Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

Source: https://www.feastingathome.com/singapore-noodles/

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INGREDIENTS

8-10 ounces chicken or tofu cut into 3/4 inch cubes ( or whole
1/4 easpoonsalt
1 –2 tablespoons wok oil – a high temp oil like pean
4 –5 ounces vermicelli rice noodles ( don’t use more
1/2 nonion sliced thin
1 cup match stick carrots ; or 1 carrot shredded
1 red bell pepper ; thinly sliced
1 –2 cups snow peas ( or sub green beans ; baby bok choy or shredded cabbage)
4 cloves garlic rough ; chopped
2 eggs, whisked with a fork ; with a 3 finger pinch of salt
3 –6 dried red chili peppers ( or sub chili flakes a
1 tablespoon madras curry powder ( yellow curry powder)
1/2 easpoonturmeric
1/2 easpoonsalt and more ; to taste
Singapore Noodle Sauce:
1 tablespoon shaoxing wine ( chinese cooking wine ; or mirin, or white wine)
1 teaspoon sesame oil
1 teaspoon soy sauce ( or sub-gluten-free soy sauce ; like Braggs)
1 teaspoon fish sauce ( or sub vegan fish sauce)
1 teaspoon sugar or honey or other substitutes

Recipe

INSTRUCTIONS

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. ??

NOTES

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Singapore Noodles

8-10 ounces chicken or tofu cut into 3/4 inch cubes ( or whole 
1/4  easpoonsalt 
1  –2 tablespoons wok oil – a high temp oil like pean 
4  –5 ounces vermicelli rice noodles ( don’t use more 
1/2  nonion sliced thin 
1 cup match stick carrots or 1 carrot shredded
1  red bell pepper thinly sliced
1  –2 cups snow peas ( or sub green beans baby bok choy or shredded cabbage)
4  cloves garlic rough chopped
2  eggs, whisked with a fork with a 3 finger pinch of salt
3  –6 dried red chili peppers ( or sub chili flakes a 
1 tablespoon madras curry powder ( yellow curry powder) 
1/2  easpoonturmeric 
1/2  easpoonsalt and more to taste
  Singapore Noodle Sauce: 
1 tablespoon shaoxing wine ( chinese cooking wine or mirin, or white wine)
1 teaspoon sesame oil 
1 teaspoon soy sauce ( or sub-gluten-free soy sauce like Braggs)
1 teaspoon fish sauce ( or sub vegan fish sauce) 
1 teaspoon sugar or honey or other substitutes

Bring a medium pot of water to boil on the stove for the rice noodles.
Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.
Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.
This is a dry-style, Chinese Noodle dish, not meant to be saucy. ??

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Nutrition

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Serving Size: 1 Recipe (124g)
Recipe Makes: 1 Recipe

Calories: 77
Calories from Fat: 44 (57%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 4.8mg		0 %
Potassium 251.1mg		7 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 4.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 77

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