<h1 class="pgc-h-arrow-right" data-track="1" curry Singapore noodles >: Probably not from Singapore, but still delicious</h1>
Curry-flavored rice noodles are often found in many Chinese restaurants. Dilute rice noodles are seasoned with curry powder and sautéed with shrimp, char siu (char siu) and vegetable mixture. Its origins are a bit vague, but most likely singapore noodles like a Cantonese bowl and a bowl of wonton noodle soup: take out the curry powder and eat another cantonese fried rice noodle called Ha Moon Chow Mei Fun.
Cooking with the right rice noodles is the key to making Singaporean noodles successfully.
If you can't find this type of rice noodles, look for rice noodles that only list water and rice noodles in the ingredients. Some of the noodles are made with tapioca flour, which I think is somewhat starchy and cannot be fried.
When it comes to noodles, it's easy to prepare: pour enough hot boiling water on top, cover the pot and steep for five minutes. Then rinse with cold water and drain with a colander.
Shrimp is almost always found in Singaporean noodles, and char siu is also common. Most Chinatown barbecues or noodle shops hang a hook-and-char siu fork in front of it, next to other favorite things like roast duck and chicken with soy sauce. Ask for half a piece of char siu (fat or lean meat) and tell them not to cut it for you (you'll cut it yourself into thin strips). If you can't do that, ham is as popular in Singaporean noodles as char siu – take a thick slice of ham steak and slice it into thin slices.
As for vegetables, onions, bell peppers and carrots are common, although you can also add celery, sprouts, and peas. The main purpose is to mix the colors, but also to ensure that the vegetables remain a certain crisp when fried.
As with all home stir-fry recipes, I cook ingredients in batches because overloading the iron pot lowers its temperature, and high calories are definitely a necessity for stir-frying. (Similarly, if you want to double this recipe, don't double the amount of each ingredient in one pot – household-wide calories won't produce the calories needed to stir-fry a lot of food.) ）
The first thing I did with the pot was eggs. When I'm done, I set it aside and wipe the iron pan clean. You will be reheating the wok again, so you don't want any eggs left in it so they don't burn.
Next up is the shrimp, which are quickly marinated in oil and fish sauce.
Then add the onion and char siu, then the red bell peppers and peas, and finally the carrots.
When all the vegetables and meat are in the pan, I like to season everything with curry powder and salt to wrap them all before finally mixing with the noodles. Then, remove it from the wok and set aside.
I wiped the pot clean again, heated a few tablespoons of oil in the pan, and then added the noodles.
After stir-frying for about 30 seconds, I add the sauce with more curry powder and a pinch of salt. When stirring the noodles, make sure to scrape the bottom of the iron pan firmly with a spatula to prevent the noodles from sticking.
Next, I put all the remaining ingredients back into the wok and mix them together. After heating, I added some shallots, sesame oil drizzled, and then served.
No matter where Singaporean noodles come from, they must taste great.
Recipes with rice noodles in Singapore