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–+ servings

Quick Singapore-style Stir-fried Noodles

My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb Ramein Noodles rice vermicelli or thin spaghetti
  • 1/2 tsp Toasted Sesame Seed Oil
  • 1 cup sliced Shitake Mushrooms
  • ½ cup thinly sliced Cabbage or Bok Choy
  • ½ cup thinly sliced Carrots
  • ½ cup thinly sliced Red Pepper
  • 1 Tbsp Oil
  • 1 cup sliced Onions
  • 2 Tbsp shredded Ginger Root
  • 4 cloves of Garlic sliced
  • 1 tsp Salt
  • 2 tsp Curry Powder 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.
  • ½ tsp Turmeric
  • 1 Tbsp Soy Sauce
  • Dash of Fish Sauce
  • 1 tsp Sugar
  • 3 Tbsp chopped Green Onions
  • 1 Tbsp chopped Cilantro

Equipment

  • Wok

Method
 

  1. Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.
  2. Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.
  3. Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.
  4. Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.
  5. Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

Notes

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