Singapore Noodles Is New to Singaporean.

Singapore noodles is arguably the most popular noodles dish throughout Australia, from the small country towns to the cosmopolitan cities, you are likely to encounter this famous noodles dish on the menu of just about any kind of Asian restaurant you go to. Many of our Singaporean visitors are curiously surprised by the popularity of this noodles dish, especially when it is literally unknown back in their hometown. It is also interesting to note that the preparation varies from place to place - that's because the dish is more genetic than adhering to a strict traditional taste, with different ethnicity among the Asians and interpreting it according to their own culinary taste and style of cooking. Thereby, the Singapore noodles from a Thai / Vietnamese /Malaysian restaurant is spicier than the Chinese influenced restaurant. Shall we officially adopt this renowned noodles dish and claimed it as our own? Nevertheless. it is only fitting for this noodle dish to have the good fortune to make its way to the country with which it has so long been associated.



Singapore Noodles Recipe:

450g packet of thin rice stick noodles (rice vermicelli)
500g Chinese BBQ pork (Char Siew)
350g prawns, peeled
1/2 cup chicken stock
3 tbsp soy sauce
3 tbsp peanut oil
2-21/2 tbsp curry powder
3 cloves garlic, minced
1 onion, peeled and sliced
1 red capsicum, finely sliced
¼ cabbage, shredded
300g mung bean sprouts
1 bunch chives (Koo Chai)
salt and pepper, to taste
3 eggs
coriander for garnish


Soak the rice noodles in warm water for 10 - 15 minutes, or until softened. Drain the noodles in a colander and rinse. Prepare the remainder of the ingredients while the noodles are soaking. Make a simple crepe by whisking the eggs with 1/4 tablespoons of salt and cooking in a small non-stick pan. When cooked, remove from pan and roll up. Slice thinly when egg roll is cooled. Add 2 tablespoon of water to the curry powder to make a paste. Heat a large wok over high heat. Add the oil and when it is hot, add the curry powder paste, garlic. Stir-fry briefly until fragrant. Add the onion and capsicum and stir-fry for 1-2 minutes until it begins to soften, then add the cabbage and stir-fry for about 2 minutes. Stir in the bean sprouts, cook briefly, and then add the pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black pepper to taste. Garnish with sliced egg crepe coriander and serve