Tag: singapore noodles
There are a few things that define a great Singapore noodle recipe. One is curry paste or powder. That’s the kicker. Then there is the addition of eggs. More of a scrambled scenario than a sliced omelette.
And then there is the question of leftovers. Yes, Singapore noodles are great for throwing the contents of your fridge at, but there are a few ground rules. The meat should really be pork. And preferably a bit sweet/salty. And there should be prawns. So you have that pork and prawn combo thing going on.
How to make Singapore noodles
Versions of Singapore noodle recipes abound. Strictly speaking it is more of way of using up your leftovers than a strict recipe, so perhaps the best way forwards is to get the detail right. Stir frying is all about fast cooking over a high high heat. That somehow manages to result in deep deep flavour, whilst keeping the integral personality of the ingredients intact. In terms of taste and texture.
It is very very clever and completely underestimated.
Essentially, Singapore noodles are made of the following components…
Usually made with rice noodles, but they can be (especially the fine ones) really hard to toss with the other ingredients and end up in a tangle. Use whichever noodles you prefer – cook and cool them before stir frying.
Use whatever you have to hand. Spring onion is good for flavour, and Asian vegetables such as bamboo or water chestnuts add great crunch. Add those that need the longest cooking time first.
Again, use whatever you like or need to use up. The prawn/pork combo works particularly well, especially leftover sticky pork belly.
Curry powder gives the classic Singapore noodle taste. Ginger, garlic and chili round it out with fresh aromatic heat.
Soy sauce added at the end brings the requisite salty element whilst coconut milk makes it a little creamier. Using the creamy part of tinned coconut milk makes for a thicker sauce that won’t overcook the noodles.
Keeping it old school with fresh coriander and a few slices of fresh red chili. Add an extra flourish with handful of peanuts or sesame seeds.
Singapore noodle recipe
Gather all of your ingredients together before cooking
- Serves 4
The noodles 225g noodles, cooked as per packet instructions, and cooled The vegetables 4 mushrooms, sliced 4 spring onions, sliced 100g frozen peas 6 water chestnuts, sliced 1/2 cup bamboo shoots The protein 100g cooked ham or leftover pork, shredded 100g cooked prawns 4 eggs, beaten The seasonings 1 tbsp vegetable oil 1 tbsp sesame oil 1 tsp ground white pepper 1 tbsp Madras curry powder 2 cloves garlic, chopped 1 inch ginger, grated 1 tsp red chili paste The sauce 1 tbsp coconut cream 2 tbsp soy sauce The garnish Fresh coriander, chopped Red chili, finely sliced
Heat the wok until smoking and add the oils.
Add the mushrooms and spring onions. Stir fry for 1 minute.
Add the rest of the veg and the meat.
Add the seasonings and stir fry for 1 minute.
Push the ingredients to the side of the wok, and pour the beaten egg into the space. Stir the eggs until cooked.
Add the noodles to the wok and stir everything to combine.
Add the sauce ingredients. Stir to combine.
Serve and garnish.