Long time no post!
Anyway I am back for a little bit….before I delve back into trying new recipes and figuring out some new awesomeness.
I have been trying to perfect Singapore Noodles for a long time. I think I have made it about half a dozen times and never been happy with it. TIL NOW!!
What made all the difference. Finding a great recipe as a jumping off point + finding the right curry powder!!!! (THE ONE by Flying Swallow contains: clove, fennel, cinnamon, turmeric and is bright yellow)
Also having patience and cooking all the elements individually instead of trying to do a one pot stop dealio. It simply won’t work for this dish. I mean, you CAN use one pot….er WOK….(or very large/deep sauce pan), but you have to cook this meal in steps and then combine at the end.
I adapted the following recipe to my own preferences. You can see my changes marked with (*). As well I rearranged the order of ingredients because I found the original to be very confusing. So it makes more sense to me as per my instructions. But feel free to follow the original. I also doubled up on the sauce and added more bell peppers and took out the snow peas. I found in previous versions that they don’t really work flavour-wise in my opinion 😉 But do whatever you like best!! Plus I just like to add extra veggies so it’s a one dish meal. No need for sides. You have everything you need right here!
- Olive oil (as needed)
Use as needed
- 1 bundle dried rice vermicelli
Soak in bowl of cold water til soft, drain, set aside
- 4* cloves garlic, choppped
- 1 tbsp + 2 tsp* fish sauce
- 2-3 tsp* dark soy sauce ( I like Kimlan)
- 2 tsp sake*
- 1/2 teaspoon ground white pepper (I didn’t have any on hand this time so just threw in some fresh cracked rainbow pepper)
- 1 tsp coconut palm* or brown sugar
- 2 tablespoon curry powder (bright yellow Chinese style curry powder works best, I have tried Indian curry powders and they don’t have quite the right ratio of spices to make this dish taste like Singapore noodles) + more curry powder to dash on at the end!!!
- 2-3 teaspoons toasted sesame oil
Put ingredients for sauce in a bowl, set aside
- 1/4 red or sweet onion sliced
Pan fry in olive oil til golden, set aside
- 2 eggs, whisked with a dash of Himalayan or good sea salt
Cook in hot oil as per scrambled eggs, set aside
- 12 tiger prawns (deveined, shelled, rinsed under cold water and pat dry) – you can use more if you like. We just have kids that don’t like prawns so I used enough for two adults.
- BBQ pork (I used about 5 slices and diced them)
Stir fry prawns in hot oil and when almost done add in the pork for another minute or so, set aside.
****For vegetarians, you can sub tofu and/or veggie “ham”/”bacon” as your protein
- 1/2 red bell pepper,julienned
- 1/2 yellow* bell pepper, julienned
- 1/2 green* bell pepper, julienned
- 1* large carrot, julienned
- 1 jalepeno*, deseeded, choppped
- 4* scallions, sliced thinly
- Mung bean sprouts*, soaked, drained, spun or pat dry
Stir fry veggies in hot oil til just cooked but still firm…. leave the bean sprouts til the end or even wait til you are doing the final step of combining everything together!
Fry the vermicelli noodles in hot oil for a few minutes. Toss the onions, eggs, veggies, proteins back in and stir in with noodles. Pour on the curry sauce. Add the bean sprouts (if you waited to do so!) Add dashes more curry powder and move noodles and everything around til all combined and even in colour.
Serve in a bowl with chop sticks and adjust to your taste!
I like even more flavour so I opted for:
- More dark soy sauce
- Drizzles of Sriracha