Recipe: Perfect Singapore rice noodles

Singapore rice noodles. It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Singapore Noodles are made with thin rice noodles called vermicelli noodles. They're very common nowadays, sold at all supermarkets.

Because this dish actually originates from Hong Kong! "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different. Bring a large pot of water to a boil. You can have Singapore rice noodles using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Singapore rice noodles

1. You need 100 g of thin rice noodles.
2. It's 1/3 cup of peanut oil.
3. Prepare 2 tablespoons of sesame oil.
4. Prepare 1 of onion, thinly sliced.
5. It's 1/2 cup of finely chopped broccoli.
6. Prepare 1/2 cup of chopped green beans.
7. You need 1/2 cup of fresh or frozen peas.
8. It's 200 g of firm tofu, cut into 1cm pieces. or chicken for a meat opt.
9. You need 1 teaspoon of madras curry powder, or more to taste.
10. Prepare 1 of large egg.
11. It's 1/4 cup of tamari.
12. It's 2 of spring onions, thinly sliced.
13. You need 1/4 cup of chopped fresh coriander.

Singapore Noodles, also known as Singapore Style Noodles or Singapore Rice Noodles are Asian comfort food at its best. They are a popular Chinese dish from Hong Kong characterized by their curry. Singapore noodles or Singapore rice noodles is a noodle dish with curry powder, chicken, shrimp This noodle recipe do not come from Singapore; if you go to Singapore, you will never find these. Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples.

Singapore rice noodles instructions

1. Soak the rice noodles in hot water for 10 minutes or according to packet instructions. Drain and set aside..
2. Meanwhile, heat 1 tablespoon each peanut and sesame oils in a wok or large nonstick frypan over medium-high heat. When oils are hot but not smoking, add the onion and cook, without stirring, for 1 minute to sear. Reduce heat to medium and cook, stirring occasionally, for 4 minutes or until golden. Transfer the onion to a bowl..
3. Add the broccoli, green beans, peas, tofu (or chicken), and another 1 tbs peanut oil to pan. Cook over high heat for 2 minutes or until the vegetables are just cooked and the tofu is beginning to brown. Add vegetable mixture to onion bowl..
4. Add 1 tbs peanut oil, curry powder, remaining 1 tbs sesame oil and 2 tbs water to the pan. Add noodles and stir combine. Make a well in the centre of the noodles, add the remaining 1 tbs peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles..
5. Add the tamari, spring onion, and coriander and stir to combine. Season to taste, then serve..

Use up loads of leftovers and bits and bobs from the fridge, too. How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! Singapore Rice Noodles with Shrimp (Singapore Mai Fun) - Wishful Chef. One of my favorite Chinese takeout dishes is Singapore Rice Noodles, a dish seasoned with curry, soy sauce and veggies. "Singapore"-style noodles is a dish of stir-fried rice vermicelli, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.