Join Our Newsletter And Receive Our Free Top 25 Recipes Book! Subscribe Tap here to receive our FREE top 25 recipe book!
This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe improvements and a video—be sure to check it out after the step-by-step photos!
If you’re not into curry, though, check out our Xiamen Chow Mei Fun recipe . It’s a similar dish without the curry powder! If you’re looking for a vegetarian version of this dish, check out our Vegetarian Singapore Noodles recipe.
Singapore Chinese Food (recipes)
One of the most popular dishes on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun, sometimes spelled Singapore Mai Fun. It’s certainly a must-order for our family anytime we order Chinese takeout.
Now, we’ve met people from Singapore who are pretty bewildered when they come to the U.S. and see their country’s moniker attached to this dish of noodles and curry powder. We have also seen many comments on our blog with the same kind of commentary.
I’m not entirely sure what makes it Singaporean, just like I’m not sure what makes an egg roll Chinese. But as with many items on a Chinese takeout menu, despite its fuzzy origins, it’s still delicious.
Homely Cooking 家常小煮
The ingredients (curry powder, rice noodles, ham, napa cabbage, etc.) aren’t as difficult to find in grocery stores these days. If you have a Chinese market near you, even better!
The protein you decide to use will depend on personal preference, availability, and perhaps what the chef’s preference is as the restaurant you frequent. We find that most restaurants use julienned Chinese roast pork, char siu . These restaurants usually also offer roast pork on their menu. If you’re like many of our readers who’ve already tried our char siu recipe and keep some in the freezer for uses like this, you’re already set!
Virginia ham from the deli counter is also a good choice since it’s super convenient. You seldom see it in restaurant versions, however. Lastly, you could use Chinese sausage. It’s not as common, but if you have it on hand and enjoy it, go for it! When we photographed this recipe, we used char siu, and we used ham when we filmed the video.
Vegan Chinese Style “meat” Sauce
Commonly used vegetables in Singapore Noodles include carrots, napa cabbage or regular cabbage, onions, and scallions. Some versions have very few vegetables, if any.
We went a traditional route with this recipe, but you can change it up and add other ingredients like celery, bean sprouts, mushrooms, bell peppers, or anything else in the fridge. If you want the familiar dish you get from restaurants, though, stick to our ingredients.
Just make sure you take the time to julienne the napa cabbage, carrot, and scallions, and to thinly slice the red onion.
Best Chinese Restaurants In Singapore 2023
All the vegetables should be cut into approximately the same shape. This is a noodle dish, so everything (except the shrimp of course) must be in thin strips to match the shape of the noodles.
You must use thin vermicelli rice noodles. Make sure they’re not mung bean vermicelli, which are clear, while the rice noodles are more opaque.
Depending upon brand of rice noodles you buy, soaking times may vary. However, how you soak the noodles makes a huge difference in the dish:
Singapore Food Recipes
After you make these noodles once, you can make adjustments for the next time, including exploring other brands of dried rice vermicelli .
Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).
Drain the noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat.
Local Singapore And Malaysian Kuih And Snack Special Compilation
On to the shrimp. We call for a dozen large shrimp in this recipe. You can also use a larger quantity of smaller shrimp if you like, as long as it’s about 6-8 ounces/170-225g. Peel the shrimp, butterfly them from the back, and de-vein. Rinse and pat dry before cooking.
For this recipe, there’s no need to marinate or velvet them, but we have a whole article where you can learn more about how to size, buy and prepare to prepare shrimp for Chinese cooking.
Scrambled eggs are a traditional ingredient in Singapore Noodles. When it comes to noodle stir-fries or fried rice, you may have seen cooks or street vendors push other ingredients aside during the stir-fry process to add additional oil and scramble a few eggs. Once scrambled, they get mixed into the finished dish.
Must Eat Famous Singapore Food, And Where To Find Them
You can do that, but since there’s already a lot going on in the wok with this recipe, we recommend pre-scrambling the eggs.
Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage ). Stir-fry for another 15 seconds.
Next, sprinkle the curry powder , salt, sugar and white pepper evenly over the noodles. It’s best to measure these out in a pinch bowl before starting the dish. The amount of curry powder we use for this recipe is what our family likes but do use more or less according to your own personal taste and preference.
Chinese Eggplant With Garlic Sauce
Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and meat. Start on one side of the wok and work your way around, making sure to firmly scrape the bottom of the wok with your spatula to prevent sticking. A hot wok is a must! You’ll see the curry color gradually coat everything to create a uniform color. It takes about 2 minutes to combine and warm everything through.
At this time, you can add some chicken stock or water if the noodles seem a bit dry. Use your own discretion on how much to add, because it depends on how hot your wok is and how much moisture was in your re-hydrated noodles and vegetables. Err on the side of more moisture, because they will not be as tasty if they have excessively dried out in the wok. Add the sesame oil and soy sauce …
Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
An Easy Chinese Greens Recipe
A popular dish on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun. Make it at home with our restaurant-style recipe!
Calories: 402 kcal (20%) Carbohydrates: 38 g (13%) Protein: 16 g (32%) Fat: 21 g (32%) Saturated Fat: 13 g (65%) Cholesterol: 145 mg (48%) Sodium: 866 mg (36%) Potassium: 403 mg (12%) Fiber: 3 g (12%) Sugar: 3 g (3%) Vitamin A: 3028 IU (61%) Vitamin C: 21 mg (25%) Calcium: 119 mg (12%) Iron: 2 mg (11%)
Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Chinese Recipes For Dinners & Parties
Did You Make This? Tag us on Instagram @, subscribe to our email list, and be sure to follow us on social for more recipes!
Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China’s Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly…
I’ve already put on 5kg, thanks to CB and I’m supposed to cut my food intake but this Braised Beef Noodles 红烧牛肉面 was so good that I just finished the whole bowl. We used beef shin from Aw’s Market (www.awsmarket.com.sg). It was really really good.…
Restaurant Style Chinese Greens With Oyster Sauce
If you like Xiao Long Bao or Chinese Soup Dumplings but have problems (like us) mastering the right way to wrap Xiao Long Bao, we believe you will like our simplified method. Chinese Soup Dumplings or Xiao Long Bao in Chinese 简易版小笼包 is really yummy…
Sticky Coffee Pork Ribs 咖啡排骨 is an innovative dish created by Singapore celebrity chef Sam Leong. The super delicious Wasabi Prawns is also the brainchild of chef Leong. Respect! In this recipe, Roland attempts to create this super yummy dish. We can almost guarantee that…
Chinese Fried Rice is a simple and yet difficult to master dish. Once you get the hang
0 Comments
Posting Komentar