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.
@@fromthistexasbreath Hi, we just called it curry noodles. If you wanted it hotter, you just bought it from Tamil hawker! What we miss most of all from our Singapore hawker food is East coast chilly crab! Harera
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 was a chef as a civilian, and on a submarine in the Navy. She's incredibly talented. Knife skills, mis en place, sanitation and her cooking instructions are exceptional. I love her recipes. Thank you ma'am.
@@robertg.2111 GOT THAT RIGHT...🤣 MY LATE UNCLE SERVED ON THE USS ENTERPRISE AND OTHER AIRCRAFT CARRIERS..I LOVED HIS STORIES OF ALL THE PLACES HE HAD BEEN, AND WHEN HE COULD, HE WOULD BRING US THINGS BACK FROM SOME OF THE PLACES HE TRAVELED TO.
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'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!
best part of cooking ... it's edible chemistry ... so you can have some fun with the spices and ingredients ... and of course learning how each thing interacts with each other can lead to interesting tasty surprises . something I like to add to my singapore noodles is medium fine ground Cashews ... they add a nice creamy nut flavour ... I have used peanuts as well ( ground to about twice the size of coarse kosher salt ) all kosher salt is is flaked salt ... nothing more ... no praying over some animal as it slowly bleeds out while its head is pointed in a certain direction ... or any of that ...
I used McCormick's curry powder mixed with turmeric powder for a brighter yellow color to the dish. With 2 tablespoon of McCormick's curry powder, I had to use 300 grams of dry noodles, not 200 grams as suggested in your recipe. The noodles were cooked al dente and spreader out on a rack, just as you've done. Water was added to the curry mix to further cook the noodles to tenderness but not mushy. I also sprinkles some habanero chili powder for a little kick. It came out perfect. Better than any restaurant's dish that I've had. Thank you!!
I have to go back and check, but I'm pretty sure the recipe called for teaspoons of curry powder, not tablespoons. Hence your need to use more noodles 😁
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.
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!
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'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.
Just made this for dinner, and it was delicious! Thank you so much. I don't have a cooling rack so I improvised with a cookie sheet and loosely crumpled up aluminum foil to lay the noodles across... it worked pretty well! All I had for protein was eggs and shrimp, veggies were carrot, oni9on- 1/2 of a red and 1/2 of a white, green bell pepper and a couple of leaves of bok choy.. It was the best recipe ever!!
Well, I have made this dish now about 10 times, it is absolutely the best on UA-cam, Mandy nails it And gives you pointers, for flavor adjustments, all of her recipes are spot on! Try this one, you won't Regret it, thanks again mandy!
A few things I'd like to recommend to help the less experienced cooks. 1. If you keep the wok at a height so that the handle is just below your belly button than it becomes far more easier to handle the wok and you won't end up damaging your wrists. Use a stool to elevate yourself a little if you've got a tall countertop. 2. If your noodles are difficult to stir than feel free to cut them up with a scissor before adding them to the wok, it will not affect your enjoyment of the dish in any significant manner and it'll be far easier to toss around. 3. Try cooking small batches first, I recommend about 1/3 the portion of the dish shown in this video. It helps when starting out. 4. If you are having trouble managing the heat and your food ends up sticking then DO NOT add more oil, use the noodle water instead that you used for boiling the noodles. 5. If you do not have a carbon steel wok, do not worry. I cook similar dishes in a cheap $4 Chinese style iron wok with a handle and they turn out perfect.
@@wetfishbits Oh I completely understand what you're saying. It sounds dangerous because you imagine someone standing on tall stool and tripping. The kind of stool I'm talking about is a small one, about 20cm tall bathroom stool that does the job for me. My wrists no longer hurt while handling the wok and there is much more freedom of movement.
Mandy, I watch a lot of these shows, and you know what? You are the only Chef who shows the product you are using (The Curry Powder for instance) unlike the others who not only don't show the product but are also arrogant when you ask questions. Thanks a million.
My daughter is a picky eater. She loves Singapore mei fun. I made this tonight and I absolutely got her approval! Thank you Mandy! I love your recipes 😍
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!
As someone who isn't a fan of cooking I found this to be a very quick and easy recipe to follow. My end results were outstanding, it was so tasty! I will be putting it into my regular menu rotation. TY for the tutorial.
Travelled my whole work career and my favorite meal in the USA was Singapore Noodles at Reading Terminal in Philadelphia. I probably had it 100 times over 15 years of visiting the city. Your recipe replicates it very closely. I have made it about a dozen times now and each time it gets a little better. Also bought your wok and love it. Thanks again for a great noodle dish.
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 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.
Mandy, My dad and husband are raving about this dish. We’ve had a lot of Singapore noodles in our lifetime, but this is the most flavorful and delicious version we have ever had. Truly better than takeout! Thank you so much. Wish you all the success!
I used to order Singapore Rice noodles for lunch a lot but haven't had it for 20 years. I still remember that smell and taste. I love that dish! Maybe I'll make it.
I just bought a new carbon steel wok and I can't wait for it to arrive. I am embarking on a whole new world of cooking. I'm a pretty good cook, but not so much oriental recipes because I was so spoiled where I used to live. I never even realised my big stove actually has a wok ring! Now I'm on a watching binge. She's great! I want to learn everything!
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 made this recipe today. I had everything in my pantry except oyster sauce I substituted it with a little Hoisin sauce and it was perfect. everybody at the house loved. I probably will never buy this at a restaurant ever again lol. thank you so much. Consider me a new subscriber. thank you again
I love recipes like this. I like to do all the vegetable prep in the morning before I leave for work. When I come home, I just start tossing in ingredients. Great tip for cooking temperatures, too. Thanks
Hello, retired Chef professional here, meaning I still cook at home, I LUV cooking different Asian noodle dishes, especially Thai, Filipino and Mongolian, btw, REAL Mongolian noodles, not Chinese which is called 'Inner Mongolia' but the food is different. Whenever you see a 'Mongolian Grill or BBQ' restaurant, it is Chinese, NOT true Mongolian, I know I have been there, and my wife was Mongolian. This recipe looks a bit dry, which is how they should be, very well done. And FINALLY, someone who knows how to use a knife! There are thousands of people with cooking videos that don't even know the basics, knowing how to properly use a knife in cooking is vital, it is the basis of all we do.
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 have made this multiple times substituting chicken for the pork and shrimp. Since I don't care for the rice noodles, I use angel hair pasta. It always turns out very good. I love the curry flavor.
I love singapur noodles. That dish got me through maaaany weeks of college. Make a full wok and you have portions for th whole week. I always used chicken, shrimp and threw in some chillis. Will try it with pork!
@@Sakkkkkuraaaaa when was the last time you were a student and had to survive on virtually nothing! Home made noodles, a bit of stock few bits of greens could be made into a feast! Harera
You've taken my cooking to a whole new level, and are ultimately taking money away from the three Asian carry-outs that I used to frequent. My family loves all of your dishes, but this is a personal favorite, and I can't thank you enough. Yours is absolutely better than any carry-out around me, so not only are we eating healthier and tastier meals, but you're also saving us money. Thank you again!😊
A really very nice recipe that makes you want to cook it. I particularly like the detailed explanations of each step of the process and, above all, the naming of alternatives for certain ingredients that cannot be obtained everywhere.
I'm a fan. For this recipe, I learned about spreading the noodles after it's been cooked (3 to 4 minutes boil). I added mushrooms into the stir fry. Since I didn't have char siu pork, I used Italian mild sausage and pre-cooked to add at the end. Delicious! My guests devoured it.
This is one of my favorite dishes - when I was in college there was a food truck called "Wokking on Wheels" that parked outside my building and this was the Tuesday special. I ate it pretty much every week. I've tried to just guess how to make it but have never been successful - this looks very doable. Thank you!
Many thanks for this recipe, which I have tried to make in the past but always unsuccessfully, but you described it wonderfully and in great detail and I know it will be successful now. 5.22 is the sauce secret, includes turmeric ( for color or extra spice otherwise it is in the curry sauce), curry powder, 1 tbs fish sauce, 1 tbs soy sauce, 1 tsp oyster sauce, sugar 1-2tsp curry opowder, 1 tsp turmeric. Ingredients: prawn, red pork, garlic, maybe cilli sauce; cook inorder: 1.1 cook but not too much the noodles and set aside to dry 2 cook 2 eggs in oil, push to side, wok super hot, 3 add prawns, cook 4 add pork in hot wok. 5 take it all out set aside 6 cook garlic and onion ,and carrots : cook veges eg carrots then add pre-cooked and dryed noodles, 6.2 move noodles about so they don't stick, but don't add too much extra oil, 6.3 add the sauce and go to next 7 add other veges. 8 add a bit more oild here and thre but never too much, 9 watch to see as the turmeic is a useful reference parameter so when you no longer see white noodles you know you are done 10 give a final taste and tweek the complex flavors.
In days when I went from CA to Hong Kong, 15 hours. So tired when I went to my hotel... Took a shower, ordered Singapore noodles from room service, pigged out, and fell asleep. A perfect meal at the end of the day! I'll be so glad to be able to make them at home!
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 created a WhatsApp group with just my husband and send myself all your delicious recipes after I have tried them. I can find them quickly again, and my family LOVE every single meal made from your recipes. Thanks so much
Mandy you are simply fantastic at explaining what you are preparing and the ingredients that you are using. My husband, daughter and I had a lot of challenging moments with preparing the vermicelli noodles then adding it to the wok. The whole dish came together rather nicely as a result of your step-by step directions
Oh, my! Thank you so much for the info about hot wok vs oily. It was superb! I was able to get the curry powder you used. I used 2 tsp, being used to Japanese curry powder. Next time I’ll use 1&1/2 tsp in deference to my hubby. I also used quail eggs as the egg type. I did these , then removed to a bowl. Then proceeded exactly as you showed. No sticking. The end product was not greasy at all. My wok was overflowing with fantastic Singapore noodles. I only used 2 tbs of oil. In all. I wanted to test what you said. It worked. I also used criminal mushrooms( baby portobello). Thank you so much. I’ve eaten these for decades. The best restaurant I found closed at the very beginning of Covid. I was devastated. I’d tried other versions. It just wasn’t cohesion into the proper taste. This is it!. Thank you so much. Only tip. I’d give is to use a butane burner like you do to get the extreme heat in a home kitchen. I use one for everything. On a second time making this we used chicken, shrimp and char sui,…fabulous. If you can’t take spicy, try using the Japanese curry in the red tin. It’s mild enough for our non-spicy daughter. We just added the spicier stuff after serving her. Worked well for all.
Just made this and it is so much better than takeout! I made one substitution and used peppered bacon instead of char siu. (It gave it a spicy smoky flavor that was fantastic.)
Thank you for the great tip - mix the curry with the wet ingredient to better color the noodles. I have been trying to make Singapore noodles for years, never hitting the mark. Just made this version. OMG, spot on. Thanks a millions
First time coming upon your channel. I have to say that I love the way you present the recipe, giving product/ingredient explanations and alternatives, as well as cooking techniques. It's a true learning experience. I'm certainly no stranger to cooking, but am not as familiar with cooking Asian cuisine or using a wok, so I learned a lot from this. It's also refreshing how personable you are able to be in the video without having to give a long drawn-out personal account at the beginning and how you even give a separate link to the history of the recipe for those that want to learn about it. When I run across videos that take five minutes in the beginning talking about themselves or giving a history lesson, my ADHD kicks in and I leave, and unfortunately, there are far too many like that out there now days. So glad to have found you, and this delicious recipe. :D
Thanks Mandy for this wonderful Easy Recipe. I'm glad that I bought your Beautiful Wok to retire my old one. Have a great day and stay safe with every happiness.
Local Chinese restaurant where i live has this on their menu and it's absolutely my favorite dish. I order it every time we order Chinese takeout. Enjoyed your video and i may try to make it some day.
This is the absolute best Singapore Noodle Recipe I have ever tried. Singapore Noodles with Shrimp and chicken is my favorite to order for takeout. @SoupedUpRecipes has way more flavor than the restaurant which is why I've started making my own, but I always come back to this video to make sure I do it correct.
I just tried this recipe and it was soooo good, I'll definitely be making this again. And so easy + quick to make as well, love it. Thank you for the great video!!! 💛
I just made this last night & my family loved it! You've got to try it. Just make sure you get lots of green parts of the green onion it really makes the dish!
At my local takeout, this is called Singapore Mei Fun, which I’m sure is the same thing. I LOVE this dish and am here because I want to make my own. Thank you for this, I’m heading to the store now to get the ingredients.
Omg … I am from India, but far northeastern side of the country which borders Nepal, Burma and China… food habits are blended with these countries over there… I love your recipes.❤🎉🎉🎉 glad to find your channel
I spent 2 years in Hong Kong on behalf of the Queen in 1952. In other words I was in the British army. I well remember eating with my Chinese friends. Since then I have eaten Chinese food once a month whether in uk or Canada, now on my own and going to try your recipe. Mandy, there’s a minister handy.
I tried this the other day and it was amazing . I will always make now, eating it out only. For char siu, I marinated a couple of strips of belly pork in BBQ sauce and airfryed it for 15 mins. You could roast or grill it too. That worked for me as quick fix. Thank you Mandy loved it and your explanation 😊❤
Just had this for lunch. It was delicious. Kids polished their plates and asked for more. Making Chinese bbq pork is very easy and is a must for this dish in my opinion.
I loved this presentation, so detailed and the step by step instructions are easy to follow. You’re the best !thank you so much for the recipe I can’t wait to make it. 🥰
Singapore noodles has been my favorite takeout dish for decades. I usually get House Special which is loaded with chicken, beef, roast pork, and shrimp. At home I usually make it with shrimp or pork. I live in NYC so I have many places to buy excellent Asian ingredients. I made your recipe and it is DELICIOUS!! 👏🏼
I tried this recipe last night and your are right. It is better than takeout. I was able to make it to an Asian grocery for all the ingredients and it was a wonderful dinner. Your recipe is great and your video on how to make this dish was terrific. Thank you for bringing this recipe to life. I will make it again and will try some of your other dishes too. Thank you.
I followed this recipe and used a yellow curry paste instead of madras powder due to what I had on hand. It still turned out wonderfully, just as tasty as the restaurants in my area but definitely spicier. I will be making this in the future for sure, with thinning down the sauce with a little water. Thank you for sharing.
I had some very good Singapore noodles at an authentic Chinese place. Then I moved to a different city and was missing this dish badly. I was looking for a good recipe for a long time. Made this and it was exactly what I wanted. Thank you for sharing.
There is no “singapore noodles” like how there’s no “chinese noodles” you cant just name something after a country so no its not authentic cus it doesn’t exist
There is… it is called Singapore Fried Beehoon.. 星州米粉in Chinese…it is available in most zi char （煮炒）stores in Singapore.. there is one serving this dish in the kopitiam besides Kadaloor LRT station. But I am not sure if the one shown here will tastes the same as the authentic ones in Singapore.
Thank you for posting this video! Tried the recipe yesterday and it turned out wonderfully. I substituted kelp noodles for the rice stick noodles, used chicken and went with Korean chives as the closest Asian market was out of Chinese chives. Very happy with the results!
No, there's all sorts of crazy things in this video. For instance, she burns the eggs. When you're finished with shrimp and eggs, get them out IMMEDIATELY. Also she mixes the powdered flavorings (which by themselves would be easy to sprinkle throughout the dish) and the liquid flavorings (again, trivial to mix through the dish) to make a thick gloppy toothpaste that just sits in one place where you drop it and takes a huge amount of work to spread evenly. She also cooks the char siu (which isn't needed) but doesn't cook the vegetables (yes, she says she likes them less cooked, but a video shouldn't tell you how to make things to the chef's personal weird preference for raw vegetables, but rather tell you a way that would most widely appeal). Her instructions for noodles are too specific to the one kind she bought. The kinds we have available would be a disaster made that way. Instead she should focus on telling whether and how you are cooking them right. There's really almost nothing good in this vid. I'm puzzled that you think so highly of it.
This is probably one of your best recipes and an outstanding video production. Thanks so much for sharing your knowledge and passion. OK - I am off to the kitchen to get cooking! My deep wish is the curry powder is pleasantly invasive!
Thank you so much for making such brilliant, educational and easy to follow videos. I tried making Singapore noodles with mixed results 😂, I’m looking forward to attempting to make a better more delicious version. You are a wonderful teacher!
When I was work at Singapore long time ago. I used to eat all most every day with my friends after my job at local marketplace. It was so spicy and yummy!! Unforgettable test and very cheap too!!
I am coming from watching your Singapore noodle recipe and you really lived up to your promise. Your video quality is outstanding. From 5 yrs ago you were so informative and you still are. Congratulations on all of your success and may GOD bless you. Amen.
Thank you Mandy, I made this recipe today for the Sunday family lunch. They loved it! It was difficult for me to mix the thin noodles with the sauce and the rest of the ingredients without breaking the noodles. Additionally, I left some chili on the table for those that prefer a more Spice flavor. Thanks again for sharing. Cristián
I just found your channel and subscribed! My local Asian restaurant sells this as Singapore Mei Fun so having a recipe is amazing! I can't wait to cook it!
Friend of mine took a trip across Asia, when he reached Singapore he asked for "Singapore noodles" and they had no idea what he was talking about. Thanks for explaining the origin of my favorite noodle dish.
Haha… let me explain. I am a singaporean and I always find it weird that this so called Singapore noodles is done this way. Noodles fried in Singapore DO NOT have any curry sauce in it. Char siew can NEVER be cut in pieces. It gotta be cut in small strips like the noodle. And definitely NO capsicum added to it! This is not spaghetti that we add capsicum. Capsicum is added in westernised noodles. When you go Singapore, it’s called Sin Chow Bee Hoon. Google this dish and you will know what I mean. It comes in a white/ dark version. The Singapore noodles that appeared in the internet looks weird when I a Singaporean doesn’t even ever tasted this before in any restaurants here.
When I was living in Toronto, I visited a Chinese Restaurant in my neighbourhood at least once a week for the Singapore Noodles. I seriously got addicted!!!
I made this last night and it was delicious! Singapore Noodles has always been one of my favorites. Thank you, Mandy, for all of your easy to follow videos.
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.
The Char Siu recipe did not come up? Can I get the link please!
@@castle_3618 ua-cam.com/video/c0ICMcuhdPg/v-deo.html
I LOV U!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I enjoy Singapore noodles, but when I lived in Singapore for 10 years, it was just not a dish there!
@@fromthistexasbreath Hi, we just called it curry noodles. If you wanted it hotter, you just bought it from Tamil hawker! What we miss most of all from our Singapore hawker food is East coast chilly crab! Harera
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!
That was a game changer for me too! I'll be doing it this way every time i make noodles.
I was a chef as a civilian, and on a submarine in the Navy.
She's incredibly talented.
Knife skills, mis en place, sanitation and her cooking instructions are exceptional.
I love her recipes.
Thank you ma'am.
I also was in the Navy. I once was told "never piss off the cooks", as a rule to live by while at sea :)
@@robertg.2111 GOT THAT RIGHT...🤣
MY LATE UNCLE SERVED ON THE USS ENTERPRISE AND OTHER AIRCRAFT CARRIERS..I LOVED HIS STORIES OF ALL THE PLACES HE HAD BEEN, AND WHEN HE COULD, HE WOULD BRING US THINGS BACK FROM SOME OF THE PLACES HE TRAVELED TO.
@@valerieneal2747Did your caps key get stuck?
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!
Yes I agree with you
Agreed 100%
The noddle explanation at the start is what made me sub
100% agree! One of my favorite channels for food!
ua-cam.com/video/N2X_Zst_a3Y/v-deo.html
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.
ua-cam.com/video/N2X_Zst_a3Y/v-deo.html
I really appreciate that too! I am that person who feels like they have to have exactly what the recipe calls for or it will be ruined.
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!
best part of cooking ... it's edible chemistry ... so you can have some fun with the spices and ingredients ... and of course learning how each thing interacts with each other can lead to interesting tasty surprises
.
something I like to add to my singapore noodles is medium fine ground Cashews ... they add a nice creamy nut flavour ... I have used peanuts as well ( ground to about twice the size of coarse kosher salt ) all kosher salt is is flaked salt ... nothing more ... no praying over some animal as it slowly bleeds out while its head is pointed in a certain direction ... or any of that ...
Cooking has become so much for me too🤗
@@0623kaboomYou took my thoughts and put them in writing.
I’ve been cooking since 15, so you got a lot to learn my friend!
@@10191927
Dumb comment. People really don’t know how to express themselves properly anymore.
I used McCormick's curry powder mixed with turmeric powder for a brighter yellow color to the dish. With 2 tablespoon of McCormick's curry powder, I had to use 300 grams of dry noodles, not 200 grams as suggested in your recipe. The noodles were cooked al dente and spreader out on a rack, just as you've done. Water was added to the curry mix to further cook the noodles to tenderness but not mushy. I also sprinkles some habanero chili powder for a little kick. It came out perfect. Better than any restaurant's dish that I've had. Thank you!!
I have to go back and check, but I'm pretty sure the recipe called for teaspoons of curry powder, not tablespoons. Hence your need to use more noodles 😁
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.
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!
ua-cam.com/video/N2X_Zst_a3Y/v-deo.html
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.
My drying rack was too small and I paid the price. Need to get something bigger for the next time.
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.
ua-cam.com/video/N2X_Zst_a3Y/v-deo.html
2:08 Prepare the noodles
5:16 Prepare seasonings
5:37 Curry powder she's using
6:40 Start cooking
Soy sauce? always in Chinese dishes
Just made this for dinner, and it was delicious! Thank you so much. I don't have a cooling rack so I improvised with a cookie sheet and loosely crumpled up aluminum foil to lay the noodles across... it worked pretty well! All I had for protein was eggs and shrimp, veggies were carrot, oni9on- 1/2 of a red and 1/2 of a white, green bell pepper and a couple of leaves of bok choy.. It was the best recipe ever!!
Well, I have made this dish now about 10 times, it is absolutely the best on UA-cam, Mandy nails it
And gives you pointers, for flavor adjustments, all of her recipes are spot on! Try this one, you won't
Regret it, thanks again mandy!
A few things I'd like to recommend to help the less experienced cooks.
1. If you keep the wok at a height so that the handle is just below your belly button than it becomes far more easier to handle the wok and you won't end up damaging your wrists. Use a stool to elevate yourself a little if you've got a tall countertop.
2. If your noodles are difficult to stir than feel free to cut them up with a scissor before adding them to the wok, it will not affect your enjoyment of the dish in any significant manner and it'll be far easier to toss around.
3. Try cooking small batches first, I recommend about 1/3 the portion of the dish shown in this video. It helps when starting out.
4. If you are having trouble managing the heat and your food ends up sticking then DO NOT add more oil, use the noodle water instead that you used for boiling the noodles.
5. If you do not have a carbon steel wok, do not worry. I cook similar dishes in a cheap $4 Chinese style iron wok with a handle and they turn out perfect.
Not sure I would recommend standing on a stool when handling a smoking hot wok containing oil.
@@wetfishbits Oh I completely understand what you're saying.
It sounds dangerous because you imagine someone standing on tall stool and tripping.
The kind of stool I'm talking about is a small one, about 20cm tall bathroom stool that does the job for me.
My wrists no longer hurt while handling the wok and there is much more freedom of movement.
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!
Mandy, I watch a lot of these shows, and you know what? You are the only Chef who shows the product you are using (The Curry Powder for instance) unlike the others who not only don't show the product but are also arrogant when you ask questions. Thanks a million.
My daughter is a picky eater. She loves Singapore mei fun. I made this tonight and I absolutely got her approval! Thank you Mandy! I love your recipes 😍
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!
As someone who isn't a fan of cooking I found this to be a very quick and easy recipe to follow. My end results were outstanding, it was so tasty! I will be putting it into my regular menu rotation. TY for the tutorial.
Travelled my whole work career and my favorite meal in the USA was Singapore Noodles at Reading Terminal in Philadelphia. I probably had it 100 times over 15 years of visiting the city. Your recipe replicates it very closely. I have made it about a dozen times now and each time it gets a little better. Also bought your wok and love it. Thanks again for a great noodle dish.
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 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.
Mandy, My dad and husband are raving about this dish. We’ve had a lot of Singapore noodles in our lifetime, but this is the most flavorful and delicious version we have ever had. Truly better than takeout! Thank you so much. Wish you all the success!
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I used to order Singapore Rice noodles for lunch a lot but haven't had it for 20 years. I still remember that smell and taste. I love that dish! Maybe I'll make it.
I just bought a new carbon steel wok and I can't wait for it to arrive. I am embarking on a whole new world of cooking. I'm a pretty good cook, but not so much oriental recipes because I was so spoiled where I used to live. I never even realised my big stove actually has a wok ring! Now I'm on a watching binge. She's great! I want to learn everything!
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 made this recipe today. I had everything in my pantry except oyster sauce I substituted it with a little Hoisin sauce and it was perfect. everybody at the house loved. I probably will never buy this at a restaurant ever again lol. thank you so much. Consider me a new subscriber. thank you again
I love recipes like this. I like to do all the vegetable prep in the morning before I leave for work. When I come home, I just start tossing in ingredients. Great tip for cooking temperatures, too. Thanks
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Hello, retired Chef professional here, meaning I still cook at home, I LUV cooking different Asian noodle dishes, especially Thai, Filipino and Mongolian, btw, REAL Mongolian noodles, not Chinese which is called 'Inner Mongolia' but the food is different. Whenever you see a 'Mongolian Grill or BBQ' restaurant, it is Chinese, NOT true Mongolian, I know I have been there, and my wife was Mongolian. This recipe looks a bit dry, which is how they should be, very well done. And FINALLY, someone who knows how to use a knife! There are thousands of people with cooking videos that don't even know the basics, knowing how to properly use a knife in cooking is vital, it is the basis of all we do.
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 have made this multiple times substituting chicken for the pork and shrimp. Since I don't care for the rice noodles, I use angel hair pasta. It always turns out very good. I love the curry flavor.
I love singapur noodles. That dish got me through maaaany weeks of college. Make a full wok and you have portions for th whole week. I always used chicken, shrimp and threw in some chillis. Will try it with pork!
A full week? I find the noodles to get mushy and slimy after 2-3 days in the fridge
@@Sakkkkkuraaaaa I usually used a mix of rice noodles and egg semolina angel hair noodles and those held up fine!
@@Sakkkkkuraaaaa when was the last time you were a student and had to survive on virtually nothing! Home made noodles, a bit of stock few bits of greens could be made into a feast! Harera
@@pierevojzola9737 k… it was just a genuine question.
I love this kind of stuff to keep on going I love Seafood I love Korean food in love Hong Kong food delivery kind of food there is in the world
FINALLY! An honest, genuine, knowledgeable and GOOD human being ! Mandy, YOU ARE SUBERB! Thank you for EVERY ONE of your videos!!
You've taken my cooking to a whole new level, and are ultimately taking money away from the three Asian carry-outs that I used to frequent. My family loves all of your dishes, but this is a personal favorite, and I can't thank you enough. Yours is absolutely better than any carry-out around me, so not only are we eating healthier and tastier meals, but you're also saving us money. Thank you again!😊
A really very nice recipe that makes you want to cook it. I particularly like the detailed explanations of each step of the process and, above all, the naming of alternatives for certain ingredients that cannot be obtained everywhere.
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I'm a fan. For this recipe, I learned about spreading the noodles after it's been cooked (3 to 4 minutes boil). I added mushrooms into the stir fry. Since I didn't have char siu pork, I used Italian mild sausage and pre-cooked to add at the end. Delicious! My guests devoured it.
This is one of my favorite dishes - when I was in college there was a food truck called "Wokking on Wheels" that parked outside my building and this was the Tuesday special. I ate it pretty much every week. I've tried to just guess how to make it but have never been successful - this looks very doable. Thank you!
Many thanks for this recipe, which I have tried to make in the past but always unsuccessfully, but you described it wonderfully and in great detail and I know it will be successful now.
5.22 is the sauce secret, includes turmeric ( for color or extra spice otherwise it is in the curry sauce), curry powder, 1 tbs fish sauce, 1 tbs soy sauce, 1 tsp oyster sauce, sugar 1-2tsp curry opowder, 1 tsp turmeric. Ingredients: prawn, red pork, garlic, maybe cilli sauce; cook inorder: 1.1 cook but not too much the noodles and set aside to dry 2 cook 2 eggs in oil, push to side, wok super hot, 3 add prawns, cook 4 add pork in hot wok. 5 take it all out set aside 6 cook garlic and onion ,and carrots : cook veges eg carrots then add pre-cooked and dryed noodles, 6.2 move noodles about so they don't stick, but don't add too much extra oil, 6.3 add the sauce and go to next 7 add other veges. 8 add a bit more oild here and thre but never too much, 9 watch to see as the turmeic is a useful reference parameter so when you no longer see white noodles you know you are done 10 give a final taste and tweek the complex flavors.
Your Lo Mein recipe allowed me to make authentic results at home. Singapore Noodles are my favorite and I will absolutely try this. Thank you.
What is the result?
In days when I went from CA to Hong Kong, 15 hours. So tired when I went to my hotel... Took a shower, ordered Singapore noodles from room service, pigged out, and fell asleep. A perfect meal at the end of the day!
I'll be so glad to be able to make them at home!
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 created a WhatsApp group with just my husband and send myself all your delicious recipes after I have tried them. I can find them quickly again, and my family LOVE every single meal made from your recipes. Thanks so much
I love Singapore noodles!
Mandy you are simply fantastic at explaining what you are preparing and the ingredients that you are using. My husband, daughter and I had a lot of challenging moments with preparing the vermicelli noodles then adding it to the wok. The whole dish came together rather nicely as a result of your step-by step directions
I love how you explain all brands and ingredients.
Oh, my! Thank you so much for the info about hot wok vs oily. It was superb! I was able to get the curry powder you used. I used 2 tsp, being used to Japanese curry powder. Next time I’ll use 1&1/2 tsp in deference to my hubby. I also used quail eggs as the egg type. I did these , then removed to a bowl. Then proceeded exactly as you showed. No sticking. The end product was not greasy at all. My wok was overflowing with fantastic Singapore noodles. I only used 2 tbs of oil. In all. I wanted to test what you said. It worked. I also used criminal mushrooms( baby portobello). Thank you so much. I’ve eaten these for decades. The best restaurant I found closed at the very beginning of Covid. I was devastated. I’d tried other versions. It just wasn’t cohesion into the proper taste. This is it!. Thank you so much. Only tip. I’d give is to use a butane burner like you do to get the extreme heat in a home kitchen. I use one for everything.
On a second time making this we used chicken, shrimp and char sui,…fabulous. If you can’t take spicy, try using the Japanese curry in the red tin. It’s mild enough for our non-spicy daughter. We just added the spicier stuff after serving her. Worked well for all.
Just made this and it is so much better than takeout! I made one substitution and used peppered bacon instead of char siu. (It gave it a spicy smoky flavor that was fantastic.)
Thank you for the great tip - mix the curry with the wet ingredient to better color the noodles. I have been trying to make Singapore noodles for years, never hitting the mark. Just made this version. OMG, spot on. Thanks a millions
First time coming upon your channel. I have to say that I love the way you present the recipe, giving product/ingredient explanations and alternatives, as well as cooking techniques. It's a true learning experience. I'm certainly no stranger to cooking, but am not as familiar with cooking Asian cuisine or using a wok, so I learned a lot from this. It's also refreshing how personable you are able to be in the video without having to give a long drawn-out personal account at the beginning and how you even give a separate link to the history of the recipe for those that want to learn about it. When I run across videos that take five minutes in the beginning talking about themselves or giving a history lesson, my ADHD kicks in and I leave, and unfortunately, there are far too many like that out there now days. So glad to have found you, and this delicious recipe. :D
Thank you for the recipe and its cooking ideas
Thanks Mandy for this wonderful Easy Recipe. I'm glad that I bought your Beautiful Wok to retire my old one. Have a great day and stay safe with every happiness.
Local Chinese restaurant where i live has this on their menu and it's absolutely my favorite dish. I order it every time we order Chinese takeout. Enjoyed your video and i may try to make it some day.
This is the absolute best Singapore Noodle Recipe I have ever tried. Singapore Noodles with Shrimp and chicken is my favorite to order for takeout. @SoupedUpRecipes has way more flavor than the restaurant which is why I've started making my own, but I always come back to this video to make sure I do it correct.
I just tried this recipe and it was soooo good, I'll definitely be making this again. And so easy + quick to make as well, love it. Thank you for the great video!!! 💛
I’m making this recipe for the second time. Now! I got your wok today! So I’m hoping for great results. The first try was great.
I prepared it for lunch today. That's the sauce for Singapore noodles I've been waiting for. Delicious. Thank you for this recipe.
I just made this last night & my family loved it! You've got to try it. Just make sure you get lots of green parts of the green onion it really makes the dish!
At my local takeout, this is called Singapore Mei Fun, which I’m sure is the same thing. I LOVE this dish and am here because I want to make my own. Thank you for this, I’m heading to the store now to get the ingredients.
Omg … I am from India, but far northeastern side of the country which borders Nepal, Burma and China… food habits are blended with these countries over there… I love your recipes.❤🎉🎉🎉 glad to find your channel
Yay! Singapore noodles is one of my favorite Chinese dishes, I'm so happy you did this video! Thank you!
I spent 2 years in Hong Kong on behalf of the Queen in 1952. In other words I was in the British army. I well remember eating with my Chinese friends. Since then I have eaten Chinese food once a month whether in uk or Canada, now on my own and going to try your recipe. Mandy, there’s a minister handy.
WoW amazing thank you soooo much. Incredibly delicious and addictive 💓 I finally found the best recipe 😍
I made this tonight and it’s the second time. Both time it turned out incredible. Definitely earned a spot in our regular rotation.
I love your explanations they are full of knowledge! Thank you so much!
I tried this the other day and it was amazing . I will always make now, eating it out only. For char siu, I marinated a couple of strips of belly pork in BBQ sauce and airfryed it for 15 mins. You could roast or grill it too. That worked for me as quick fix. Thank you Mandy loved it and your explanation 😊❤
Got your wok and just made this. It turned out perfectly! (And I trashed my old wok.) Thank you!
Just had this for lunch. It was delicious. Kids polished their plates and asked for more. Making Chinese bbq pork is very easy and is a must for this dish in my opinion.
I loved this presentation, so detailed and the step by step instructions are easy to follow. You’re the best !thank you so much for the recipe I can’t wait to make it. 🥰
Singapore noodles has been my favorite takeout dish for decades. I usually get House Special which is loaded with chicken, beef, roast pork, and shrimp.
At home I usually make it with shrimp or pork. I live in NYC so I have many places to buy excellent Asian ingredients. I made your recipe and it is DELICIOUS!! 👏🏼
My wife and I tried your recipe two weeks ago and it came out perfect! We are making it again tonight. Very very delicious 😋
Beautiful presentation.
Your organization skills
are intimidating.
Kudos.
I tried this recipe last night and your are right. It is better than takeout. I was able to make it to an Asian grocery for all the ingredients and it was a wonderful dinner. Your recipe is great and your video on how to make this dish was terrific. Thank you for bringing this recipe to life. I will make it again and will try some of your other dishes too. Thank you.
Mandy is just great, and so informative in her cooking technique and cooking and ingredient detailing.Thank You Mandy
I followed this recipe and used a yellow curry paste instead of madras powder due to what I had on hand. It still turned out wonderfully, just as tasty as the restaurants in my area but definitely spicier. I will be making this in the future for sure, with thinning down the sauce with a little water. Thank you for sharing.
Love all your noodle recipes they are all perfection. 💗
Just made this and it turns out amazing. No sticky or soggy noodle. Thank you.
I had some very good Singapore noodles at an authentic Chinese place. Then I moved to a different city and was missing this dish badly. I was looking for a good recipe for a long time. Made this and it was exactly what I wanted. Thank you for sharing.
There is no “singapore noodles” like how there’s no “chinese noodles” you cant just name something after a country so no its not authentic cus it doesn’t exist
@@griddycheese 😂
@@barnafekecs4982 there is seriously nobody in singapore who knows about singapore noodles im singaporean
There is… it is called Singapore Fried Beehoon.. 星州米粉in Chinese…it is available in most zi char （煮炒）stores in Singapore.. there is one serving this dish in the kopitiam besides Kadaloor LRT station. But I am not sure if the one shown here will tastes the same as the authentic ones in Singapore.
Thank you for posting this video! Tried the recipe yesterday and it turned out wonderfully. I substituted kelp noodles for the rice stick noodles, used chicken and went with Korean chives as the closest Asian market was out of Chinese chives. Very happy with the results!
Not only are you a great cook, your instructions, presentation and explanations are articulate and spot-on. What a great channel, thank you so much.
No, there's all sorts of crazy things in this video. For instance, she burns the eggs. When you're finished with shrimp and eggs, get them out IMMEDIATELY. Also she mixes the powdered flavorings (which by themselves would be easy to sprinkle throughout the dish) and the liquid flavorings (again, trivial to mix through the dish) to make a thick gloppy toothpaste that just sits in one place where you drop it and takes a huge amount of work to spread evenly. She also cooks the char siu (which isn't needed) but doesn't cook the vegetables (yes, she says she likes them less cooked, but a video shouldn't tell you how to make things to the chef's personal weird preference for raw vegetables, but rather tell you a way that would most widely appeal). Her instructions for noodles are too specific to the one kind she bought. The kinds we have available would be a disaster made that way. Instead she should focus on telling whether and how you are cooking them right. There's really almost nothing good in this vid. I'm puzzled that you think so highly of it.
Singapore noodles look like the perfect fusion of south east asian and indian flavors 😋 being an indian I will give them a try for sure
This is probably one of your best recipes and an outstanding video production. Thanks so much for sharing your knowledge and passion. OK - I am off to the kitchen to get cooking! My deep wish is the curry powder is pleasantly invasive!
I love this dish. I could eat this every day and not get bored. It has all of the ingredients I love. Thanks, Mandy.
Where did you buy the char siu?
Thank you so much for making such brilliant, educational and easy to follow videos. I tried making Singapore noodles with mixed results 😂, I’m looking forward to attempting to make a better more delicious version. You are a wonderful teacher!
I bet that Uncke Roger would approve if he knew.
@@kirbyculp3449 😂 love Uncle Roger! Although I know he wouldn’t approve of my cooking (or lack of) ability. “No no no no!!” *waving hand furiously*
When I was work at Singapore long time ago. I used to eat all most every day with my friends after my job at local marketplace. It was so spicy and yummy!! Unforgettable test and very cheap too!!
One of my "old reliables" whenever we do take out. Can never go wrong with this dish. I especially love it when it's extra spicy.
same. my go to with shrimp. extra spicy!
I am coming from watching your Singapore noodle recipe and you really lived up to your promise. Your video quality is outstanding. From 5 yrs ago you were so informative and you still are. Congratulations on all of your success and may GOD bless you. Amen.
Love the explanations you give also alternatives and the recipes are delicious, thank you, everything is so easy.
Thank you Mandy, I made this recipe today for the Sunday family lunch. They loved it! It was difficult for me to mix the thin noodles with the sauce and the rest of the ingredients without breaking the noodles. Additionally, I left some chili on the table for those that prefer a more Spice flavor. Thanks again for sharing. Cristián
I just found your channel and subscribed! My local Asian restaurant sells this as Singapore Mei Fun so having a recipe is amazing! I can't wait to cook it!
Friend of mine took a trip across Asia, when he reached Singapore he asked for "Singapore noodles" and they had no idea what he was talking about. Thanks for explaining the origin of my favorite noodle dish.
Haha… let me explain. I am a singaporean and I always find it weird that this so called Singapore noodles is done this way. Noodles fried in Singapore DO NOT have any curry sauce in it. Char siew can NEVER be cut in pieces. It gotta be cut in small strips like the noodle. And definitely NO capsicum added to it! This is not spaghetti that we add capsicum. Capsicum is added in westernised noodles. When you go Singapore, it’s called Sin Chow Bee Hoon. Google this dish and you will know what I mean. It comes in a white/ dark version. The Singapore noodles that appeared in the internet looks weird when I a Singaporean doesn’t even ever tasted this before in any restaurants here.
Wow, you are so informative! I learned so much just from watching this, you go into so much detail, I love it!
When I was living in Toronto, I visited a Chinese Restaurant in my neighbourhood at least once a week for the Singapore Noodles. I seriously got addicted!!!
You can use room temperature water to soak vermicelli to prevent soggy but it takes longer.
I made this last night and it was delicious! Singapore Noodles has always been one of my favorites. Thank you, Mandy, for all of your easy to follow videos.
OMG that looks delicious - must do. No one eats food while wearing lipstick with as much grace as Mandy.
I cooked this yesterday. My husband and I loved it ❤gonna make this again tonight. Thank you for sharing amazing recipe❤
THIS IS WHAT I HAVE BEEN WAITING FOR! Thank YOU!
You're an excellent communicator... Thankyou! ✌️✨
I've ordered Singapore noodles so many times. I've never thought to make it myself. 🥰😋
Thanks Mandy!🥰😘