BETTER THAN TAKEOUT - Singapore Noodles Recipe
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- Опубліковано 7 вер 2021
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
🥢 RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link - geni.us/wcl3nc)
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link - geni.us/7PcQh9)
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link - geni.us/8eBP6Fh)
1 tbsp of fish sauce (Amazon Link - geni.us/fA82WpM)
2 tsp of oyster sauce (Amazon Link - geni.us/EvjPg)
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link - geni.us/UitHgm)
1 tsp of turmeric powder (Amazon Link - geni.us/f3EeeEv)
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/
Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. However, I still have no idea why it is named after Singapore. If you know, please leave a comment below so we can all learn about it.
I'm 40 and I just started "actually" cooking. I honestly never thought I would be that entertained and take so much pride in cooking for myself. I don't know where to begin with how many different points you hit in making your videos. A+ You definitely got another subscriber and I will enjoy watching lots of past videos to see what to try first. Thank you Mandy!
I love how you share little tricks that a regular recipe doesn't tell us, for example-- not initially fully cooking the noodles, and then spreading them out to dry so they don't stick together. These are the little details that usually only come with experience. Thank you for being so thorough!
I love that Mandy shares which products she uses with an explanation as to why. This takes some of the guesswork out for those of us who are still learning. It's also exciting to see her subs nearing 1M!
I like how you mention, for every ingredient, what the alternatives are. People sometimes get discouraged because they don't have every ingredient as specified. But that's the joy of cooking, learning for yourself what works for you, with what you have.
I've been making Singapore Noodles for years, but as a fan of Mandy and her cooking, I decided to try her version. It was wonderful. Definitely recommend.
Yummy yummy
Her meals cure my depression
Looks yummy
The drying rack for the noodles is brilliant! It makes such a difference. If you think it’s not needed, rethink it. The starches set and it cooks perfectly instead of sticking. I also tried this with fresh chowmein with wonderful effect. We’ve made this 3 times in the past 2 weeks. It’s so good. Thank you Mandy. Keep up the excellent videos.
I was a chef as a civilian, and on a submarine in the Navy.
I recently found your channel, and I absolutely love it. You are such a joy to watch. I have been cooking since I was 7 yrs old, and Asian food has always been my favorite, so I've spent a few years trying to learn as much as I could. I can honestly say, I've yet to come across a more informative and instructive cooking channel. Thank you so much.
I made dinner along with you this evening. This was so delicious. I do not believe I could have paid for a meal at a good Chinese restaurant that would be any better. I do not think I have made a single recipe of yours I did not simply LOVE. You are a GIFTED TEACHER! I am one of those who have no problem accessing anything you recommend because we are blessed with plenty of Asian grocery stores here. I am glad you don't omit the 'real' ingredients for fear we cannot access the authentic goods. Thank you and may you keep cooking a long, long time with us so we may enjoy a long, long time.
I appreciate how your photographer follows you down into the wok so we can get a very good look at your technique. Thank you for posting this!
I like the way you present or demonstrate your recipes. You sound like a professor giving a lecture in a classroom. You’re very precise and to the point and your noodles look delicious!
This is my favorite noodle dish ever. I have been ordering it for almost 30 years now. The mix of Chinese/Cantonese, Southeast Asian and Indian influences of spices, meats and ingredients makes it so unique. And as Mandy mentions, the fact it has Singapore in the name but is more associated with Hong Kong makes the history of this dish so much more amazing.
This is EXACTLY the recipe I was thinking of earlier today. Your presentation, description, and technique is so easy to follow. Thanks for detailing the thickness of the rice noodles as well - super helpful!
I've watched this several times now. I love how you explain everything so thoroughly and you clearly love what you do. I am getting ready to start experimenting and you are a true inspiration!
I love how you teach us to cook authentic recipes with detailed, step by step instructions presented in such a lovely, easy to follow way. Learning the history behind each dish and it's ingredient is so interesting and makes the dish even that much more special. Thank you for sharing with the world! Also, I really appreciate that you show the products that you use and explain which one works best and why it works best. You put so much thought and information into your videos and that's what makes them so very special!!
I just wanted to say thank you so much for sharing this recipe! I made it for the first time last night using your Char Siu pork and both recipes turned out perfectly. I no longer need to venture out to my Chinese take-out shop for Singapore noodles. I made a double batch enough for 4 people so my partner and I could stuff ourselves with food. I'm normally very critical when it comes to recipes as I am a qualified French chef but this time I was just impressed and feel like I have to try so many more recipes from your channel!