Singapore noodles

Singapore noodles

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

Anyone who has visited Singapore will have tasted this famous noodle dish, often prepared in minutes by a street hawker. Our good friend Onn Ho gave us his family recipe, which he has been making since he was a boy in Malaysia. His tips are particularly useful, especially for the novice.

Onn mixes the curry powder with a little water to create a paste, as dry curry powder fried in hot oil burns very quickly and can be bitter. He likes to use a Malaysian curry powder and says that he usually measures one teaspoon per person.

Onn recommends not draining the noodles; instead, when it is time to add them to the wok, scoop them out of the water with your hands. He adds that if they are too dry, they will break up into little pieces as you try to stir-fry them. While frying the noodles, Onn has half a cup of water ready. He sprinkles the noodles intermittently to prevent them from drying too much and breaking up.

Ingredients

Quantity Ingredient
300g rice vermicelli
1/2 cup vegetable oil
250g green prawns, shelled and deveined
1 medium onion, chopped
1 red capsicum, cut into fine strips
2 eggs, lightly beaten
4-6 teaspoon hot curry powder
2 cups bean sprouts
3 tablespoons light soy sauce
salt and freshly ground black pepper
1 tablespoon sesame oil
sprigs coriander, to garnish

Method

  1. In a large bowl, soak the vermicelli in enough cold water to cover for 15 minutes. Meanwhile, heat 1 tablespoon of the oil in a wok or very large frying pan until hot without smoking. Stir-fry the prawns for 1 minute until they turn pink. Remove and set aside. Heat 2 tablespoons of the oil in the wok and stir-fry the onion and capsicum for 1 minute. Remove and set aside with the prawns.
  2. Add the beaten eggs to the wok and cook in a sheet, rather like an omelette. Remove and cut into thin slices before setting aside.
  3. Add the remaining oil to the wok, stir in the curry powder mixed to a paste with a little water, and the noodles, which have been scooped from the water and drained. Stir-fry until thoroughly combined. Add the prawns, onion and capsicum mixture, omelette strips and bean sprouts, seasoning the mixture with soy sauce and salt and pepper. Stir-fry for 4–5 minutes until the noodles are just cooked. Transfer to a serving platter, drizzle with sesame oil and garnish with coriander.
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Margaret
Fulton
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