Singapore Fried Noodles
Submitted by nunna
Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
1 hrsSingapore fried noodles done right is a completely different animal from the takeout version, and this recipe brings the real hawker center experience to your kitchen.
Thin rice noodles get boiled, chilled until firm, then wok-fried in curry-infused peanut oil until every strand is coated in that signature golden color.
Dried shrimp add a deep, briny punch. Barbecued pork brings smokiness. Bean sprouts, celery, and bell pepper add crunch.
Thin egg shreds and tomato wedges get tossed in right at the end, off the heat, keeping them tender and fresh against the hot, spiced noodles.
Pro Tips
- Chill the cooked noodles until completely firm before frying. Warm, soft noodles clump and stick in the wok. Cold, dry noodles fry up beautifully with separate strands.
- Bloom the curry powder in oil at medium heat for just 30 seconds. This wakes up the spices and removes the raw, dusty taste. If it burns, toss it and start over.
- Break the noodles into shorter pieces as you add them to the wok. Long noodles are hard to toss and coat evenly.
- Work in two stages: stir-fry the vegetables and shrimp first, remove them, then fry the curried noodles separately before combining. This prevents overcrowding and keeps everything crisp.
Ingredients
Directions
Rinse shrimp noodles.
Boil noodles in water until cooked but still firm.
These thin noodles only take about 3 minutes to reach this stage.
Drain, reserving boiling water, and rinse with cold water until noodles are cooled and will not stick together.
Place in oiled bowl, refrigerate until firm.
The noodles must be firm before frying.
Can be prepared day before.
Wash and soak dried shrimp for 30 minutes; cut into thin pieces.
Combine egg and water; cook as very thin omelet; cool; slice into 2 inch long shreds.
Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it).
Peel strings off celery stalks, thinly slice.
Peel and halve onions, slice thinly.
Core pepper, slice thinly in 2 inch lengths.
Slice tomato in thin wedges.
Mix sauce ingredients in bowl.
Add ½ of peanut oil to hot wok.
When oil begins to smoke, toss in garlic, ginger, shrimp and vegetables, except tomato; stir-fry on high heat for 2 minutes.
Add sauce, and continue cooking until sauce reduces by half.
Remove to holding bowl.
Rinse wok; return to high heat; when it is dry, reduce heat to medium and add remaining peanut oil.
Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil.
Avoid burning curry; if it burns, start over.
Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces.
Toss noodles to coat and heat them.
When hot, add cooked shrimp and vegetables; toss together to mix.
Turn off heat.
Add pork, egg shreds and tomato wedges; mix together.
Serve.
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