BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
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Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Singapore Noodles: Curry Stir Fried Noodles with Chicken - Better Audio
Singapore Noodles: Dry Rice Noodles with Curry and Chicken!
Definitely one of our Favorite Stir Fry Noodle dishes!
Recipe:
Singapore Noodles
Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon sesame oil
1 teaspoon of fish sauce
1 teaspoon soy sauce (you can use gluten free soy sauce if you want to make the dish gluten free)
1 teaspoon sugar (or honey)
Mix and set aside.
Ingredients:
8-10 ounces chicken, pork, or tofu, cut into slices and pat dry. (If you use shrimp, leave it whole)
¼ salt
Pinch of black Pepper
¼-1/2 onions, thinly sliced
½-1 cup carrots, julienned
½-1 red bell pepper, thinly sliced
1-2 cups snow peas (optional-boy choy, cabbage)
4 garlic cloves, roughly chopped
2-3 eggs, beaten
3-6 dried red chilis
1 tablespoon curry powder (madras curry)
½ teaspoon turmeric
½-1 teaspoon salt
4-5 ounces vermicelli rice noodles
Vegetable oil
Instructions:
Place dry noodles in large bowl. Pour boiling water onto noodles. Let stand for about 3-4 minutes (or until al-dente). Drain and remove as much water as you can. Cut noodles. Fluff with fork. Set aside.
In wok or large pan, heat 1-2 tablespoons oil and add ¼ teaspoon salt and cracked black pepper. When it’s hot, add chicken and stir-fry. Remove chicken and place on plate lined with paper towel.
In same pan, add onions and stir fry for about 2-3 minutes or until slightly wilted and fragrant. Add carrots, red pepper, snow peas and garlic. Stir fry for about 1-2 minutes or until just wilted. Make a well in the center and add oil. Pour beaten eggs and slightly scramble. Mix with the vegetables. Set aside.
Add 1-2 teaspoons oil to pan. Add cooked noodles and dried chilies. Stir fry for about 2-3 minutes. Add chicken and vegetables. Mix well. Add curry powder, turmeric, and salt. Stir fry until well incorporated. Add sauce and mix well. Adjust seasoning as you see fit.
Serve hot and enjoy!
Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Gok Wan Shows You How To Make Singapore Noodles | This Morning
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An easy way to make dried noodles from the cupboard and whatever veg or leftover meat you have in the fridge taste delicious - these are Gok's delicious Singapore style noodles!
Broadcast on 07/04/20
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Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
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How To Make Vegan Singapore Noodles | Curry Rice Noodles Stir Fry | 星洲炒米粉
Today’s recipe is Singapore noodles, with a combination of curry and stir with different kind of veggies such as napa cabbage, carrot, beansprouts, tofu and tossed with curry powder. This is a very popular take-out dish in our local restaurant. These rice noodles are simple to make and incredibly delicious. Recipe as below...
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Prep time: 5 minutes
Cook time: 5 minutes
Recipe:
100g rice noodles / vermicelli
100g firm tofu
1 small carrot, sliced
80g napa cabbage, sliced
handful beansprouts
2 green onions, cut into 2 inch long
1 fresh chili, sliced
1/2 yellow onion, sliced
2 garlic, minced
2 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tbsp curry powder
1 tsp brown sugar
3-4 tbsp water
Oil for cooking
Method:
1.) Soak the rice noodles/ vermicelli for 15 minutes, drain and set aside.
2.) Cook the tofu till water evaporate, remove from the heat and set aside.
3.) Heat 2 tbsp oil - sauté the garlic, yellow onion and fresh chilli. Add in the tofu and carrot, stir fry for 2 minutes.
4.) Add in the soaked rice noodles, soy sauce, sesame oil and brown sugar, curry powder and water. Stir fry until the sauce covers all the noodles, about 3-4 minutes.
5.) Lastly add in beansprouts, napa cabbage and green onions, stir fry another few more minutes. Remove from the heat and serve immediately.
#singaporenoodles #plantbased #foodpassionical
The Easiest Fried Beehoon / Rice Noodle Recipe Ever 经济米粉 Singapore Chinese Vermicelli • Bihun
I would say this Economic Bee Hoon is the real Singapore Noodles. Contrary to popular belief of non Singapoerans, our stir fried rice noodles are fried without curry powder. This bihun is commonly available at most coffeeshops in Singapore. The stall owners will usually fry the beehoon as is and they offer a wide variety of sides for us to choose from. You can enjoy these noodles with fried luncheon meat, otar, fried egg or fishcake etc. Basically anything that you like. Hope you find this recipe easy. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Economic Bee Hoon 经济米粉 Chinese Style Vermicelli Stir Fry Recipe
Ingredients:
Serves 4 pax
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Sauce
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120ml water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1/3 teaspoon sugar
A few dashes of white pepper
1 teaspoon sesame oil
Other ingredients
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3 cloves of garlic (chopped)
200g beansprouts
200g vermicelli (soak in room temperature water for 20 - 30 mins)
2 tablespoons premium dark soy sauce
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Light soy sauce
White pepper
Sesame oil
Vermicelli (Bee Hoon)
Dark soy sauce
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan
Get the exact cookware set from La Gourmet:
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Filming equipment: iPhone 11 Pro Max (Get it from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
How to Stir Fry the Perfect White Vermicelli w/o Breaking 香炒白米粉 Rice Noodles (Bee Hoon) Recipe
SUPER EASY Singapore White Bee Hoon 三巴旺白米粉 (Sembawang) Chinese Rice Noodle Vermicelli Recipe
Quick & Easy Singapore Noodles • Sin Chew Beehoon 星洲米粉 Fried Vermicelli (Mifen) Chinese Rice Noodles
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