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Singapore Noodles

Recipe by

Prajakta Rewale

Serves

3 to 4

Difficulty

Beginner

Singapore Noodles

Adapted from a recipe by Hetty Lui McKinnon.

These noodles hilariously are not Singaporean at all. In the mid-20th century, curry powder had become one of the most recognizable flavors of Britain’s Asian colonies. At the time, Singapore was one of Britain’s biggest colonial ports and was known to be a glamorous, cosmopolitan crossroads of Chinese, Malay, Indian, and European food cultures. For Cantonese cooks in Hong Kong, "Singapore" became an easy way to signal a noodle dish that was colorful, a little exotic, and flavored with curry powder, and that’s how Singapore Noodles was born.

The base is Cantonese: stir-fried rice vermicelli cooked over a high heat wok, often with char siu, shrimp, eggs, onions, scallions, and bean sprouts. The curry powder adds a savory umami flavor alongside the crunch and freshness of the veggies and prawns.

Ingredients

200gm rice vermicelli noodles
200gm prawns, de-shelled and de-veined
2 eggs
1 medium red or yellow onion, thinly sliced into strips
1 small red or yellow bell pepper, thinly sliced intro strips
1 medium peeled carrot, thinly sliced into strips
2 finely chopped scallions
2 cloves of garlic, finely chopped
1 tbsp + 1 tsp soy sauce
2 tbsp Curry Powder
4 tbsp + 1 tsp neutral oil
1 tsp kosher salt + more to taste
1 tbsp water

Methods

Soak the noodles in warm water for 5-7 minutes. Your noodles should be soft but not overcooked. Drain and set aside.
Crack the eggs into a bowl, add the water, and 1/4th tsp salt. Whisk and set aside.
Heat 1 tbsp oil in a wok, add the eggs, and scramble for one minute on high heat. Remove from the wok and set aside.
In the same wok, add 1 tsp oil, all your vegetables, and 1/4th tsp salt. Saute on medium-high heat for 1-2 minutes until the veggies are tender but crunchy. Remove and set aside in a separate bowl.
In the same wok, add 1 tbsp oil, and your prawns (make sure the prawns are patted dry to avoid the oil splattering). Sauté on high heat for 2-3 minutes. Remove and set aside in a separate bowl.
If needed, wipe down the wok, and set back on the stove.
Add 2 tbsp oil to the wok on medium heat. Reduce to a simmer, and add the curry powder. Stir for about 15s and add soy sauce and noodles. Stir well until there are no lumps.
Add in the prawns, eggs and vegetables, and stir for 1-2 minutes.
Serve hot!

This Recipe Features

Singapore Noodles

Recipe by

Prajakta Rewale

Serves

3 to 4 people

Difficulty

Beginner

Adapted from a recipe by Hetty Lui McKinnon.

These noodles hilariously are not Singaporean at all. In the mid-20th century, curry powder had become one of the most recognizable flavors of Britain’s Asian colonies. At the time, Singapore was one of Britain’s biggest colonial ports and was known to be a glamorous, cosmopolitan crossroads of Chinese, Malay, Indian, and European food cultures. For Cantonese cooks in Hong Kong, "Singapore" became an easy way to signal a noodle dish that was colorful, a little exotic, and flavored with curry powder, and that’s how Singapore Noodles was born.

The base is Cantonese: stir-fried rice vermicelli cooked over a high heat wok, often with char siu, shrimp, eggs, onions, scallions, and bean sprouts. The curry powder adds a savory umami flavor alongside the crunch and freshness of the veggies and prawns.

Ingredients

200gm rice vermicelli noodles
200gm prawns, de-shelled and de-veined
2 eggs
1 medium red or yellow onion, thinly sliced into strips
1 small red or yellow bell pepper, thinly sliced intro strips
1 medium peeled carrot, thinly sliced into strips
2 finely chopped scallions
2 cloves of garlic, finely chopped
1 tbsp + 1 tsp soy sauce
2 tbsp Curry Powder
4 tbsp + 1 tsp neutral oil
1 tsp kosher salt + more to taste
1 tbsp water

Methods

Soak the noodles in warm water for 5-7 minutes. Your noodles should be soft but not overcooked. Drain and set aside.
Crack the eggs into a bowl, add the water, and 1/4th tsp salt. Whisk and set aside.
Heat 1 tbsp oil in a wok, add the eggs, and scramble for one minute on high heat. Remove from the wok and set aside.
In the same wok, add 1 tsp oil, all your vegetables, and 1/4th tsp salt. Saute on medium-high heat for 1-2 minutes until the veggies are tender but crunchy. Remove and set aside in a separate bowl.
In the same wok, add 1 tbsp oil, and your prawns (make sure the prawns are patted dry to avoid the oil splattering). Sauté on high heat for 2-3 minutes. Remove and set aside in a separate bowl.
If needed, wipe down the wok, and set back on the stove.
Add 2 tbsp oil to the wok on medium heat. Reduce to a simmer, and add the curry powder. Stir for about 15s and add soy sauce and noodles. Stir well until there are no lumps.
Add in the prawns, eggs and vegetables, and stir for 1-2 minutes.
Serve hot!

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