The story behind Singapore Noodles
Singapore Noodles does not originate from Singapore itself. Nobody could figure out why it is named as SIngapore noodles when it was originated from the Cantonese community in the past centuries.
Actually, if I am not wrong, it is named as SIngapore because if you translate the Chinese dish, it is pronounced as Xin Zhou Mi Fen, that if you direct translate, if means Singapore Noodles.
Singapore Noodles is made of rice rice vermicelli also known as Bihun or Bee Hoon, locally.
You could hardly find anyone in SIngapore consume Singapore Noodles . Instead, Singaporean prefers Hokkien Noodles!
This noodle recipe is similar to Chow Mien recipe, it is stir fry noodles , combined with assorted seafood of your choice.
Vegetables used are usually green pepper ( capcium), spring onions and carrots but some people would replace the pepper with bean sprouts which are cheaper in price.
You may noticed that Singapore Noodles do not contain chicken meats at all. Unless one is allergic to seafood, you might replace it with chicken meats instead.
It is a common practice to add in shrimps or Tiger Prawns in this noodle recipe and the fragrance of the noodle comes from the seafood itself.
Bi Hun or Bee Hun which is locally known is actually rice vermicelli, noodles that are made from rice flour, thin, white in color and great for weight watchers.
ALternatively, you could replace it with glass noodle threads ( also known as Thung Fen ), that appears alike crystal clear thin noodles that is much chewy and expensive too.
You have to soak the rice vermicelli in a basin of water in order to soften them first. Then bring a pot of water to boil, pour the noodles into the boiling water to cook them briefly.
Then, drain them and set aside.
Singapore Noodle Recipe
- 1 packet egg noodles or rice vermicelli ( Bi Hun )
- 55ml olive oil
- 2 clove chopped garlic
- 1 small onion-sliced
- 1 slice ginger-cut into match sticks
- 1 fresh red chilli-remove seeds and sliced into match sticks
- 1 red/green pepper ( capcium)-remove seeds and cut unti match sticks
- 1/4 of carrot- peeled and cut into match sticks
- Ahandful of shrimps or Tiger prawns-remove shells,head and tails
- 1 egg (Grade A)
- Ahandful of chicken meat or left-over chicken
- 1 tbsp curry powder
- 1 tbsp light soy sauce
- White pepper to taste
- 1 stalk chopped spring onion
Method of preparation
- In a soup pot, bring to boil water. When the water started to dance ( bubbles), toss in the noodles to cook briefly, approximately a few minutes will do. DO not over cook the noodles.
- Remove from the pot, drain in a colander. Set aside.
- Marinate prawns with a little salt.
- Cut chicken meat into slices and marinate with a little light soy sauce and pepper.
- Bring to wok to heat with 2 tbsp olive oil.
- Beat the egg, toss into the wok, scramble the egg and transfer to a bowl. Set aside.
- Bring the wok to heat again, add in 2-3 tbsp of olive oil.
- Saute chopped garlic, ginger and onion until fragrant.
- Toss in red chilli , carrot sticks and red pepper ( capcium) . Stir fry for a few minutes.
- Then , add in shrimps and chicken meat, stir fry for 5 minutes until the shrimps turn pinkish and the chicken meat looks semi-cooked.
- Toss in the chopped spring onion, give a quick stir before adding in the noodles.
- Quickly, toss and turn the noodles so that it doesn’t stick to the sides of the wok.
- Pour in the curry powder, light soy sauce and white pepper. Keep stir fry like a crazy woman.
- Make sure that the noodles are well combined with the seasoning.Otherwise, some parts are pale in color while another part is colored.
- Turn off heat. Transfer the Singapore Noodles to a huge serving plate.
- Garnish with fried crispy shallots and sambal sauce.
Serves 4 person, a great meal for lunch or dinner . You can also prepare this Singapore Noodles in advance for a picnic trip or birthday parties.
Written by peachpurple
Photo taken by wikipedia
Article checked by plagium