Singapore Noodles

This dish combines the culinary influences of Chinese, Malay and Indian all served to you on one plate. Did this noodle delicacy originate in Singapore? That is a question I don’t have an answer to but nonetheless it certainly is well known outside Singapore and embodies the Lion City’s multi-cultural heritage.

Serves 4
250g rice vermicelli

Sauce
1/2 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon rice wine
2 teaspoons corn starch

500g shrimp, peeled and deveined
1 tablespoon peanut oil
3 garlic cloves, finely chopped
1 tablespoon ginger, minced
3 spring onions, finely chopped
1 tablespoon curry powder
1 onion, cut into eighths
1 carrot, julienned
1 red bell pepper, thinly sliced
2 teaspoon red chili pepper, deseeded and thinly sliced
1/4 cup bean sprouts, washed and trimmed
2 eggs, lightly beaten

Combine the sauce ingredients together in a small bowl, mix well and then set aside.

Cook vermicelli according to packet instructions. Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger and spring onions until fragrant ( 30 seconds). Add the curry powder and cook until fragrant (10 seconds). Add onion wedges, carrot, sliced red pepper and chili pepper. Stir fry for 3-4 minutes or until the onions become translucent.

Add the shrimp. Add the sauce and bring to a boil. Stir-fry for about 2 minutes or until shrimp have turned opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients. Add eggs and continue cooking on high for about 2 minutes, occasionally tossing the ingredients until everything is heated through. Place noodles on one large platter or divide into individual portions. Serve immediately.

The Culinary Chase’s Note: This recipe is open to interpretation according to the chef’s taste. I have eaten Singapore noodles with bbq pork, snow peas and chicken added. When adding meat such as chicken or pork, marinate in the sauce 20 minutes. Enjoy!