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Singapore Fried Noodles

by Ennvy.c (follow)
Dinner (2274)      Asian (483)      Noodles (69)      Stirfry (15)      Singaporean (4)     
Singapore fried noodles is a dish of stir-fried rice vermicelli seasoned with curry powder and vegetables typically found in Asian eateries around the world. It can be served both vegetarian or with slices of meat such as chicken, prawns, roast duck, barbeque pork and so on. It is a very popular dish all over the world but interestingly it is not an authentic cuisine from Singapore. Nevertheless it is full of flavour and you can alter the ingredients to make it your very own recipe.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 8 servings

1 packet of rice vermicelli
1 tbsp garlic paste
1 green capsicum, sliced
2 brown onions, sliced
2 eggs, beaten
200g bean shoots
200g roast duck (or preferred meat)
100g frozen prawns
2 tbsp curry powder
1/4 cup white wine
1 cup of water
1 tsp of salt
2 tbsp plain flour
1 tbsp oyster sauce

Pan fry the beaten eggs until it forms a thin layer, cut into slices using kitchen scissors.

Boil water in a large pot and cook the rice vermicelli for about 3 minutes or until al dente.

Place oil in a wok and add in the garlic paste, toss until fragrant.

Add the sliced onions and capsicums, cook until softened.

Add 1/4 cup of white wine and allow it to simmer for 2 minutes.

Add in the duck and prawns and cook for a further 2 minutes.

Place the curry powder into the wok and toss until well combined.

Add in 1 cup of water and simmer until half the liquid has evaporated. Add in the flour and combine well.

Add in salt and oyster sauce, toss until combined.

Add the rice vermicelli into the wok and toss.

Add in the bean sprouts and sliced eggs.

Continue to toss to cook and combine.

Serve warm.

I like this Recipe - 16
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[ Submit a Comment ]
Singapore noodles - I have never heard of oyster sauce in them and certainly have no idea why you would need to add flour to the recipe. Nowhere near authentic
To answer your question, the flour is to thicken the sauce. This recipe was taught to me by my father who has been a Chinese restaurant chef since he was 15. Not sure what you mean by not authentic.
I have never seen much of a "sauce" added to Singapore noodles. They are, in every recipe I have ever seen, a rather "dry" concoction. In fact, no sauce at all. I must add that Singapore Noodles are a favourite of mine, but I didn't think that any sauce was a part of them. I know that they are popular throughout many countries and that people are very particular in that they like the recipes to stay much the same. Can't really argue with you if your father is a chef, but I remain very faithful to the recipe that I have followed for maybe 40 years.
by fran.
The recipe has been amended - it should be 1tbsp of garlic paste and 2 tbsp of curry powder
The recipe for Singapore Fried Noodles has two garlic paste ingredients...which one is correct?


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