Recipe: How to Cook Singapore Noodles
Born and bred in Hong Kong, Executive Chef Johnny Ma knows a thing or two about Cantonese cuisine. Ma shares his recipe for Singapore noodles, so you can recreate this popular FCC dish at home.
A staple at Cantonese restaurants around Hong Kong, Singapore noodles don’t actually come from Singapore. Despite the name, these noodles were invented right here in the city after the British introduced curry powder.
The combination of rice noodles and curry powder felt like a nod to the Indian-Chinese fusion dishes in Singapore, so they named it after the city-state. Today, Singapore noodles can be found in Cantonese communities across Australia, Canada, the US and India.
Typically made with springy vermicelli noodles, Chinese char siu, scrambled eggs, prawns, bell peppers, soy sauce and a dash of curry powder, these humble noodles hit the spot when we’re craving a quick yet satisfying meal after a long day.
Chef Ma’s Singapore Noodles Recipe:
30gm shelled prawns (submerge in ice water with 2 tbsp sugar for 30 min)
1 tsp canola oil
2½ tsp Asian fish sauce
150g dried rice stick noodles
2pcs cloves garlic, minced
1 tsp soy sauce
1 tsp Shaoxing wine
¼ tsp ground white pepper
¼ tsp sugar
2½ tbsp vegetable oil
2 eggs, beaten with two pinches salt
30g char siu (Chinese roast pork)
¼ medium onion, thinly sliced
½ medium red bell pepper, julienned
10g carrot, julienned
1 tbsp curry powder
30g ham, thinly sliced
10g scallions, thinly sliced
2 tsp sesame oil
salt to taste
- Drain and pat shrimp dry with paper towels and place in a bowl. Add 1 tsp canola oil and 1/2 tsp fish sauce. Mix well and set aside in the refrigerator.
- Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes.
- Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut the bundle of noodles in half.
- Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and 2 tsp fish sauce. Mix well and set sauce aside.
- Heat 1 tsp vegetable oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking.
- Add eggs, cook undisturbed for about 10 seconds, and then gently move the eggs with a spatula until they start to firm. Break the eggs into small pieces, then set aside in a large bowl.
- Add shrimp and stir-fry for 30 seconds. Add roast pork and onion. Stir-fry for another 30 seconds.
- Add red bell pepper and stir for 30 seconds, then add carrots. Add 1 tsp curry powder, season with salt. Cook, tossing, until evenly distributed. Scrape wok contents into bowl with eggs.
- Wipe wok clean. Heat 2 tbsp vegetable oil on high until smoking. Add noodles. Stir-fry for 30 seconds.
- Add sauce and remaining curry powder. Stir until evenly distributed. Add eggs, shrimp, roast pork, squid, ham, and vegetables. Stir-fry for 30 seconds.
- Season with salt and remove from heat.
- Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl.