Delicious Singapore Noodles Stir Fry Recipe!
This spicy Singapore Noodles recipe was requested by one of our subscribers (looking at you, John) – and much-in-thanks to its dribble-inducing qualities, one we were more than happy to create. Packed full of flavour, juicy prawns and crunchy red peppers, this classic dish isn’t just delicious, it’s really easy to make too.
To find the recipe for our Singapore Noodle dish, click the link below:
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PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT
Ingredients: Recipe serves 3
450g Rice Noodles
200g Boneless Chicken
2 Eggs
12- 15 King Prawns
1 each Red, Yellow Peppers
1 Carrot
1/2 Medium Onion
1 tbsp Garlic Paste
Vegetable Oil
Spring Onions
SLURRY INGREDIENTS:
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Cooking Wine
1 tsp Sesame Oil
Bouillon Cubes ( I used 1 Knorr Chicken Cube)
1 tbsp Chilli Flakes
1 tbsp Curry Powder
TO SEASON THE CHICKEN:
1 tsp Black Pepper
1 Knorr Chicken
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt to taste
Music: bensound.com
I made Korean Fire Noodles from scratch (Noodle Series)
Here's the recipe I used:
These are the Korean dried chilis:
Here's Gojuchang, the Korean spicy paste:
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???? Dad's TASTY Singapore Noodles (星洲炒米粉)!
Watch Daddy Lau teach us how to make his amazing Singapore Noodles, a Cantonese Classic. I can personally vouch that my dad's recipe is absolutely DELICIOUS!
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
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- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
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???? LINKS MENTIONED ????
Char Siu:
Archival HK footage:
Curry Powders:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:29 - Prepare noodles
02:58 - Prepare chicken
03:47 - Prepare veggies & aromatics
05:09 - Prepare char siu, prawns, eggs
06:11 - How curry and spices changed the world
07:04 - Create sauce
08:16 - Where are Singapore Noodles really from?
09:11 - Loosen noodles, heat wok & oil
09:44 - Cook everything
15:14 - Plate and taste
16:14 - Happy birthday Cam Cam!
17:01 - How do you stop the noodles from breaking?
17:29 - How do you avoid soggy noodles?
18:30 - What are substitutes for rice noodles?
18:53 - How do you evenly mix the veggies and meat?
19:11 - How do you make this vegetarian?
19:51 - What’s the best kind of curry to use?
20:31 - How to make it extra spicy?
20:50 - Why is it called Singapore Noodles?
21:15 - How to properly adjust mixing in the seasoning?
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Intro Flute Music - Performed by Daddy Lau
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Overhead Camera Rig built by P.Oak -
Edited By: Randy Lau, Nicole Cheng
Chinese Subtitles By: Gan Ying Zhi, Arlene Chiu
Vegetarian Singapore Noodles Recipe | Cantonese Curry Rice Noodles (星洲炒米粉)
LEARN HOW TO MAKE A BEAUTIFUL SINGAPORE NOODLES RECIPE RIGHT AT HOME!
LAY HO MA!! This is probably one of my favourite noodles dishes of all time. It's incredibly easy to cook up and it's crazy delicious! Join me in this episode and learn how to make a beautiful vegan Singapore noodles recipe right at home! Let's begin
Ingredients:
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/4 green bell pepper
1/4lb extra firm tofu
1/4lb vermicelli noodles
drizzle of olive oil
1 tbsp curry powder*
2 tbsp soy sauce
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly chop the garlic and finely chop the ginger
3. Chop the green onion into bite sized pieces and finely slice the red onion
4. Finely slice both bell peppers. Then, pat dry the tofu with a paper towel and crumble into a bowl
5. When the water comes to a boil, turn the heat off and soak the noodles in the hot water for a few minutes
6. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
7. Sauté the onions, garlic, and ginger for a coupe of minutes
8. Add in and sauté the tofu for another couple of minutes
9. Add in the bell peppers and green onions. Sauté for another couple of minutes
10. Drain out the noodles and add to the pan followed by the curry powder and soy sauce
11. Sauté for a few more minutes and it's done
* The curry powder I used is a pre-blended mix of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, mustard, and cardamom
*PREVIOUS EPISODE ON HOW TO SEASON A CARBON STEEL PAN NON STICK:
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
How to fry the best Singapore noodles (rice vermicelli)
This video shows you how to prepare the Singapore noodles, the way just like the locals in Singapore.
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NOTE:
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA:
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE:
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA:
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسبانية.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
=============================
Singapore noodles (rice vermicelli) is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore.
Singapore is famous for food. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square.
If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017.
So let's dive in and take a look at how the Singapore noodles is prepared.
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You can get the full recipe and more information at:
RECIPE:
Ingredients A
3 tbsp oil
2 eggs
200 g rice vermicelli
Ingredients B
1 tbsp chopped garlic
1 medium size onion
Ingredients C
80 g chicken breast meat, cut into julienne
50 g medium size shrimps, deveined, wash with salt and drained
1 tablespoons dry shrimps, soak for 30 minutes and drained
40 g cabbage, cut into julienne
20 g carrot, cut into julienne
50 g bean sprout
10 g chopped scallions
Ingredients D (seasoning)
3 tbsp tomato ketchup
1 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper
Instructions:
Preparation:
- Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
- Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
- Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
- Soak the dry shrimps in hot water for 30 minutes. Drained.
- Cut cabbage and carrot into julienne
- Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Stir-fry:
- Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
- Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
- Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
- Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
- Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
- Turn off the heat. Add the remaining bean sprouts and mix well.
Top with chopped scallion and serve.
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