How would you describe Singapore noodles?
Singapore Noodles are first and foremost defined by the al dente rice vermicelli noodles and the yellow curry powder that gives it its distinctive cumin, coriander, sweet heat followed by the juicy shrimp, a rainbow of crunchy vegetables, a chopped omelet and sweet char-siu pork (Chinese barbecue pork).
How Singapore noodles are different?
While they're widely seen as noodles thanks to its long strands, it's made more like a rice cake – by steaming the batter which is made from a mix of rice flour, wheat starch flour, salt, oil and water – in a thin layer in a pan. Once it's set, it is removed and then cut into wide strips.
What are the thinnest noodles called?
Vermicelli NoodlesVermicelli Noodles are very thin white noodles, looking like straw. You have to be careful with vermicelli to constantly stir and get underneath the noodles as they like to stick. We think they are really tasty and underrated.
What is the difference between Singapore noodles and chow mein?
The main difference is the addition of curry powder in the Westernised Singapore Chow Mein. Basic stir fry ingredients and seasonings are similar in general. In Singapore, China, and Asian countries, this rice noodles dish is known as mei fun, mee hoon, or chow mei fun.
Why do they call it Singapore noodles?
The dish was named 'Singapore noodles' as a nod to the cosmopolitan nature of both city-states. Mark Humphries walks us through his take on a Singapore-namesake noodle classic which originated in Hong Kong, inspired by the Indian-Chinese influence of Singapore's cuisine.
Are Singapore noodles supposed to be dry?
In this recipe for Singapore Noodles, rice noodles are stir-fried in a wok with vegetables, seasoned with madras curry powder. Add chicken, tofu, scrambled eggs or shrimp! It is a dry-style Chinese noodle dish, rather than a saucy noodle dish.
What is the difference between Singapore and Hokkien noodles?
Singapore noodles are a thinner wheat based noodle compared to Hokkien Noodles that are also commonly known as Canton Noodles. Perfect for stir fried noodles and noodle soup dishes.
What are thin noodles?
Whether it's angel hair pasta, Chinese egg noodles, or Chinese vermicelli, super skinny noodles are perfect for soups or served with light sauces. We love to toss angel hair pasta with red pepper pesto, use it in an Italian-style ramen and stir-fry it into chicken chow mein.
Are thin or thick noodles better?
Thick noodles are more filling and heavier than thin noodles. It has a dense texture. Thick noodles go well with thick and salty soup. They don't get soggy as fast as thin noodles.
What are the thin Chinese noodles called?
Cellophane noodles, or fensi (simplified Chinese: 粉丝; traditional Chinese: 粉絲; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
What is another name for Singapore Noodles?
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.
What does Singapore noodle taste like?
What do Singapore Noodles taste like? Singapore noodles remind me of Lo Mein or Pad Thai, only there's curry powder stirred into the sauce, so it's slightly spicy, salty, and tangy, with a hint of sweetness. It's not as saucy as a Thai curry sauce, but the flavor is amazing, even without a creamy sauce.
What kind of noodles are in Singapore?
The type of rice noodles you use for this Singapore Noodles recipe is very important! 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.
What makes Singapore cuisine unique?
What makes Singaporean cuisine unique? Singaporean cuisine is a rich fusion of mainly Chinese, Indian and Malaysian influences. Most items on the menu in Singapore have their origins in either of these three countries. These dishes have undergone years of adaptation to make them uniquely Singaporean.
What is the difference between Singapore and Hokkien noodles?
Singapore noodles are a thinner wheat based noodle compared to Hokkien Noodles that are also commonly known as Canton Noodles. Perfect for stir fried noodles and noodle soup dishes.
Are Singapore Noodles the same as egg noodles?
Egg noodles Ranging from thin Singapore noodles through to thick hokkien noodles, they are made from a mix of wheat flour and egg yolks. Also available dried, these versatile noodles are quick cooking and ideal for stir-fries and soups.
Singapore Noodles recipe
Singapore Noodles are so popular here in Australia that it appears on the menu of most suburban Chinese restaurants, whether they serve other Singaporian dishes or not.
Rice Noodles for Singapore Noodles
Singapore Noodles are made with thin rice noodles called vermicelli noodles. They’re very common nowadays, sold at all supermarkets. Wai Wai is my favourite brand – I find that it holds up the best to lots of tossing action – and you’ll find it at Woolies, Coles etc here in Sydney.
Other things that go in Singapore Noodles
You’ll almost always find prawns/shrimp and Chinese BBQ Pork (Char Siu) in Singapore Noodles, as well as egg.
Singapore Noodle Sauce
Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper.
WATCH HOW TO MAKE IT
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Singapore Noodles
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
LIFE OF DOZER
With all the kerfuffle over his injury, I totally forgot to share THIS – his 6th birthday!!
More Chinese American than Singaporean
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.
Is Roast Pork, Ham or Chinese Sausage Traditional?
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.
What Vegetables Are Used for Singapore Noodles?
Commonly used vegetables in Singapore Noodles include carrots, napa cabbage or regular cabbage, onions, and scallions. Some versions have very few vegetables, if any.
How To Prepare Dried Rice Noodles
The type of rice noodles you use for this Singapore Noodles recipe is very important!
Singapore Noodles: Recipe Instructions
As with any quick stir-fry, make sure you have all your ingredients prepared before you start.
Watch Video!
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Singapore Noodles (Singapore Mei Fun)
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
Depending on how Singapore noodles are prepared, calories in a 1-cup serving can range from 150 to 340 calories. As an entree, Singapore noodles are a low-calorie option. If you consume 2,000 calories a day, one portion of the noodle dish meets less than 20 percent of your daily calorie needs.
Carbohydrates
As a noodle-based dish, most of the calories come from carbohydrates. A 1-cup serving contains 27 to 58 grams of carbohydrates and 4 grams of fiber. The carbohydrates in the dish act as a good source of energy, while the fiber helps control hunger. The fiber in the noodle dish also helps your body eliminate waste, preventing constipation.
Protein
Both the shrimp and the pork contribute to the dish's protein content, making it a high-quality source of protein. A 1-cup serving of Singapore noodles contains 5 to 24 grams of protein. Your daily protein needs vary, depending on your gender, age, weight and activity level.
Sodium
While Singapore noodles are low in calories and fat, and a good source of fiber and protein, it is a high-sodium dish. A 1-cup serving contains 312 to 800 milligrams of sodium. A high-sodium diet may increase your risk of developing high blood pressure. To reduce your risk, daily sodium intake should range from 1,500 to 2,300 milligrams a day.
Noodles
Super-thin rice noodles, or vermicelli, are de rigueur here, but as with pad thai the secret is all in the preparation. The noodles need softening before they're added to the wok.
Protein
As with so many noodle dishes, the protein element is very much up to the individual diner. Prawns are common; Taste Hong Kong marinates them in salt and white pepper before use, but with so many other salty elements in the dish, I'd prefer to let them remain au naturel. Smith uses dried shrimp, soaked in water, which I find too strongly fishy.
Vegetables
That said, non meat-eaters won't go hungry without tofu, because Singapore noodles tend to boast a plethora of vegetables, from kale or cabbage (Mabbott) to beansprouts and carrot (Huang).
Spices and garnish
The first rule of Singapore noodles is that they have to be a bright, unnatural yellow: it's the law.
Liquid
All the recipes, apart from that of Taste Hong Kong, add a little liquid to the noodles as they cook. Smith makes a rich broth from the mushroom-soaking liquid and dry sherry, while Huang goes for soy and oyster sauce and rice vinegar, and Mabbott keeps things simple with a mixture of light and dark soy sauces.
Method
As with all stir-fries, the trick is in the mise en place: have everything lined up next to the hob, ready to go, before you so much as light the gas. I also like Taste Hong Kong's tip for making the task a little easier.
Perfect Singapore noodles
Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don't clump together.
A Vegetarian Version of a Family Favorite
But one of the best things about this vegetarian Singapore noodles recipe is that it can be easily made for your vegetarian and vegan friends and family by omitting the standard trio of Chinese roast pork, shrimp and eggs you’ll find in the classic Singapore Noodles, or Singapore Mei Fun.
And It Happens to be Gluten-Free!
What’s more, for those of you who don’t already know it, mei fun (sometimes spelled mai fun) noodles are a thin rice noodle that can be found totally gluten-free! (Some brands can sometimes contain small amounts of wheat flour and wheat starch, so be sure to check the ingredients list.)
Vegetarian Singapore Noodles: Recipe Instructions
In a large bowl, soak the mei fun dried rice noodles in 8 cups of hot water for 30 to 45 minutes. Drain the rice noodles in a colander and set aside.
Vegetarian Singapore Noodles
Vegetarian Singapore Noodles omit the standard trio of Chinese pork, shrimp and eggs that usually come with the classic version. Make these vegetarian Singapore noodles for your vegetarian, vegan, and gluten-free friends & family!
Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir fry comes together in a matter of minutes
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Directions
Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
Notes
Look for rice noodles with the words "kong moon" on the label (Kong Moon, also romanized as jiangmen, is a city in the Guangdong region of China). There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal favorite, but others will work as long as they have that "kong moon" label.
