Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in Hong Kong and spices such as curry powders were readily accessible. The name was just to give the dish some flair. This dish is on our Chinese takeaway menu and it is very popular! It is traditionally made with ham, chicken and prawns (shrimp) but I have made this veggie only, which tastes just as good.
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Veggie Singapore Noodles
- 500 g vermicelli rice noodles or dried noodles roughly (250g), (1 lb 2 oz)
- 4 tablespoons vegetable oil
- 4 large eggs, beaten with a pinch of salt
- 1 medium carrot, peeled and finely cut into matchsticks
- 1 sweet bell pepper (any colour), deseeded and thinly sliced 1
- 100 g baby corn, thinly sliced diagonally (3½ oz)
- 100 g mangetout, snow peas, thinly sliced diagonally (3½ oz)
- 1 medium onion, thinly sliced
- 3 teaspoons curry powder, mild/medium/hot
- 1 teaspoon chilli powder, mild/medium/hot (optional)
- 1 teaspoon garlic powder/granules 1
- 4 teaspoons light soy sauce
- 2 teaspoons toasted sesame oil
- sea salt and white pepper
- 2 spring onions, scallions, thinly sliced
- Soak the noodles in a heatproof bowl of boiling water for 1 minute, then strain and set aside. Heat 2 tablespoons of the vegetable oil in a wok or frying pan (skillet) over a high heat, add the beaten eggs and fry for a minute on each side, without stirring, until they set like an omelette. Transfer to a plate, then cut into thin strips. Heat 1 tablespoon of the oil in the wok or frying pan over a high heat, add the carrot, pepper, baby corn and mangetout with a splash of water to stop them burning and fry for a minute. Transfer to a plate. In the same wok or frying pan (you don’t need to clean it) add the remaining tablespoon of oil, then add the onion with a splash of water, the curry powder, chilli powder (if using – I use mild curry powder and leave out the chilli powder when I’m cooking this for kids) and garlic powder or granules and fry for a couple of minutes over a high heat until the aromas are released. Toss in the cooked vermicelli and put all the vegetables back in the wok or pan. Toss again so everything is evenly distributed. Add the soy sauce, sesame oil and egg strips and keep frying and tossing until the noodles change to a golden yellow colour. Taste and season with salt and pepper as needed, add the spring onions and serve.
Simply Chinese by Suzie Lee (Hardie Grant, £20), Photography © Lizzie Mayson