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Singapore Street Noodles Recipe
Imagine my surprise to learn that Singapore Street Noodles (one of my all time favorite noodle dishes) is not from Singapore at all! Regardless of its numerous contradicting origins, it’s absolutely delicious and super simple to make, you’ll have a tasty meal on your family’s dinner table in no time flat.
Now this dish can be made using chicken, shrimp/seafood, tofu, vegetables or any combination of these ingredients but I have decided to use paneer in this particular recipe. So feel free to add whatever ingredients your family enjoys. Traditionally, this dish is not spicy at all so it’s very kid-friendly, but feel free to add some spicy heat to the dish if you like it hot. You will definitely see the Indian influences in this dish.
*Note: if you are planning to use chicken/seafood in this dish, I highly recommend stir-frying the chicken pieces or seafood in the wok first with a little oil until browned. Then remove them from the wok & add them back in later along with the noodles :-)
SINGAPORE STREET NOODLES
1 package of dried rice vermicelli noodles (about 8-10 ounces)
1½ cups of paneer cubes, lightly fried
1 small onion, thinly sliced
2 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
2 stalks of young green onion, chopped into 1” long pieces
¼ tsp turmeric (haldi)
2 tbsp Madras curry powder (see below for recipe)
pinch of crushed red chili flakes, to taste
salt & pepper, to taste
1 medium green bell pepper, cut into 1½” long thin strips
2 eggs, lightly beaten
2 tbsp soy sauce
juice of ½ lemon
2-3 tbsp peanut oil (or you can use vegetable or canola)
freshly minced cilantro leaves for garnish
Now prepare the noodles according to the package directions, basically this type of noodles should just be soaked in hot water for 6-8 minutes or so, rinsed in cold water and then drained well. It’s best to prepare the rice noodles just before use.
In a large wok or deep skillet on medium high heat, add the oil. When hot, add the onions along with the garlic, ginger & green onions. Stir fry for just a few minutes and then add the turmeric, Madras curry powder, crushed red chili flakes, salt & pepper. Stir and then add the green bell pepper. After a few minutes, add in the paneer cubes. Mix well to combine and then add in the beaten eggs. Stir quickly to scramble them in the pan & allow them to cook. Once the eggs are done, then add in the cooked rice noodles & soy sauce. Mix well to combine all of the ingredients, add in the lemon juice & let cook for a few more minutes to let the noodles warm through. Lastly, garnish with the cilantro leaves and serve hot.
Feel free to add your favorite vegetables (cherry/grape tomatoes, green peas, baby corn, red bell peppers, zucchini, broccoli florets, carrots, celery, mushrooms, asparagus, bamboo shoots…). Feel free to add a handful of toasted peanuts into the dish as well.
For a slightly more Asian version, add 2 tbsp of oyster sauce along with 1 tbsp fish sauce & sriracha to taste - just add this along with the soy sauce.
MADRAS CURRY POWDER (aka Chennai Curry Powder)
2-3 dried red chilies
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
4-5 fresh curry leaves
1 tsp black mustard seeds
1 tsp turmeric (haldi)
Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.
Content copyright © 2018 by Sadhana Ginde. All rights reserved.
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