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How To make Singapore Stir Fried Rice Stick Noodles
Stephen Ceideburg 6 Dried Chinese black
-mushrooms 1/2 lb Rice stick noodles (about
-1/16-inch thick) 3 tb Peanut or corn oil
2 Quarter-size slices fresh
-ginger 1/2 ts Salt
1/2 lb Medium shrimp, shelled and
-deveined 1 Whole chicken breast,
-skinned, boned and cut into -shreds 1/4 lb Chinese barbecued pork, cut
-into match stick strips 1 sm Onion, cut lengthwise into
-thin slices 1 Stalk celery, cut into
-diagonal thin slices 1/4 lb Fresh snow peas, stems
-removed and julienned 1/2 Green bell pepper, seeded
-and thinly sliced 2 Green onions, cut into 1
-1/2-inch lengths 1 To 2 tablespoons Indian
-Madras-style curry powder 1 ts Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
-needed 4 tb Chicken stock, or more if
-needed. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix. Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.
How To make Singapore Stir Fried Rice Stick Noodles's Videos
Stir-fried Rice Noodles Recipe, rice vermicelli with eggs carrot #streetfood #ricenoodles #chowmein
Chow Mei Fun, easy stir fried rice noodles 炒米粉
#ChowMeiFun #MeiFun #MiFen #StirFry #炒米粉
Chow Mei fun is so easy to make with simple ingredients. It can easily be quick lunch or dinner. For vegetarians, you may skip the eggs and add other veggies or tofu, and substitute with vegan oyster sauce or soy sauce. Enjoy!
Ling's Singapore Noodles
The wok in the video:
Carbon steel wok
Ingredients:
8 oz rice noodles
2 eggs
4 dried or fresh shiitake mushrooms
4 garlic cloves
2 green onions
1/2 carrot
1 tbsp oyster sauce
oil
sesame oil
⭐️????????????????'???? ???????????????????????????????????????? (???????? ????????????????????????????)
Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Queensense wok
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Stainless Steel Steamer
Steamer Plate Holder
Electric Hot Pot
Dual Sided Hot Pot
????????????????
12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
Silicone Spoon Set
⭐️????????????????’???? ????????????????????????????
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!
the only recipe I’ll never get sick of - rice noodle stirfry ????????
✨Recipe✨
Rice noodles are my favourite thing. They check off soooo many boxes in my mind
✅ fun to eat
✅ easy & quick to cook
✅ simple in flavour so I can spice them up how I like
✅ simple ingredients
Here’s how to make this recipe:
( 1 large serving or 2 small ones )
• 1/2 red small / medium onion
• 5 cloves garlic
• 1.5” fresh ginger
• 1/2 red pepper
• 2-3 bokchoy ( cut in half )
• 2 cups red cabbage ( chopped thinly but not shredded )
• 1/2 block tempeh
• 1/2 cup frozen edamame
• 1 cup cilantro ( sub for Thai basil )
• 2 tbsp oil ( for cooking )
Sauce
• 2 tbsp soya sauce
• 1 tbsp maple syrup ( or liquid sweetener of choice )
• 1 tbsp lime juice
• 1 tbsp miso paste
• Sriracha to taste
Heat your pan on medium low, add oil, onion, ginger and garlic. Sauté until translucent and fragrant. Add the rest of your chopped veggies, season with salt cover with a lid and reduce the heat a touch.
Cook your noodles, make your sauce, chop your herb ( cilantro or Thai basil ) and cube your tempeh
Rinse your noodles and feel free to mix 1 tbsp toasted sesame seed oil into them so they don’t stick together
Once the veggies are soft but still crisp add your frozen edamame, herb and tempeh, mix and let the edamame thaw for 1-2 minutes. Add your rice noodles and sauce, mix really well and serve✨
Hope you enjoy and I’m sending you soooo much love ✨????????????????????
#ricenoodles #stirfry #veganstirfry #vegannoodles #veganrecipes #plantbaseddiet #plantbasedrecipes #simplemeals #simplerecipes #simplevegan #foodporn #noodlelover #noodles
3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.
RECIPE:
???? 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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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
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- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
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???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
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- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
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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:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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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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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Edited By: Randy Lau, Nicole Cheng
Chinese Subtitles By: Gan Ying Zhi, Arlene Chiu
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