Singapore noodles is a stir-fried noodle dish similar to our Filipino bihon guisado in its use of rice vermicelli. Although both incorporate various bite-sized meats, vegetables and/or seafood, the former is set apart by a robust seasoning of curry powder which lends it its characteristic flavor and color.
This noodle dish is usually offered as a side dish at one of my favorite Chinese take-out restaurants and as I am not big on thick noodles, I often choose it for my meal combo over the more popular chow mein. The fast food version is just a simple hodge-podge of pork, carrots, cabbage and rice noodles but when I make Singapore noodles at home, I like to ramp it up into a more substantial one pot meal. I used chicken, Chinese sausages, shrimp, eggs, bell peppers and bean sprouts in this recipe but char sui pork, smoked ham, shitake mushrooms, napa cabbage, carrots and green onions are also some of the things you can add to this delightful noodle dish.
Here are a few more noodle dishes you might want to try:
- Miki Bihon-a delightful mix of rice vermicelli and fresh egg noodles plus loads of chicken, shrimp and veggies
- Pancit Palabok-rice noodles are slathered with a flavorful shrimp sauce and topped with shrimp, crushed chicharon and boiled eggs
- Pancit Lomi-a thick and hearty noodle soup perfect for chilly days
- 1 6.5 oz package of rice vermicelli
- ¼ lb boneless skinless chicken breast
- 1 tsp cornstarch
- 2 cups water
- 2 tbsp curry powder
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese wine
- 1 tsp sugar
- 3 tbsp oil
- ¼ lb shrimp peeled and deveined
- 4 pieces Chinese sausage
- 2 eggs
- 1 small onion
- 2 cloves of garlic
- ½ red bell pepper
- ½ green bell pepper
- 1 cup bean sprouts
- salt and pepper to taste
- In a large bowl, combine vermicelli and enough hot water to cover. Soak for about 8 to 10 minutes or until just softened and pliable. The brand of rice sticks I used required this much soaking time, you might have to adjust depending on the brand you use. Toss lightly to separate noodle strands. Drain well.
- In a bowl, combine chicken and cornstarch. Massage to fully coat and let stand for about 8 to 10 minutes.
- In a small bowl, combine water, curry powder, oyster sauce, soy sauce, Chinese wine and sugar. Whisk together until well-combined. Set aside.
- In a wide skillet or wok over medium high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
- Add chicken to wok and cook, turning as needed, until color changes. Add Chinese sausages and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from wok and keep warm.
- Wipe down wok as needed. Add another 1 tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from wok and keep warm.
- Add the remaining 1 tablespoon of oil. Add onions and garlic and cook until aromatic. Add bell peppers and cook until tender yet crisp.
- Add noodles, sauce mixture, chicken, sausages and shrimp. Using tongs, toss gently to combine until noodles are evenly colored with sauce. You may need more or less liquid depending on the brand you use.
- Cook, tossing regularly, until liquid is absorbed and noodles are cooked through yet firm to bite. Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.