I have been planning to share this recipe for a while. A quick and easy stir fry noodle recipe which is perfect for a weeknight meal. Singapore street noodles is one of my favorite noodle dishes and whenever I am in a Chinese restaurant this is the recipe I always try. After trying for few times, I have come up with my own recipe and I find that homemade recipe tastes way better than the restaurants.
I have been to Singapore only for a day while I was travelling from the US to Kolkata. I just had a glimpse of the beautiful place but did not have time to check out the local food there. Now that we have our friends and family staying there, we have plans to visit there in the future. Though the name of the recipe is linked to Singapore it is no way related to the Singaporean cuisine. It is a Chinese preparation, popular in Hong Kong but has gained a huge popularity in the western world.
This is a stir-fry noodle recipe which gets done quickly. Typically, Singapore street noodles has both chicken and pork along with shrimp but you may use any choice of meat. Since it is a stir fry recipe you need to prep all the ingredients ahead of time.
How this recipe is different?
This noodles recipe is quite different from other noodle dishes is because of its unique curry flavor. This recipe calls for curry powder which is very commonly used in South Asian cuisine. The spiciness of the dish depends on the curry powder you are using. If you are using a store bought curry powder, then go for the spice level you are comfortable with.
The Singapore street noodles is a delicious and colorful dish with warm and spicy curry flavor. The ingredients are very easily available and you may alter according to your choice. The noodles that is used in the recipe is very thin rice noodles which has a typical texture which I particularly love. Give it a try if you love noodles and I promise this is far better than the take out.
Tips:
You can use any curry powder of your choice like hot, medium or mild, whichever is available in the stores. If you do not have then you may make your own at home. Combine 2 tablespoons each of coriander and cumin powder, 1 teaspoon each of fenugreek, dried red chili powder (cayenne), and mustard powder and ½ teaspoon of turmeric powder. Mix well and store in an airtight container. Use as and when needed. You may season the chicken and shrimp with salt and pepper before stir frying.
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SINGAPORE RICE NOODLES
- YIELD: 2 Servings
- PREP: 15 mins
- COOK: 10-12 mins
- READY IN: 25 mins
The Singapore Street Noodles is a delicious and colorful dish with a warm and spicy curry flavor. A quick and easy stir fry noodle recipe which is perfect for a weeknight meal.
INGREDIENTS
- 8 oz package dry rice noodles or rice sticks
- 2 medium boneless chicken breasts cut into thin strips
- 8-10 medium raw shrimps shelled and deveined
- 2 large eggs beaten
- 1 small red onion sliced
- 2 small carrots julienne
- 1 medium red bell pepper/capsicum thinly sliced
- 1 medium green bellpepper thinly sliced
- 2 cloves garlic finely minced
- 2 tablespoons curry powder see tips
- 1 teapsoon white vinegar
- 2 teaspoons light soya sauce
- 1 tablespoon oyster sauce
- 1 teapsoon salt or to taste
- 3 tablespoons oil
- 1 stalk green onions thinly sliced green parts
- 1/4 cup bean sprouts for garnish
INSTRUCTIONS
-
- In a big bowl add the rice noodles and pour in hot boiling water. Soak the noodles in hot water for 10 minutes. Check for doneness and then drain and set aside.
- Heat 1 tablespoon of oil in a medium sized wok at high and add the shrimps and the cut chicken strips. Stir and cook until the shrimps and chicken is cooked through. Transfer to a plate and set aside. Heat the wok at medium and add 1 teaspoon of oil. Add the beaten egg and let it cook for 30 seconds and then scramble lightly. Cook for 1 more minute and transfer to a bowl with the shrimp and chicken. Next add in the rest of the oil and add the the minced garlic and sliced onion once the oil is hot. Stir for couple of minutes before adding the julienned carrots,sliced red and green bell pepper. Stir for 2-3 minutes until the veggies are cooked but still crisp. Return the scrambled eggs,cooked chicken and shrimp back to the wok.
- Meanwhile make the sauce. In a small bowl add the curry powder,salt,vinegar,light soya sauce and oyster sauce. Mix well and set aside. When the vegetables are done add the sauce mix and stir well. Cook the sauce for couple of more minutes before adding the rice noodles.
- Toss the noodles well so that the sauce is well coated. Stir for 3-4 minutes. Taste for seasoning. Adjust if required then switch off the flame. Finally add the sliced green onion.
- Transfer onto a plate and garnish with bean sprouts. Serve hot. Enjoy!
- CUISINE: Chinese
- COURSE: Main Course
Lovely post Sonali!!! Your pictures are always so beautiful and perfect ?
Thank You so much Smiti for your encouraging words! 🙂
AS I was trying this out last night, I realized I could not see how much curry powder to add. I eyeballed it to about 2 tsps or so, but lacked the oomph. Thank you Sonali
Sorry Kunal, I do not know how I missed the amount in the recipe. I have updated the recipe.It should be 2 tablespoons. Please try next time and I am sure you’ll love it 🙂 Thanks for trying.
Sonali, thank you! I am sure this is exactly what the recipe needed. Thanks again.
Thanks to you for bringing this to my notice. 🙂