Singapore Noodles Recipe

Ingredients

Noodles & Protein

• 4 ounces vermicelli rice noodles
• 8 ounces protein (thinly sliced chicken, tofu cubes, or whole raw peeled shrimp)
• 2 tablespoons high-heat oil (peanut, coconut, or avocado oil)
• 0.25 teaspoon salt
• 0.5 teaspoon pepper

Vegetables

• 0.5 onion, sliced thin
• 1 cup matchstick carrots
• 1 red bell pepper, thinly sliced
• 2 cups snow peas (or green beans, baby bok choy, or shredded cabbage)
• 4 cloves garlic, rough chopped
• 2 eggs, whisked with a pinch of salt
• 4 dried red chili peppers (or chili flakes)

Sauce

• 1 tablespoon madras curry powder
• 0.5 teaspoon turmeric
• 0.5 teaspoon salt
• 1 tablespoon shaoxing wine (or mirin or white wine)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce (or vegan fish sauce)
• 1 teaspoon sugar or honey

Instructions

Prepare the Noodles

1. Bring a medium pot of water to boil on the stove for the rice noodles. Place the rice noodles in the boiling water, turn heat off, and let stand 3-4 minutes or until al dente.
2. Do not overcook or they will fall apart when stir-frying. Using kitchen scissors, cut the noodles into thirds or fourths and fluff them up a bit, pulling them apart with a fork or tongs.

Prepare the Ingredients

1. Stir the sauce ingredients together in a small bowl and set by the stove.
2. Slice the onion and bell pepper, chop the garlic, and place all by the stove along with the carrots and snow peas.
3. Whisk the eggs with a pinch of salt in a small bowl and set by the stove.

Cook the Protein

1. Heat oil in a wok over medium heat and add salt and fresh cracked black pepper directly into the oil. Swirl until fragrant.
2. When the oil is hot, carefully add the chicken, tofu, or shrimp. Using a metal spatula, stir, flip and let it get golden, being patient.
3. Place the cooked protein on a paper towel-lined plate by the stove.

Stir-Fry the Vegetables

1. Add the onion to the wok and stir 3 minutes on medium-high heat until fragrant, then add carrots, bell pepper, snow peas, and garlic.
2. Continue stirring for just a couple minutes until just wilted.
3. Make a well in the center of the veggies, add a drop of oil, then pour in the eggs. Scramble and chop them up a bit with the metal spatula, then incorporate into the veggies.
4. Slide the whole veggie egg mixture onto a plate and set aside.

Finish the Dish

1. Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them over medium heat for about 2-3 minutes, letting them soften a bit. Add the dried chilies and stir for 1 minute.
2. Spread the noodles out in the wok and slide the cooked veggies and seared protein back into the wok.
3. Sprinkle with curry powder, salt, and turmeric. Toss and stir until everything is evenly coated.
4. Pour the sauce mixture over the noodles. Toss and cook for about 1-2 minutes until noodles are almost dry.
5. Add chili flakes for more spice and more salt if needed. Serve right away.

Notes

• Don't use more than 5 ounces of vermicelli noodles—using too many noodles will make the dish starchy and clumpy.
• This is a dry-style Chinese noodle dish, not meant to be saucy.
• For a gluten-free version, use gluten-free soy sauce like Braggs.
• Leftovers are delicious and can be reheated in a wok or skillet.