One of my favorite noodle dishes is Singapore noodles. I am able to find this dish when I am in Malaysia and Thailand but when i have tried “Singapore Noodles” in the Philippines it was nothing even remotely close to the Singapore noodles I love.
I decided I would try making this dish myself and found a recipe on the internet.
This is what it is meant to look like
5.5 ounces dried rice vermicelli (a.k.a. mai fun)
4 ounces small shrimp, peeled and deveined
4 ounces pork, cut into strips
2 teaspoon soy sauce
2 teaspoon Chinese rice wine
1 teaspoon corn starch
2 tablespoons curry powder
2 tablespoons fish sauce
1 tablespoon oyster sauce
3/4 cup chicken stock
2 eggs, lightly beaten
2 cloves of garlic, minced
1 tablespoon minced ginger
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
8 ounce can of strip bamboo (julienned)
4 ounces bean sprouts
3 green onions, sliced thin
oil for stir-frying
I actually did not even look for the Chinese rice wine and used some imported white vinegar instead. I was able to get everything and in accordance with the instruction prepared it in advance.
You may notice that the spring onions are missing from the above picture. That is because when first reading the list of ingredients it only said “3 green onions, sliced thin” and when I got to this and looked at the picture i realize it was meant to say spring onions. I sent the helper out to buy them and she returned just in time for them to be added to the finished disk.
Here are the instructions:
Soak the dried rice noodles in very hot tap water (about 140 degrees Fahrenheit) for 3 minutes. Be careful not to over-soak them or they will start sticking together and get mushy when you cook them. Start pulling the noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water and to wash off excess starch.
Add the shrimp and pork to a bowl and season with the soy sauce, rice wine and corn starch. The cornstarch will keep the meat moist and the shrimp firm.
Measure out the curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock. Because everything cooks very quickly it’s important to have all your prep done ahead of time.
Heat a wok over high heat until very hot then add a tablespoon of oil, swirl to coat, then add the egg, swirling then scrambling. Put the egg on a plate and set aside. Add 2 tablespoons of oil, then add the garlic and ginger, and then fry until fragrant. Add the shrimp and pork, holding aside the marinade and fry until the pork just loses its pink color (it doesn’t have to be all the way cooked.
Add the onion, red and green bell peppers, bamboo, and bean sprouts. Fry while stirring vigorously. Until the vegetables are a bright color. Add the curry powder and stir-fry until fragrant, then pour in the chicken stock and fish sauce mixture. Stir, to combine, then add the noodles and return the egg to the pan. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water.
Top with scallions, then serve your Singapore Noodles immediately.
My finished product does not look exactly the same as the picture provided with the recipe but I have to say that it tasted authentic and was delicious. A complete success.
It was actually a lot more work than i thought it would be but a dish I will be making again.