Stir fried Singapore Noodles

Aerial View of Stir Fried Singapore Noodles with ingredients and chopsticks on the side
Close-up Fried Singapore Rice Noodles in a plate with chopsticks on the sides
Aerial View Singapore Noodles with Shrimp in a plate
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Stir-Fried Singapore Noodles are a dish created in Hong Kong. When the Silk Road brought curry to China they found a clever way to infuse it into their cooking. They combined rice noodles with curry powder and connected it to Singapore because of it's Indo-Chinese culture. The clever inspiration then led to the name which suggested the dish was glamorous and exotic. Today this dish is a common staple of most Chinese Restaurants and Takeaway spots known for its bright yellow rice noodles. This recipe is a quick stir-fried one pot meal that's sure to please the entire family or group of hungry friends. 

Author: Rachel Ottier-Hart
Rate
Average: 5 (5 votes)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

Sauce
Seasonings

Instructions

Prep
Prepare noodles by placing them in a container and soaking in hot water for 5 minutes or soaking with room temperature water overnight. Once absorbed, cut into 6-8 inch long strands.
Place the egg in a small bowl & beat using a whisk, set aside
Place onion, garlic, ginger, and bell pepper in one bowl and set aside.
Place carrot, bean sprouts, and cabbage in one bowl and set aside.
Mix sauce and seasonings in separate bowls and set aside
Stir fry
Using a wok or deep skillet add one tablespoon of oil and bring to high heat.
Once the oil is hot and smoking, add egg and scramble.
When the egg is finished scrambling, push to the outside edge of the wok or remove to a bowl.
Add a tablespoon of oil, bring to a smoking heat, then add onion, garlic, ginger, and bell pepper cook for 2-3 minutes.
When finished cooking, toss with the egg before pushing to the outside edge of the wok or remove to the bowl with the egg.
Add a tablespoon of oil, bring to a smoking heat, then add the shrimp, cook for 1-2 minutes.
When finished cooking, toss with the egg and onion mixture before pushing to the outside edge of the wok or remove to the bowl with the egg and onion mixture.
Add a tablespoon of oil, bring to a smoking heat, and the carrot, bean sprouts, and cabbage cook for 1-2 minutes.
When finished cooking, toss with the egg, onion, Chinese sauces and shrimp.
Add the noodles, spices, and sauce, mix everything and cook for 2-3 minutes.
Remove from the heat, serve with chopped green onions sprinkled on top.

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Keywords
singapore stir fried noodles, rice noodles, singapore noodles recipe, singapore street noodles recipe, best

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