How to make Singapore Noodles
Ingredients
- 200 g rice noodles (fig1)
- 60 g onion (about 1/2 pcs)
- ½ pcs red bell pepper
- 2 pcs green onion (sectioned)
- 250 g Shrimp (about 6 pcs)
- 1 pcs egg
- 150 g Char siu
- 50 g bean sprouts
Seasoning for shrimps
- ¼ tsp sea salt
- ¼ tsp garlic powder (fig2)
- ⅛ tsp white pepper
Sauce mixture
- ½ tbsp turmeric powder (fig3)
- 2 tsp Hong Kong style curry sauce (fig4, Hong Kong style curry is required)
- ½ tsp chicken powder (fig5)
- ½ tsp sea salt
- 1 tsp oil
Instructions
- Soak the rice noodle into boiling water for 2 mins until soften. Pour the rice noodles into a colander. Cover it with a clean towel or a plate. Let the rice noodles sit in the residue heat for around 10 mins
- Blanch bean sprouts and put it aside. Clean the shrimps. Marinade it for the seasoning. Julienne rest of the ingredients and set aside
- Heat the pan with 1 tsp of oil over medium high heat. Pan fry the shrimps 2-3 mins on each side. Put it aside
- Heat the pan with 1 tsp of oil over medium high heat. Pan fry the eggs like making a pancake. Put it aside when it is set.
- Heat the pan with 2 tsp of oil over medium high heat. Pan fry the rice noodle for 1-2 mins on each side. Put it aside
- Heat the pan with 1 tsp of oil over medium high heat. Stir fry the onion, green onion, red bell pepper with 1/4 tsp of salt. Stir fry 2-3 mins until the onion is soft
- Add in the sauce mixture. Stir fry with ingredients for 1 mins. Add in the egg, shrimps, char siu, rice noodles. Mix it well and dish it up. Enjoy
Video
Notes
Ingredients - Click to enlarge the image
Tips
1 Don't cook the rice noodle in the boiling water. You need to let it cook by the residue heat.
2 You must stir fry the turmeric powder & Curry paste in order to release its fragrance
Tips
1 Don't cook the rice noodle in the boiling water. You need to let it cook by the residue heat.
2 You must stir fry the turmeric powder & Curry paste in order to release its fragrance