Singapore noodles recipe

Singapore Noodles recipe

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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.
Are you craving a taste of Singapore? Look no further than this delicious Singapore noodles recipe! Packed with vibrant flavors and a perfect balance of spices, this dish is sure to transport your taste buds to the bustling streets of Singapore. With a combination of rice noodles, fresh vegetables, succulent shrimp or chicken, and a savory sauce, this recipe is a delightful fusion of Chinese and Malay cuisines. Whether you're a fan of spicy dishes or prefer milder flavors, this versatile recipe can be customized to suit your taste preferences. Get ready to indulge in a mouthwatering culinary adventure with this Singapore noodles recipe!

Keywords: Singapore noodles, recipe, flavors, fusion, customizable

singapore noodles recipe details

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

Ingredients

4 pack(s)	noodles, blocks of thread noodles or medium noodles
2 tbsp	vegetable oil
1 tsp	sesame oil
2	chicken breasts, cut into strips
½	red pepper, chopped
½	green pepper, chopped
1 bunch(es)	spring onions, chopped
1 piece(s)	ginger, peeled and finely chopped (about a thumb sized piece)
2 clove(s)	garlic, finely sliced
1 tbsp	mild curry paste
2 tbsp	dark soy sauce
1 tbsp	light soy sauce
1 tbsp	rice wine or dry sherry
70 ml	chicken stock
2 tsp	cornflour, stirred in 3 tsp of water
125 g	uncooked tiger prawns
150 g	vegetable (mushrooms, peas, zucchini or whatever you have to hand), sliced
100 g	beansprouts

Instructions

Set the water for the noodles to boil. When it starts to boil, add noodles and cook for the specified time.

Heat the oils in a wok or a large frying pan and cook the prawns for one minute, setting aside to drain on kitchen paper. Stir-fry the onions, garlic and ginger for 1 minute, then add the chicken and continue until the chicken is firm. Add the rest of the vegetables and stir-fry for 3 minutes. Add the sauces and curry paste, and return to the boil. Add the cornflour mixture and stir. Finally drain the noodles and add to the sauce, stirring well, followed by the bean sprouts. Serve immediately.

About this recipe:
I first ate this on a trip to Singapore and was taken by this fusion of the cookery styles to be found on the island. There are many versions to be found, but this is my interpretation of what I enjoyed so much.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a