Singapore Noodles

Are you ready to turn boring noodles into a flavorful Singaporean delight?

noodles from singapore cuisine

Craving a vibrant, flavor-packed noodle dish that's surprisingly simple to make? Get ready to unlock the secrets of Singapore Noodles!

This recipe delivers an authentic taste explosion in under an hour, transforming ordinary ingredients into an extraordinary culinary experience.

Ingredients

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Okay, let's examine into the ingredients you'll need to whip up this tasty Singapore noodle dish! First off, you're gonna need 100g of dried vermicelli noodles.

Now, for the star—the Singapore noodle sauce! You'll need 3 tablespoons of light soy sauce—not the dark stuff—3 tablespoons of Chinese cooking wine, 3 teaspoons curry powder, plus 1 teaspoon of white sugar and ½ tsp of white pepper! To deepen the flavors, experiment with different types of soy sauce for a unique touch.

Next, for the mighty chicken, grab 150g of boneless chicken thighs, cut into thin strips. You'll want to season that with ¼ teaspoon of salt and ½ tsp of curry powder.

Lastly, for the stir-fry add-ins: 2 tablespoons of oil, 2 whisked eggs, 100g of chopped streaky bacon, ½ brown onion sliced, 3 garlic cloves, 1 red capsicum sliced, and a very—and I mean VERY—heaped cup each of bean sprouts, and baby spinach! Phew! That's a lot of goodies!

Instructions

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Now that we've gathered all our ingredients, I'll walk you through how to actually make the Singapore Noodles. First, whisk together your sauce in a little bowl. Next, give your chicken strips a curry powder and salt bath in another bowl – they'll thank you for it! Cook the vermicelli noodles per what the package says. Usually, that means soaking 'em in hot water for a sec. Just like in making ramen chow mein, a very flavorful sauce is essential.

Let's make egg ribbons – sounds fancy, right? It's easy – trust me! Swirl a bit of oil in a big pan, pour in your scrambled egg, and make a thin omelet. Roll it up like a cigar and slice thinly. Ta-da!

Time to stir-fry! Heat the remaining oil, toss in the bacon, and cook until it becomes mouthwatering! Add onion, cook 'til soft, plus chicken until seared, then garlic and capsicum for 2 more mins. Add spinach, sprouts, noodles and sauce. Toss with two spatulas for 1 1/2 mins. End with egg ribbons.

Recipe Notes

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Let's chat about some essential Recipe Notes that'll really dial up your Singapore Noodles game!

First, soy sauce – I always use light or all-purpose. Avoid dark soy; it's too strong! Chinese cooking wine, "Shaoxing wine," is key for that restaurant flavor, but Mirin works too. If you're alcohol-free, use 1/3 cup low-sodium chicken stock – just toss the noodles a bit longer.

Curry powder matters, too! I stick to regular grocery store curry powder – nothing too spicy unless you're feeling brave! Don't go buying crazy hot curry powders at the store or it will be a pepper bomb!!!

Leftovers? They'll keep for 3 days in the fridge. Freezing? Nope, don't do it! They become an amorphous blob.

Nutrition Information

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So, swapping out my chef's hat for a nutritionist's, I want to break down the nutrition facts. Each serving of my Singapore Noodles packs around 517 calories—that's 26% of your daily intake!

Now, let's get into the nitty-gritty. We're talking 40 grams of carbs (13%), 23 grams of protein (a whopping 46%!), and 28 grams of fat (43%). Saturated fat? It's about 7 grams.

Don't worry, I have more details. Cholesterol clocks in at 179mg (60%), and sodium is 1587mg (69%)—kinda high I know, so maybe ease that in moderation!

Fiber is a decent 4 grams (17%), and sugar sneaks in at 6 grams (7%). You'll also get a good dose of vitamins: Vitamin A at 3018 IU (60%), Vitamin C at 63mg (76%), calcium at 79mg, and iron at 4mg. Not bad, huh?

Short Recipe Version

Singapore Noodles

Prep time: 15 mins

Cook time: 30 mins

Servings: 2

Ingredients:

  • 8 oz thin vermicelli noodles
  • 4 oz chicken, sliced
  • 2 oz bacon, cooked and crumbled
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/4 cup vegetable oil
  • 1/2 cup mixed vegetables (optional)

Instructions:

  1. Cook vermicelli noodles according to package directions. Drain and set aside.
  2. Heat oil in a large skillet or wok over medium-high heat.
  3. Add chicken and cook until browned.
  4. Add curry powder, soy sauce, and sugar. Stir-fry for 1 minute.
  5. Add noodles, bacon, and mixed vegetables (if using). Toss to combine.
  6. Cook until heated through. Serve immediately.

Nutrition Information (per serving): *(Estimated)*

  • Calories: 450
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 40g