Singapore noodles are a Cantonese dish and have nothing to do with Singapore. The story goes that in British Hong Kong in the 19th century curry powder from India was abundant, so cooks started to use the spice blend in their dishes. It is still a favorite and available in many eateries in Hong Kong. With a little bit of preparation, the dish comes together in 5-10 minutes max. It is an easy dish to make and the reward is large.

The art of making Singapore noodles

Essential is to use the right noodles: rice vermicelli that is!  Either soak the noodles overnight on cold water, or soak the noodles in warm water (60 C) for 1 hr or more (the temperature will drop over time). Then drain.

Another feature is the use of shrimp, and often a meat: char siu pork, duck- or chicken-breast or the like. It is useful to have a wok or a wok pan. By pre-cutting the ingredients and pre-measuring the sauce ingredients or spice blend, the dish comes together rather easily.

The only thing not to forget is to soak the vermicelli ahead of time, but the exact time is not critical.

Special equipment

a wok or wok pan

Singapore noodles ©️ Nel Brouwer-van den Bergh

Singapore noodles

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3
Course: Dinner, Lunch
Cuisine: Cantonese
Ingredients Method Notes

Ingredients
  

For the dish
  • 7 oz rice vermicelli
  • 4 oz duck breast can be substituted by chicken breast
  • 7 large shrimp
  • 1/3 yellow onion
  • 2 eggs
  • 4 tbsp vegetable oil
  • 1 bell pepper
  • 15 snow peas
  • 2 oz carrot
  • 3 green onions (spring onions)
  • 4 shitaki mushrooms
  • 1/2 asian chilli pepper optional
  • 1 tbsp hot chilli oil at the side of the dish
  • 1 tbsp shao xing wine
For the seasoning
  • 1.5 tbsp oyster sauce
  • 1 tsp salt
  • 2 tsp sugar
  • 1.5 tbsp sesame oil
  • 1 tbsp mild curry powder
  • 1/2 tsp ground white pepper
  • 1/2 tbsp soy sauce
  • 1 tbsp water

Method
 

Make the dish
  1. Start to submerse the rice noodles in the hot (around 60 C) water, timely. Keep it submersed for at the least 1 h ahead. Drain the noodles when starting with the other preparations
  2. Make the seasoning
  3. Cut all vegetables and meat in small strips (when using duck breast, first fry on the skin side at low heat and release the fat. Turn and fry for a few minutes; ten take out and cut in strips. Using duck breast adds taste,to te dish but also time to make)
  4. Add some vegetable oil to the wok. Fry the shrimp on high fire, until red colored and they release their signature smell. Add the chicken breast (when using) or other meat. Add some shaoxing wine and then take out and reserve.
  5. Add some oil and scramble the eggs. When cooked, take the eggs also out and reserve
  6. Add some oil to the wok and fry the onions, carrots, mushroom, asian pepper (when using), bell pepper and snow peas. Do this all in some 2-3 minutes.
  7. Then add some oil and add the drained noodles. Bring the noodles in the hot section of your wok and stir fry for 1-2 minutes. Turning them around with chopsticks
  8. Add the seasoning to the noodles and continue to stir and fry
  9. Then mix all in the wok, including meat, shrimps and scrambled eggs
  10. Taste and see if anything needs to be added. Keep some chili oil at the side for the hot spice-minded!

Notes

Method: stir frying
Food allergy & intolerance information: shrimp

Remarks

1. If you are less experienced, fry or cook the eggs, shrimps and vegies separately and take them out of the wok, before cooking the noodles.

2. The noodles are then stir fried first, sauce added and then the cooked ingredients added back.

3. In restaurants often smaller shrimp is used from frozen. That saves money. Using fresh large shrimp is luxury.

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