/skillet and add about 2 tablespoons of curry powder (curry powders vary in heat, so use more or less, depending upon your preferred spice level). Serve this stir-fried curry noodles as a main dish or with other side dishes. Awesome thanks for trying my Singapore noodles recipe. Hi Rosemarie, please check the updated recipe. Your recipes kept my husband and I sane with the taste of home when we were based overseas! No part of the content (digital photographs, recipes, articles, etc.) When something's so easy to make that you don't even need one. Making this stir-fried noodle dish is similar to making fried rice. Cooking advice that works. The recipe looks great but I actually did eat Singapore noodles at a hotels breakfast buffet in Singapore and they used curry powder too. Transfer the meat, prawns, and vegetables to the bowl with the eggs. While named after Singapore, this dish didn’t actually originate there. You can add whatever meats and vegetables you have on hand. Add the eggs and let cook for about 1 minute or until the bottom sets. As an Amazon affiliate, I earn from qualifying purchases. This recipe is very easy to make at home. In Singapore, we have Char Bee Hoon (fried vermicelli) which is always done without the curry powder. Drain the vermicelli. The distinctive seasoning of Singapore noodles includes soy sauce, fish sauce, Shaoxing wine, and, most importantly, curry powder. 1 tablespoon soy sauce (see note for gluten-free options), 1 tablespoon Shaoxing wine (see note for substitution options), 1 10-ounce package dried rice stick noodles, 2 eggs, beaten with 1/8 teaspoon kosher salt, 1 head bok choy, quartered lengthwise and sliced, ½ pound Char Siu or Chinese roast pork, sliced (see note for substitution options). I just realised I’ve followed it for a decade! Make the sauce for the noodles by combining soy sauce, fish sauce, cooking wine, curry powder, sesame oil, white pepper, sugar, and garlic. . This is the best Singapore noodle recipe ever! This dish is not popular in Malaysia…I don’t think we have it in Malaysia. You can spice the dish up by adding chilepeppers or pass chile paste or sriracha at the table. This noodle recipe do not come from Singapore; if you go to Singapore, you will never find these noodles there. Singapore noodles are heavily seasoned in curry powder, which can create a mouthfeel that is gritty or grainy. Add the chicken and shrimp, stir-fry until they change color. Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. And it’s not at all clear how the name came to be. Please try more recipes on my site: Stressed by the family drama, I consoled myself in food and found solace in our hotel’s sprawling buffet breakfast. When do you add bean sprouts When do you add scallions. Welcome! Use the spatula to push the noodles to one side of the wok or skillet. Finally, toss and cook until well combined and heated through.