Singapore Noodles: Vegetable

Singapore Noodles is a popular preparation in the island state of Singapore and is an amalgamation of Chinese and Indian influences.

For this recipe I have used egg noodles. But feel free to use rice noodles (either the thick-cut noodles; or vermicelli-thin strings). Typically, the noodles are tossed with pork, shredded omelette and prawns.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Portion : 4 portions
Egg Noodles 300 grams
French Beans (cut into thin strips) 1 cup
Mushrooms (finely sliced) ¾ cup
Red Bell pepper (cut into thin strips) ½ cup
Yellow Bell pepper (cut into thin strips) ½ cup
Spring Onions (cut into thin strips) ½ cup
Cabbage (finely shredded) ½ cup
Baby Corn (cut diagonally) 12 nos.
Bean Sprouts ¼ cup
Dark Soy Sauce 3 tablespoons
Peanut Oil 3 tablespoons
Madras Curry Powder 1½ teaspoon
Brown Sugar 1 teaspoon
Garlic (finely chopped) 4 cloves
Ginger (finely chopped) 1 teaspoon
Turmeric Powder ¼ teaspoon
Freshly Crushed Back Peppercorns To taste
Salt To taste

Preparation Method:

1.           Cook the noodles as per the instructions on the packet. Drain and keep aside

2.          While the noodles are cooking, mix together the soy sauce, brown sugar, Madras curry powder, turmeric powder and pepper in a small bowl

3.          Heat the oil over high heat in a wok. Add the ginger and garlic. Stir-fry for 5 seconds. Immediately add the onions and stir-fry for 1 minute. Add the French beans and cabbage and stir-fry for another minute. Now add the bell pepper, mushrooms, bean sprouts and baby corn. Stir-fry for 2 minutes. Add the noodles and the sauce mixture. Toss together. Remove from the fire and serve.

·         Cook the noodles 1 minute less than what is mentioned on the packet. This is because the noodles will continue cooking

·         Avoid running the noodles under cold water as the sauce will not coat the noodles well after washing

·         Can substitute the egg noodles with rice noodles.

Suggested Accompaniments:
·            Chilli-Vinegar

·            Soy Sauce.

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