Singapore Noodles

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Singapore noodles recipe is a delightful combination of flavors and textures that will transport your taste buds to the vibrant streets of Singapore. With a mix of stir-fried rice noodles, fresh vegetables, succulent shrimp or chicken, and aromatic spices, this dish is both satisfying and easy to prepare. The recipe offers a perfect balance of sweet, savory, and spicy flavors, making it a crowd-pleasing option for any occasion. Whether you're a fan of Asian cuisine or simply looking to try something new, this recipe is sure to become a favorite in your kitchen.

Keywords: Singapore noodles, recipe, stir-fried, flavorful, Asian cuisine.

singapore noodles recipe details

Singapore noodles recipe, recipe Rating: 4.5
Number of votes:103

This is a recipe from my friend’s dad. It tasted a lot like a ‘hot pot’ dish I had at a Chinese friend’s house, so I made some changes to it to make it my own.
Ready in: 40 mins

Ingredients

Serves: 6

• 1/4 cup oyster sauce
• 1 teaspoon soy sauce
• 3 tablespoons curry powder, or to taste
• 1/4 cup peanut oil
• 2 teaspoons red pepper flakes
• 2 tablespoons finely chopped ginger
• 4 to 6 garlic cloves, minced
• 4 to 6 vermicelli nests
• 1 pound chicken, cut into thin strips
• 1/3 cup chopped green onion
• 2/3 cup carrots (match sticks)
• 1 (8 ounce) can sliced water chestnuts
• 2 (4 ounce) cans mushrooms, drained
• 1/4 cup peanut butter

Preparation method

Prep: 10 mins | Cook: 30 mins

1. Mix oyster sauce, soy sauce, and curry powder in a dish; set aside.
2. Heat peanut oil in a wok until bubbles form on a wooden spoon, then add crushed red pepper flakes, ginger, and garlic.
3. Heat a large pot of salted water to a boil. Add vermicelli; make sure nests are covered with the water. After the water comes back to a boil, turn the heat off and let stand.
4. Add chicken, green onion, carrots and water chestnuts to the wok.
5. After the chicken is cooked, add the oyster sauce mixture, mushrooms and peanut butter, Stir and toss well to mix through. Drain the noodles; toss with the meat mixture and let stand for 10 to 15 minutes over very low heat.Cook’s Note:

You can substitute beef or pork for the chicken.