Ever find yourself wanting a meal that’s quick and full of flavor? I sure do. When I recall evenings in my kitchen, with the smell of fresh garlic and the sound of a stir-fry cooking, Spicy Singapore Noodles always come to mind. They are my favorite for a fast dinner, taking only 35 minutes to make. They are full of exciting flavors that make me feel like I’m in Southeast Asia.
I learned that rice vermicelli noodles are key to this dish. Soaking them for five minutes makes them perfect. They’re soft yet firm, ready to be mixed with wonderful flavors. The true delight comes from what you add next: chicken, shrimp, or tofu and veggies on my plant-based days.
Let’s talk about the sauce. Imagine soy sauce, oyster sauce, rice vinegar, and a bit of sugar mixed together. This mix creates a taste that’s both savory and sweet, like a warm hug in a bowl. When garnished with fresh cilantro and lime wedges, this dish becomes more than just noodles. It’s a true experience.
The great thing about Spicy Singapore Noodles is how you can change them up. I like to add shiitake mushrooms or play with the spice level by adding red chilies. Every time it’s slightly different. Plus, you can keep leftovers in the fridge for up to four days. This makes enjoying this stir-fry again really easy.
Come along with me on this tasty journey, and let’s fill our kitchens with the bold flavors of Singapore. Each mouthful reminds us that fast meals can also be incredibly satisfying.
What Are Singapore Noodles?
Singapore noodles are not from Singapore, surprisingly. Instead, they come from Hong Kong and are a Cantonese creation. Full of spicy flavors, these noodles are loved all over the world.
The main parts of this dish are thin rice noodles, prawns or shrimp, and pork belly. They also include eggs, onions, garlic, ginger, and more. All these create a tasty mix of flavors and textures.
Making Singapore noodles doesn’t take long. First, soak the vermicelli noodles in hot water. Then, cook the pork and shrimp and scramble the eggs. After stir-frying the veggies, mix everything with a yummy sauce.
If you want to try something different, use bacon or chicken instead of pork belly. Tofu is a great option for vegetarians. And you can lower the spice by choosing a milder curry powder.
| Ingredient | Quantity |
|---|---|
| Thin Rice Noodles | Vermicelli |
| Prawns/Shrimp | 6-8 pieces |
| Pork Belly | 100 grams |
| Eggs | 2 |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Ginger | 1-inch piece |
| Red Pepper | 1 medium |
| Bean Sprouts | 1 cup |
| Curry Powder | 2 tablespoons |
| Soy Sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Sesame Oil | 1 tablespoon |
A serving of Singapore noodles has about 702 kcal. It also has 73g of carbs, 15g of protein, and 37g of fat. You can make it in around 30 minutes, so it’s perfect when you’re in a hurry.
How to Prepare My Singapore Noodles
Learning to cook Singapore noodles begins with picking the right stuff. Then, follow a few easy steps for a tasty quick dinner. Here’s how I make a real Asian stir-fry:
- Soak 100g (3.5 oz) of rice vermicelli noodles in cold water for at least 10 minutes. This keeps them from getting too soft.
- Get your veggies ready while the noodles soak. I use onions, garlic, red bell peppers, snow peas, carrots, green onions, bean sprouts, and bok choy. They add taste and color to your meal.
- Now, it’s stir-fry time. Use 2 tablespoons of oil in a wok and throw in 100g (3 oz) of chopped bacon, 150g (5 oz) sliced chicken thighs, and a pinch of salt. Cook until the meat browns.
- Add sliced onion, minced garlic, and chopped red bell pepper to the wok. Stir-fry for a bit until they’re tender yet crisp.
- Whisk 2 eggs and scramble them in the wok with everything else.
- In a bowl, mix 3 tbsp soy sauce, 3 tbsp Chinese wine (Shaoxing wine), 3 tsp curry powder, 1 tsp sugar, and 1/2 tsp white pepper. This gives the noodles their unique taste.
- Drain the noodles and put them in the wok. Add the sauce and stir-fry until the noodles soak up the liquid.
- Turn off the heat and pour some sesame oil on top for extra flavor.
| Ingredient | Quantity |
|---|---|
| Dried Rice Vermicelli Noodles | 100g (3.5 oz) |
| Light Soy Sauce | 3 tbsp |
| Chinese Cooking Wine (Shaoxing Wine) | 3 tbsp |
| Curry Powder | 3 tsp |
| White Sugar | 1 tsp |
| White Pepper | 1/2 tsp |
| Skinless Boneless Chicken Thighs | 150g (5 oz) |
| Cooking Salt | 1/4 tsp |
| Streaky Bacon | 100g (3 oz) |
| Eggs | 2, whisked |
| Brown Onion | 1/2, finely sliced |
| Garlic | 3 cloves, minced |
| Red Bell Pepper | 1, deseeded and finely sliced |
| Bean Sprouts | 1 cup, heaped |
| Baby Spinach | 1 cup, heaped |
| Plain Oil (Canola, Veg, Peanut) | 2 tbsp |
Follow these steps and you’ll make great Singapore noodles. It’s a delicious meal for a quick dinner. Enjoy the rich flavors of this Asian stir-fry!
Enjoying Singapore Noodles
Making a tasty meal is easy, especially with Singapore Noodles. You can whip up a quick dinner that both tastes great and fills you up. This famous, colorful stir-fry combines thin rice noodles with curry powder, veggies, eggs, and tofu. It’s gluten-free and can suit vegan diets if you skip the eggs. So, it’s great for many people.
This dish stands out for its flexibility. You can throw in lots of veggies like bell peppers, carrots, and mushrooms. Spice it up with curry powder, turmeric, and white pepper. If you like it hot, add chili oil or sliced jalapeños on top. This way, you can tailor your Singapore Noodles to your liking.
Singapore Noodles work well for a fast weeknight dinner. You can add shrimp, chicken, or tofu for protein. Start by softening the noodles in hot water. Then, stir-fry veggies and eggs with your chosen protein. Mix it all with a tasty sauce of soy sauce, curry powder, and a bit of sugar. This meal can be ready in 30 minutes and serves up to five with about 372 calories each serving.
It’s a versatile dish, perfect for any taste or occasion. Be creative and make it your own. Singapore Noodles are a quick and flavorful dinner choice, loved for their variety in flavors and textures.
FAQ
What are Singapore noodles?
Singapore noodles are a yummy stir-fry dish. They have thin rice vermicelli, veggies, proteins like shrimp or chicken, and special curry seasoning. Even though they’re called “Singapore” noodles, they didn’t start there but are loved all over.
Are Singapore noodles spicy?
Yes, they’re usually spicy because of the curry powder. If you make them at home, you can make them less spicy if you want.
What type of noodles should I use for Singapore noodles?
Use thin rice vermicelli for the real deal. They cook fast and soak up all the delicious flavors, perfect for this dish.
Can I make Singapore noodles vegetarian or vegan?
Sure! Just skip the meat and toss in more veggies or tofu. Bell peppers, snap peas, and mushrooms make great additions for a veggie version.
How do I store leftover Singapore noodles?
Keep leftovers in an airtight box in the fridge. They’ll be good for 3 days. Add a little water or broth when reheating to keep them moist.
Can I freeze Singapore noodles?
Freezing is possible, but the noodles’ texture might change. They taste best fresh or from the fridge if eaten within a few days.
Passionate about cuisine and IT!
