Lately everytime we have Thai take-out my hubby orders Singapore noodles. I guess he likes it so I did some research and made him Singapore noodles this way:
- Rice vermicelli noodles 100g pack
- 5 Spring onions
- Fried eggs(3)
- 3 carrots (Julien slice)
- 1/4 Cabbage
- 3 Lup Chong Chinese sausage diced
- 3 tbsp Dark soy sauce
- 3 tbsp Light soy sauce
- 3 tbsp Shao shing wine
- 1 tsp Sesame oil
- 3 tbsp Sweet chili sauce
- 2 tbsp mild Curry powder
- Chicken thighs (optional)
- 1/2 cup chicken stock (low sodium)
Boil your rice noodles until just soft and pliable, spread and set aside on a plate.
Beat 3 eggs, and fry like an omelette. Slice into small pieces and put aside.
Make your sauce with your sesame oil, soy sauces, Shao Shing wine, sweet chili sauce, curry powder. Combine and set aside.
If you’re adding chicken you should cook it now and set aside.
Julien or grate your carrots. Separate the white part and green part of the spring onion, the green part will go in last while the white part will go in first, slice both parts. Slice your cabbage into strips.
Dice your lup chong sausage, fry in wok to flavor the oil, add your sliced vegetables, leaving the green part of the spring onion for later. Stir fry vegetables till soft and add your rice noodles cutting them into portions of 3, they might be stuck together, pull them apart. Add your sauce and combine with your vegetables and rice noodles, stir fry. Add your fried egg, toss everything together till the sauce coats everything.
It should start to look like Singapore noodles now. Add your chicken (if you’re adding chicken). Add your dices green part of the spring onion, mix it in.
If your noodles dry out in the wok while frying, add low sodium chicken stock. The sauce is not meant to do anything other than coat the noodles egg and vegetables.
Strangely enough, Singapore noodles originally came from Hong Kong.