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Singapore Noodles

Singapore noodles is a popular dish in Cantonese takeaway restaurants in China and especially in Hong Kong, where many proud residents claim it was invented. 
Servings: 4
Author: Daniel Neman

Ingredients

  • 170 grams dried vermicelli rice noodles
  • 1½ Tbsp dry sherry or Shaoxing wine
  • 3 tsp curry powder
  • 1 tsp salt
  • ½ tsp sesame oil
  • ½ tsp sugar
  • ¼ tsp white pepper
  • ¼ tsp ground turmeric
  • 2 Tbsp peanut oil (or grapeseed, sunflower, or vegetable oil)
  • 2 large eggs beaten well
  • 225 grams ground chicken or thinly sliced Chinese barbecue pork (char siu)
  • ½ small onion chopped
  • 2 cloves garlic minced
  • ½ large carrot thinly julienned
  • 2 Tbsp ginger minced
  • ½ green capsicum (bell pepper) thinly sliced
  • ½ red capsicum (bell pepper) thinly sliced
  • 85 grams beansprouts
  • 3 garlic chives or spring onions cut into 5cm pieces
  • 225 grams prawns peeled and deveined

Instructions

  • Cook vermicelli noodles in boiling water for one and a half minutes. Drain without rinsing, place still hot in a large bowl and cover with a tea towel. Let stand 10 minutes. Pull on the noodles with tongs, chopsticks or clean hands to separate them. If the noodles are too long for easy eating, cut them into smaller pieces. Set aside.Cook vermicelli noodles in boiling water for one and a half minutes. Drain without rinsing, place still hot in a large bowl and cover with a tea towel. Let stand 10 minutes. Pull on the noodles with tongs, chopsticks or clean hands to separate them. If the noodles are too long for easy eating, cut them into smaller pieces. Set aside.
  • In a small bowl, combine the sherry or shao hsing wine, curry powder, salt, sesame oil, sugar, white pepper and turmeric. Stir to mix well, and set aside.In a small bowl, combine the sherry or shao hsing wine, curry powder, salt, sesame oil, sugar, white pepper and turmeric. Stir to mix well, and set aside.
  • Heat half a tablespoon of the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and scramble until just cooked through. Transfer to a plate.Heat half a tablespoon of the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and scramble until just cooked through. Transfer to a plate.
  • Clean wok or skillet if necessary. Add another half tablespoon of the peanut oil over medium heat. When hot, add the chicken mince or sliced char siu and cook, breaking up the ground chicken, until cooked through. Transfer to the plate with the eggs.Clean wok or skillet if necessary. Add another half tablespoon of the peanut oil over medium heat. When hot, add the chicken mince or sliced char siu and cook, breaking up the ground chicken, until cooked through. Transfer to the plate with the eggs.
  • Add the remaining one tablespoon peanut oil. When hot, stir in onion, garlic, carrots, ginger and green and red capsicum. Stir fry until the vegetables have just softened, about three or four minutes. Stir in the beansprouts and garlic chives or spring onions and cook until they are heated through and beginning to take on some colour, one to two minutes. Remove to a plateAdd the remaining one tablespoon peanut oil. When hot, stir in onion, garlic, carrots, ginger and green and red capsicum. Stir fry until the vegetables have just softened, about three or four minutes. Stir in the beansprouts and garlic chives or spring onions and cook until they are heated through and beginning to take on some colour, one to two minutes. Remove to a plate
  • Add prawns and stir fry until firm and thoroughly cooked (the time will depend on the size of the prawns). Remove to a plate.Add prawns and stir fry until firm and thoroughly cooked (the time will depend on the size of the prawns). Remove to a plate.
  • In quick succession, add the reserved sauce, one-third cup of water and the noodles. Cook, stirring, until the noodles have absorbed all of the sauce and are uniform in colour. If some of the sauce sticks to the bottom of the pan, add a little more water. Add the eggs, chicken, vegetables and shrimp all back to the pan and mix everything together with chopsticks or tongs. Serve immediately.In quick succession, add the reserved sauce, one-third cup of water and the noodles. Cook, stirring, until the noodles have absorbed all of the sauce and are uniform in colour. If some of the sauce sticks to the bottom of the pan, add a little more water. Add the eggs, chicken, vegetables and shrimp all back to the pan and mix everything together with chopsticks or tongs. Serve immediately.