Singapore style curried noodles

Singapore curried noodles (yong tau foo ) is one of the local breakfast dishes. It is a stir-fried rice noodles with a mixture of eggs, vegetables and chicken stock. The Singapore curried noodles is one of the many stir-fried noodle dishes we have invented, including the famous fried noodles, but the Singapore curried noodles is one of the most popular dish among the Singaporeans.

I’m not a fan of curry but I grew up in Singapore and I do enjoy the Singapore style curry noodles. We don’t eat it often but it’s one of those dishes that I will always eat when I do. The curry noodles are very similar to the Singapore style curry that they serve at the hawker centres so you can find them in the same shops too. The curry sauce is also the same but with a different taste to it due to the curry powder.

Noodles in Singapore are typically made from rice flour and served either dry or with gravy and/or fried eggs. Ingredients include flour, eggs, oil, water, and spices such as salt, sugar, and chilli.

In Singapore, there are many distinct types of stir fried noodles, each with its own taste and flavor. Curry powder-flavored noodles are one among them. The majority of Singapore noodles are yellow in color and include turmeric. For the noodles, I made my own curry powder, which gave them a unique flavor. You may use chicken, prawns, or any other meat you like, although prawns seem to be the most popular. Rice noodles were used, but you may use whatever noodles you have on hand. Noodles may be stir-fried or served with a little amount of soup. You may use any colorful, crunchy veggies for this dish. Singapore noodles with tiny shrimp (prawns) and chicken have been served to me at restaurants. This time, I utilized both for my Singapore noodles.

For the Singapore noodles, I created my own curry powder, which I also used in other recipes. In this Singapore noodles, I’ve made it a bit runny, like a soup, so that the curry-flavored sauce absorbs nicely into the noodles.

Ingredients

• • 4 to 5 tbsp oil
  • 80 to 100 gms chicken
  • a handful of tiny prawns
  • 2 garlic cloves, chopped
  • 1 teaspoon ginger
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon sesame oil

Curry powder is a spice used in cooking (roasted)

• • 1 tsp aniseed (saunf)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black pepper seeds
  • 2 tsp coriander seeds
  • 5 to 6 cloves
  • 2 green cardamoms
  • 1 cinnamon stick (1 inch)

Vegetables

• • 3 florets of cauliflower
  • Carrot (one)
  • Capsicum pepper (red and green)
  • 1 red chili (long)
  • a handful of cabbage
  • a half of an onion
  • 2 spring onions
  • 3 mushrooms
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sesame oil (optional)

Ingredients not listed

• 50 gms Noodles
• 1 teaspoon ginger
• 2 tbsp soy sauce
• season with salt to taste
• 1/2 teaspoon sesame oil
• 1/2 teaspoon curry powder
• 1/4 to 1/2 teaspoon black pepper powder
• 1/2 cup to 3/4 cup water

Method

• • In one form, slice or shred the veggies. You may use any veggies and modify the amount to suit your preferences.
  • Place the noodles in a pot, pour boiling hot water over them, and soak for 12 to 15 minutes.
  • To prevent the noodles from sticking together, drain it through a strainer and rinse it under cold water.
  • To keep it from sticking together, drain it again and mix with 1 tablespoon vegetable or sunflower oil. Set it aside for now.

Curry powder is roasted.

• Allow to cool before grinding to a fine powder. Roast all the spices over a low heat until smoke and fragrance appear.
• Take a wider kadai (vessel) or wok, add 1 1/2 tbsp sesame oil, when hot, add all the vegetables, such as carrot, cauliflower, onion, spring onion(white part), cabbage, red chilli, mushroom, and sauté for 2 minutes on high flame, then add curry powder, turmeric powder, and pepper powder, and sauté for another 2 minutes, mixing well.
• Add the capsicum and cook for 30 seconds before turning off the heat and transferring to a dish.
• In the same kadai or wok, heat 2 tbsp to 2 1/2 tbsp oil, 1/2 tsp sesame oil, add ginger and garlic, chicken pieces, and cook for 3 to 4 minutes, then add pepper powder 1/2 tsp, mix well, and cook until chicken is nearly done.
• Cook for 2 minutes, or until tiny prawns (blanched) start to leave water, then turn off and move to a dish with the liquid.
• In the same kadai or wok, heat 1 tbsp oil, then add 1 tsp ginger, sauté for 3 to 4 seconds, then add cooked chicken and prawns, noodles, and mix everything together.
• Add soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon curry powder, water, and salt to taste, mix well, and simmer for 3 minutes on medium heat.
• If necessary, add another 1/2 teaspoon curry powder and 1/2 teaspoon sesame oil.
• Mix thoroughly, then add the pepper powder and spring onion (green part) and simmer for 2 minutes on medium heat before turning off the heat.

Notes

• I customized the ingredients and spices to suit my preferences.
• You may adjust the amount of veggies and meat according to your preferences.
• Always taste and check to see if any sauce is needed.

 

If you’re a fan of Indian food and want to try something new, then perhaps you should give curry noodles a try. These thin, flat noodles are typically made from semolina and are a staple of South Asian cuisine. The noodles are cooked in a sauce of soy sauce, vinegar, sugar and curry powder, then served with a side of sambal chili oil and kosong, a thin, sweet chili sauce.. Read more about singapore street noodles recipe and let us know what you think.

Frequently Asked Questions

What does Singapore noodles taste like?

Singapore noodles are a type of Chinese-style fried noodle dish. They are usually made with rice flour and water, eggs, minced pork, shrimp, and vegetables such as cabbage or bok choy.

Why is it called Singapore noodles?

The noodles in Singapore are called kway teow which is a type of flat rice noodles.

Are Singapore noodles authentic?

I am not able to answer this question.