Singapore Noodles a Woktossed Wonder
Table of Contents
Singapore Noodles: A Wok-Tossed Wonder!
Fancy a quick trip to flavour town? Honestly, are you searching for that perfect Asian noodle dishes experience without needing a plane ticket? Then get ready, because these sg noodles are about to become your new obsession.
They are a flavour sensation with the perfect balance of savoury, sweet, and a little spicy.
Where Did These Noodles Even Come From?
Despite the name, the Singapore noodles recipe is thought to have originated in Hong Kong. This dish is a whirlwind of thin rice noodles stir fry with curry powder, shrimp, char siu noodles , and colorful veggies.
The best part? You can easily tweak this recipe to your liking.
What's the Story?
This is a medium level dish. Prep time is about 20 minutes. Cooking takes just 15 minutes. This recipe makes 4 satisfying servings.
It is a good recipe to start with if you are trying out something with Ramen Flavors or even Samyang Food .
Why You'll Love These Noodles
One of the main benefits is that the shrimp adds a great protein boost! These noodles are perfect for a quick weeknight dinner, or a fun weekend get-together.
What makes this recipe so special? It's the explosion of flavour, and the fact that you can get it on the table faster than ordering takeout, great Dorm Food , isn't it?
Get Ready to Wok and Roll
Here's what you'll need to make these amazing sg noodles .
Ingredients & Equipment
Let's talk ingredients for these wicked sg noodles . Honestly, getting the right bits and bobs makes all the difference. You know? Like when you're making a Sunday roast, you just gotta have that crispy Yorkshire pudding.
It's the same with this Singapore noodles recipe .
Key Ingredients: Let’s Break it Down.
- Rice Noodles: 300g ( 10.5 oz ) of dried thin rice noodles (vermicelli). Quality matters! Look for ones that are mostly whole and not too dusty. We are making rice noodles stir fry , so it needs to hold its shape
- Veggies: 1 medium onion (thinly sliced), 2 cloves garlic (minced), 1 inch ginger (grated), 1 red and 1 green bell pepper (thinly sliced), 50g ( 1.75 oz ) frozen peas, and 2 spring onions (chopped). Freshness is key here, especially for the ginger and garlic.
- Protein: 100g ( 3.5 oz ) cooked shrimp (peeled and deveined) and 100g ( 3.5 oz ) cooked char siu noodles , pork (thinly sliced). If you can't find char siu noodles , ham or chicken will do in a pinch.
- Sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp curry powder, 1 tbsp oyster sauce (optional), 1 tsp sugar, 0.5 tsp sesame oil, a pinch of red pepper flakes, and 2 tbsp chicken broth. For authentic Ramen Flavors this is a must.
Spice It Up: Seasoning Secrets
Curry powder is the backbone here. Don't be shy with it! The soy sauce combo is crucial for that umami kick.
The oyster sauce adds a depth that's just chef's kiss , but don't sweat it if you don't have it.
A little extra soy and a pinch of brown sugar can fill the gap nicely. This is totally different of Curry noodles but you will love it.
Get Your Gear On: Essential Equipment
You'll need a wok or a large frying pan. A big pot for cooking the noodles is also a must.
A small bowl for mixing the sauce. That's it! No need for fancy gadgets.
Sometimes, when I was back in uni as a student, trying to make fancy Asian noodle dishes in my small dorm room , I didn’t have half this stuff.
I’ve even used a regular frying pan. It worked. It wasn't perfect. But it fed me. And honestly? That's what matters at the end of the day.
Singapore Noodles: A Wok-Tossed Wonder!
Honestly, who doesn't love a good noodle dish? But not just any noodle dish, right? We're talking about Singapore noodles , a proper flavour explosion.
Okay, fact time: Despite the name, it's widely thought that Singapore noodles recipe actually come from Hong Kong. Crazy, innit? The name might be misleading but that doesn't make the dish any less banging!.
Imagine delicate rice noodles stir fry dancing with curry, shrimp, and char siu bliss!. This is an accessible alternative to char siu noodles for anyone who wants to level up dinner
Prep Like a Pro: Get Your Ducks in a Row
Before you even think about turning on the hob, get your mise en place sorted. Chopping all those veggies beforehand is key to stop you from burning stuff later.
Trust me, been there, done that. Nobody wants charred garlic. Get your onions, garlic, ginger, and peppers sliced. Measure your sauces.
Have the shrimp and char siu ready. You get the idea. Organization is crucial, especially when you're wielding a wok!
Wok This Way: The step-by-step
Right, here's how to transform those ingredients into glorious sg noodles :
- Cook the noodles! Follow the packet instructions. Don't overcook them; al dente is the way to go. Rinse with cold water after to stop them sticking.
- Mix the sauce: soy sauce, dark soy, curry powder, oyster sauce, sugar, sesame oil, red pepper flakes, and chicken broth.
- Heat oil in a wok ( high heat ). Add onion, garlic, and ginger. Sauté about 1 minute until they smell amazing.
- Toss in the bell peppers and peas. Stir fry until they are slightly softer, around 3- 4 minutes .
- Add the shrimp and char siu. Stir fry for 1- 2 minutes to warm through.
- Chuck in the noodles. Pour the sauce over everything and stir fry until the noodles are evenly coated. Cook until heated through and the sauce thickens a bit ( 2- 3 minutes ).
- Garnish with chopped spring onions. Serve immediately.
Pro Tips: Noodle Nirvana Achieved
Want to elevate your Asian noodle dishes game? Here’s the goss:
- High heat is your friend. It gives you that amazing wok hei flavour. Don't be scared, just keep things moving to avoid burning.
- Don't overcook the noodles. Mushy noodles are sad noodles. Undercooked slightly, so they are still firm.
- Taste the sauce. Adjust the spice to your liking. More chilli flakes? Go for it!
- Think of Ramen flavors , you can bring the umami of your favorite Samyang Food instant noodle to the dish
Now, go forth and conquer that wok. You'll be slurping wok noodles of pure joy in no time! Plus, this is a super easy dorm food option if you have access to a hot plate or electric wok.
I sometimes like to experiment with adding curry noodles to the mix to make the dish extra creamy!
Alright, let's talk about those all-important finishing touches to our Singapore noodles recipe ! Honestly, these little nuggets of wisdom can make or break a dish.
You know? It's like the cherry on top of a really good sundae.
Recipe Notes
Wok This Way to the Table: Serving Suggestions
Okay, so you've got this amazing plate of sg noodles . How do you make it look like it came straight out of a fancy restaurant? First, don't just dump it on a plate.
Pile it high! Then, artfully arrange some extra shrimp and char siu noodles slices on top. Sprinkle with those vibrant green spring onions.
Honestly, presentation is half the battle.
Consider a side of steamed greens. Think bok choy or Chinese broccoli, drizzled with a tiny bit of sesame oil.
And for the perfect beverage? A cold beer or jasmine tea works wonders. It balances all those gorgeous ramen flavors .
Storage Secrets: Keeping it Fresh
So, you've got leftovers? Lucky you! Let the sg noodles cool completely before storing. Pop them in an airtight container and into the fridge.
They'll be good for up to 3 days . Honestly, they never last that long in my house.
Freezing isn't really recommended. The noodles can get a bit mushy. Reheat in a wok or frying pan over medium heat.
Add a splash of water or broth to loosen things up. You know what would be great? A pack of Samyang food for later!.
Twists and Turns: Variations
Want to mix things up? Go veggie by swapping the meat for tofu. Use vegetable broth instead of chicken. For a bit of a kick, add more red pepper flakes.
You could even add a dollop of sriracha. Feeling seasonal? Throw in some asparagus in spring. Honestly, the possibilities are endless.
It would be amazing as ramen stir fry .
For those wanting to eat less meat, tofu is a great choice for Curry noodles recipe.
Nutrition Nitty Gritty: Fueling Your Body
Each serving of these sg noodles clocks in around 450-550 calories. You get a good dose of protein (25-35g), some fat (15-25g), and plenty of carbs (60-70g).
Just remember that sodium can be high, so go easy on the soy sauce. And hey, it's all about balance, innit? There are many Asian noodle dishes that can suit your dietary needs.
And for all the students out there, this recipe works as a great dorm food .
Right then, get in the kitchen and have some fun! Don't be afraid to experiment. This rice noodles stir fry is about tasting great and bringing everyone together! You can't go wrong with this recipe!.
It's so easy to make these Wok noodles .
Frequently Asked Questions
What exactly are sg noodles and where do they come from? They sound exotic, like something you'd find on "MasterChef"!
Despite the name, Singapore Noodles (sg noodles) aren't actually from Singapore! They're believed to have originated in Hong Kong. It's a stir fried dish featuring thin rice noodles, curry powder, shrimp, pork, veggies, and a delicious sweet savoury sauce a real fusion dish that's become a restaurant favourite worldwide.
Think of it as a culinary mystery, a bit like how Chicken Tikka Masala isn't really Indian!
Can I make sg noodles vegetarian or vegan? I'm trying to be a bit "Greggs" with my diet, if you know what I mean!
Absolutely! For a vegetarian version, swap out the pork and shrimp for tofu or tempeh. Be sure to use vegetable broth instead of chicken broth. For a vegan version, also omit the oyster sauce, or use a vegetarian oyster sauce alternative made from mushrooms to keep that umami flavour.
You can find plenty of plant based alternatives in most supermarkets these days.
How spicy are sg noodles supposed to be? I don't want to end up like I've just eaten a vindaloo!
The spice level is entirely up to you! This recipe has a subtle kick from the red pepper flakes, but you can easily adjust it. Add more red pepper flakes, a dash of sriracha, or chilli oil for a spicier version.
Remember, you can always add more spice, but you can't take it away so start with a little and taste as you go.
Can I prepare sg noodles in advance, or is it best eaten fresh? What's the "shelf life," so to speak?
Singapore noodles (sg noodles) are best enjoyed fresh from the wok for the best texture and flavour. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a wok or microwave before serving.
Be aware that the noodles might absorb more of the sauce as they sit, so they might be a little softer.
What kind of noodles are best for sg noodles? I always seem to end up with a sticky mess!
Thin rice vermicelli noodles are traditional for Singapore noodles (sg noodles) as referenced in the BBC good food recipe. Cook them according to package directions, but slightly undercook them (al dente) to prevent them from becoming mushy during the stir frying process.
Rinsing them with cold water after cooking also helps to stop the cooking process and prevent sticking a real game changer!
Are sg noodles healthy? I'm trying to eat well but still enjoy my food, like a proper "fit foodie"!
Singapore noodles can be part of a balanced diet. They provide carbohydrates, protein, and some vitamins and minerals. However, they can be high in sodium due to the soy sauce. You can make them healthier by using low-sodium soy sauce, adding more vegetables, and using lean protein sources.
Also, be mindful of portion sizes everything in moderation, eh?
Singapore Noodles A Woktossed Wonder
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 15-25g |
| Fiber | 5g |