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Rice noodles

Singapore noodles

A Cantonese takeaway classic (not actually from Singapore): thin rice vermicelli turned golden with curry powder, with shrimp, strips of omelette, red capsicum and — here — chicken in place of RecipeTin’s char siu. It doesn’t look like many noodles; they almost double as they soak. For wide, spicy, basil-heavy noodles, see drunken noodles.

2 servings~30 min
Singapore noodles

Mise en place — set out in the order it goes in

  1. Sauce
    Sauce
    • soy
    • Shaoxing
    • curry powder
    • sugar
    • white pepper
    Step 8
  2. Noodles
    Noodlessoaked, drainedStep 8
  3. Shrimp
    Shrimpshelled, deveinedStep 3
  4. Chicken
    ChickendicedStep 4
  5. Eggs
    EggsbeatenStep 5
  6. Aromatics
    Aromatics
    • garlic
    • ginger
    • onion
    Step 6
  7. Capsicum + chilli
    Capsicum + chillithin strips · slicedStep 7

Prep order — what happens when, and what overlaps

minutes
051015202530
Mix sauce 2 min
Soak noodles (packet time) 8 min
8 min
Slice, dice, mince 10 min
10 min
Shrimp → plate 3 min
3 min
Chicken → plate 4 min
4 min
Omelette, roll, slice 3 min
3 min
Garlic, ginger, onion 2 min
Capsicum 1 min
Noodles, sauce, everything back 2 min
Bowl / counterHands-offBoardPan / stove

Shrimp, chicken and egg are cooked one after another in the same wok and set aside; the noodles only meet them at the end.

Step by step

  1. Mix the sauce

    1Mix the sauce

    2 min
    • Combine in a small bowl:
      • soy sauce 2 tbsp
      • Chinese cooking wine (Shaoxing) 2 tbsp
      • curry powder 2½ tsp
      • sugar ½ tsp
      • white pepper ½ tsp
  2. Soak the vermicelli in just-boiled water as the packet says, then drain.
    Soak the vermicelli in just-boiled water as the packet says, then drain.

    2Soak the noodles

    per packet

    For this step

    • Dried rice vermicelli100 g (3 oz)
    • Put the vermicelli in a large bowl of just-boiled water and soak as per the packet.
    • Drain and set aside.
    Soak the noodles
    Should look like this
  3. Cook the shrimp until they curl into a loose “C” — about 2½–3 minutes.
    Cook the shrimp until they curl into a loose “C” — about 2½–3 minutes.

    3Shrimp

    medium2½–3 min

    For this step

    • Raw shrimp, shelled and deveined8–10 medium
    • Heat 1 tbsp of the oil in the wok over medium heat.
    • Cook the shrimp until just done — about 2½ to 3 minutes, when they curl into a loose “C”.
    • Remove to a plate.
    Shrimp
    Should look like this
  4. Chicken

    4Chicken

    medium3–4 min

    For this step

    • Chicken thigh, diced250 g (½ lb)
    • Same wok, same heat: cook the diced chicken until cooked through, about 3–4 minutes, adding a splash of oil if the wok is dry.
    • Add to the shrimp plate.
    • (This step replaces RecipeTin’s ready-cooked char siu — see notes.)
  5. Pour in the egg and swirl it into a thin omelette.
    Pour in the egg and swirl it into a thin omelette.
    Once set, roll it up, lift it out and slice it rolled.
    Once set, roll it up, lift it out and slice it rolled.

    5Thin omelette

    medium~2 min

    For this step

    • Eggs2
    • Pour in the beaten egg and swirl it into a thin omelette.
    • Once set, roll it up with a spatula, lift it out and slice it while still rolled.
    Thin omelette
    Should look like this
  6. Garlic, ginger and onion

    6Garlic, ginger and onion

    medium2 min

    For this step

    • Garlic4 cloves
    • Ginger1 tsp
    • Onion½ medium
    • Add the remaining 1 tbsp oil, then the garlic, ginger and onion.
    • Cook for 2 minutes, until the onion is slightly softened.
  7. Capsicum

    7Capsicum

    medium1 min

    For this step

    • Red capsicum (bell pepper)1 cup

    Add the capsicum and cook for 1 minute.

  8. Noodles and sauce first, a few tosses — then everything else back in.
    Noodles and sauce first, a few tosses — then everything else back in.
    Toss until every strand is coated and everything is hot.
    Toss until every strand is coated and everything is hot.

    8Noodles, sauce, everything back

    medium1–2 min

    For this step

    • Hot green chilli2 tsp
    • Add the noodles and the sauce and give it a few tosses.
    • Add the omelette strips, chicken, shrimp and the green chilli if using.
    • Toss until the sauce coats every noodle and everything is hot, 1–2 minutes. Serve straight away.
    Noodles, sauce, everything back
    Should look like this

Based on: RecipeTin Eats — Singapore Noodles