Singapore Noodle

timemed skillhi budgetmed

I’ve received a request to do a Singapore Noodle recipe, so here we go. First of all, I’m pretty convinced that Singapore noodle did not actually originated in Singapore (Nor has it anything to do with the country…), but no matter. The common denominator for a noodle dish to be called Singapore noodle seems to be a rice vermicelli noodle seasoned with curry powder. Other components in it seem to be purely the cook’s decision. In mine I decided to use a lot of vegetables in order to make it look colorful and appealing. You can use less if you can’t be bothered to gather all the components, but keep in mind the dish’s final texture in the end, because for me this is the key of this dish. You want to have something chewy (the noodle), something crunchy (the fresh vegetable), and something soft (the cooked vegetables). Make sure to have everything ready before you start cooking. This is a simple dish but there’re few steps in preparation and it pays to be organized.

Essential components:
• Dried rice vermicelli, make sure you get the rice variety and not the mung bean noodle/cellophane noodle, they look similar
• Chicken, cut into bite size pieces (I’m using thigh)
• Carrot, cut into matchsticks
• Onion, sliced into thin wedges
• Green bellpepper/capsicum, cut into thin strips
• Bean sprouts
• Choy sum, cut into small pieces
• Curry powder

Other stuff:
• Garlic, crushed
• Fish sauce (I’m using mushroom soy sauce), you can use regular soy sauce too
• Salt, pepper, sugar
• Chinese rice wine (Shaoxing wine) – optional

Method:
• Soak the dried rice vermicelli in hot water until soft (usually about 3-4 minutes) and drain thoroughly
• Mix in the curry powder with water to create a slurry/paste. You don’t have to do this but this step helps prevent the curry powder being burned later
• In a hot wok, add oil, then chicken. Season with salt, pepper, and a small pinch of sugar. Once browned, add a small splash of the Shaoxing wine if using, once cooked, set aside
• You should have enough oil in the wok, add more if you don’t, then add the carrot, onion, garlic, and green bellpepper/capsicum. Add only a small pinch of salt and cook until the desired softness (I cooked mine until the onions are translucent), set aside
• In the wok, add the curry paste, then a little bit of oil. We are doing it this way so it doesn’t splatter. Cook the curry paste briefly until aromatic. At this point all the components are cooked, we just need to combine them
• Lower the heat, then add the rice vermicelli, fish sauce/soy sauce (You only need a small amount) and mix until the paste is thoroughly combined with the noodle, take your time
• Increase the heat again and add the chicken and the vegetables you’ve set aside to combine and let everything be heated up
• Finally add the sprout and the choy sum and mix. They don’t need much cooking so just turn the heat off and let the residual heat do its job
• Serve

Tips and thoughts:
• Shrimp or prawn is a good match for this dish, so is egg
• Remember to drain the noodle thoroughly or you may end up with soggy noodle
• When mixing the curry paste with the noodle, sometimes they clump. The tendency is to add liquid to help them separate. Do not do this as you will have wet noodle in the end, instead just take your time and mix them together
• Still on the topic of wet noodle, this is one of the reason why we cook the chicken, the vegetable, and the noodle separately. It is a lot easier to control the moisture this way
• Toppings suggestions: scallion, fried shallots (my personal go to), chili slices, crushed peanuts, fresh young ginger strips, etc

sing noodle

 

 

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