cantonese noodles

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Singapore Noodles Recipe 

chicken or tofu cut into ¾ inch cubes

salt

wok oil oil oil

vermicelli rice noodles (don’t use more-see notes)

match stick carrots,

red bell pepper, thinly sliced

snow peas

garlic, rough chopped

eggs, whisked

red chili peppers

madras curry powder

turmeric

½ teaspoon salt, and more to taste

shaoxing wine (chinese cooking wine,

sesame oil

soy sauce (or sub-gluten-free soy sauce, like Braggs)

fish sauce (or sub vegan fish sauce)

sugar

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉

Incredible, love it! Cannot wait to have this again and again and again!

I actually rate this recipe better than my local noodle shop. I used a dry white wine as it was all that I had at the time and it was sensational. I used dried chilli flakes for zing and mangrove honey for a little sweetness in the sauce. The turmeric is a nice touch. Thanks

So good! Thanks, Sylvia. Great detailed directions, very helpful, and I agree—cutting the noodles is very important, makes combining them with the veggie mixture so much easier. I used two Hodo brand veg-tofu burgers, sliced, to stand in for the chicken/tofu/shrimp (they browned and crisped up nicely), and scrambled tofu in place of the eggs. Super recipe.🙏🏼

Thankyou for this recipe. I Have a vegetarian in a family of carnivores, so I cooked the meat and some tofu separately and added them to the the bowls instead of the dish. Everyone loved it. It was full of flavour and texture, just awesome.

https://content.jwplatform.com/videos/xyQaQKUy.mp4

How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

 How to make SINGAPORE NOODLES! 

These Hong Kong style Cantonese pan fried noodles are crispy, chewy, and packed with smoky yet savory flavor. You can customize this versatile noodle dish with pretty much anything you feel like adding.

Hong Kong Style Cantonese Pan-Fried Noodles

oz noodles

onion (sliced)

lb shrimp (peeled)

onion

oz Asian green chives (optional)

oz mung bean sprouts

tsp dark soy sauce

tbsp light soy sauce

tbsp shaoxing wine (Chinese rice wine)

oyster sauce

tbsp sesame oil

Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water.  Drain noodles.

In a small bowl, combine the sauce ingredients and mix well.

Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.

You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.

Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp &amp; onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.

Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.

Cantonese Soy Sauce Chow Mein. Chow mein noodles pan fried with onions, bean sprouts, soy sauce and sesame oil. Ready in 15 minutes with minimal ingredients!

Easy Cantonese Soy Sauce Chow Mein

Cantonese Steamed Chow Mein Noodles

mung bean sprouts (washed and strained thoroughly)

green onion

soy sauce (not light or dark!)

tbsp dark soy sauce

tbsp avocado oil

tsp sesame seeds

Slice your green and yellow onion into thin pieces as specified above.

In a large wok or steamer, fill it with enough water. Place a wired rack into the steamer and your plate of chow mein noodles on top of the wired rack. Cover and steam the noodles over high heat for 5 minutes.

Remove the wired rack and clean out the wok of it’s liquids. Set it over medium high heat. Wait for it to smoke. (If you’re using a non-stick pan, set the pan over medium heat and skip any smoking parts).

Add oil and allow it smoke. Add yellow onions and cook until translucent. Lower heat to medium.

Add green onions and give it a mix for 5 seconds.

Add steamed noodles, regular soy sauce, dark soy sauce and sesame oil. Mix well.

Toss in bean sprouts until well combined with noodles.

Sprinkle sesame seeds over top. Serve &amp; enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656971116/xmsecbwvksh83yjygkqu.mp4

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