Singapore Rice Noodles Recipe

Why It Works

• Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners.
• Seasoning the shrimp, pork, and vegetables with curry first, and then the noodles second, ensures all ingredients are well-seasoned.

I bet if I were to hop on a plane and fly directly to Singapore, it would be hard—if not impossible—to find alleged “ Singapore noodles ” at any restaurant. Where would I find them ? For starters, a heck of a batch of chinese restaurants. Seasoned with curry powderize, the thin rice noodles are stir-fried along with runt, char siu ( chinese roast pork barrel ), and a mix of vegetables. Its origins are a act bleary, but most probable Singapore noodles are deoxyadenosine monophosphate yue as a roll of won ton attic soup : take away the dress powder and you have another yue stir-fried rice-noodle serve called Ha Moon-style stir-fried rice noodles ( Ha Moon Chow Mei Fun ). This probably explains why you ‘ll most probably find this dish at a dai pai ding ( alfresco food stall ) in Hong Kong rather than a falconer center in Singapore .

Cooking with the right rice attic is the key to making Singapore noodles successfully. If you have an asian supermarket nearby, there are probably rows and rows of different brands and sizes of rice-stick noodles ( sometimes besides called rice vermicelli noodles ). Having a variety show of choices to pick from is good, but it can besides be confusing. You need a rice attic that is thinly, but can be subjected to the inflame of the wok and the movements of stir-frying without breaking into little bits.

The best for this is a rice-stick attic with the words “ kong moon ” on the label. Kong Moon, besides romanized as jiangmen, is a city in the Guangdong region of China. There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal front-runner, but others will work vitamin a long as they have that “ kong lunar month ” label .

If you ‘re not able to find this character of rice-stick noodle, expression for ones that list only water and rice in the ingredients. Some noodles are made with tapioca flour, which I find a act excessively starchy for stir-frying .

When you have your noodles, prepping them is pretty elementary : decant enough hot boiling water over them to cover and soak for five minutes. then rinse under coldness water and drain in a colander .

runt is about constantly found in Singapore noodles, and thus is char siu. Most Chinatown barbeque joints or attic restaurants will have char siu hang by a pilfer up battlefront following to other favorites like knock duck and soy sauce chicken. Ask for half a slice of char siu ( fatty or tilt ) and tell them not to cut it for you ( you ‘ll want to cut it yourself into reduce strips ). If you ‘re unable to get that, ham is good as popular in Singapore noodles as char siu—get a courteous thick piece of ham steak and slice it thinly .

As for the vegetables, onions, bell peppers, and carrots are very common, though you can besides add celery, bean sprouts, and coke peas. The chief thing is to aim for a desegregate of colors while besides making surely the vegetables retain some crunch during stir-frying .

As with all family stir-frying recipes, I cook the ingredients in batches, since overloading the wok will lower its temperature, and high hotness is an absolute necessity for stir-frying. ( On a like note, if you want to double this recipe, do not stir-fry double the sum of each ingredient in one wok—home ranges fair ca n’t generate the amount of heat needed to stir-fry big quantities of food. )

The first thing I cook in the wok is the egg. When that ‘s done, I set it away and wipe the wok clean. You ‘ll be re-heating the wok again so you do n’t want any leftover bits of egg in it, lest they burn .

following go the runt, which have been promptly marinated in vegetable oil and fish sauce .

then add onions and char siu, followed by red bell peppers and snow peas, and last the carrots .

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When all the vegetables and meats are in the wok, I like to season everything with curry gunpowder and strategic arms limitation talks so it ‘s well-coated before being interracial with the noodles. then I remove it all from the wok and set it away .

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I wipe the wok clean again, heat a few tablespoons of oil, and add the noodles .

After about 30 seconds of stir-frying, I add the sauce along with more curry powderize, and a little bit of salt. Make certain you are securely scraping the bottom of the wok with your spatula as you stir-fry the noodles—this prevents the noodles from sticking .

adjacent, I return the rest of the ingredients to the wok and mix it all together. Off the heat, I add scallions, a drizzle of sesame oil, and serve .

No matter where Singapore noodles come from, they sure do taste big .

good Eats / Shao Z .

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