Singapore Curry Noodles, a dish known for its vibrant flavors and delightful textures, has captured the hearts of food enthusiasts around the world.
Its unique combination of thin rice noodles, delectable curry seasoning, and colorful vegetables and proteins guarantee a mouth-watering, satisfying dining experience.
Originating from Singaporean and Chinese cuisine, this dish offers an explosion of taste and an opportunity to explore and appreciate the culinary art of these cultures.
Preparing Singapore Curry Noodles can be a fulfilling experience that allows you to express your creativity in the kitchen.
By selecting from various proteins such as shrimp, pork, or tofu, you can customize this dish to your preferences.
Additionally, the versatile nature of this recipe lets you choose from an array of vegetables like bell peppers, carrots, onions, and snow peas, ensuring a fresh and nutritious meal every time.
Ready yourself for a culinary adventure as you embark on creating this beloved noodle dish.
The simple yet flavorful ingredients, combined with the ease of preparation, make Singapore Curry Noodles an approach to diversifying your cooking repertoire while impressing your loved ones with a tasty, globally-influenced meal.
Table of Contents
- How to Make Singapore Curry Noodles
- Side Dishes for Singapore Curry Noodles
- Ingredients Substitutes
- How to Store Singapore Curry Noodles
- Common Mistakes to Avoid
- Singapore Curry Noodles Recipe
How to Make Singapore Curry Noodles
In this section, we will explore a recipe to create delightful Singapore Curry Noodles that burst with flavor.
Thanks to the Madras curry powder, the noodles take on a signature curry taste and yellow hue.
To make Singapore Curry Noodles, gather the following ingredients:
- 6 oz. rice vermicelli noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 tablespoon Madras curry powder (or another curry powder of your choice)
- 1 teaspoon sugar
- 1 teaspoon white pepper
- Kosher salt, to taste
- 4 oz. Char Siu (Chinese BBQ pork), thinly sliced
- 4 oz. medium-sized shrimp, peeled and deveined
- 4 oz. firm tofu, cubed
- Hot water, as needed
Step 1: Prepare the noodles
Place the rice vermicelli noodles in a large bowl and cover them with hot tap water.
Leave them to soak for about 5 minutes or until softened.
Drain the noodles and set them aside.
Step 2: Cook the shrimp and Char Siu
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the shrimp and Char Siu and cook until the shrimp turn pink and are cooked through, around 2-3 minutes.
Transfer the cooked shrimp and Char Siu to a plate and set aside.
Step 3: Cook the tofu and garlic
In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil and heat it over medium heat.
Add the firm tofu and stir-fry until slightly golden, about 2-3 minutes.
Stir in the minced garlic and cook for another 30 seconds.
Step 4: Create the curry sauce
In a small bowl, combine ½ tablespoon of Madras curry powder and 2 tablespoons of hot water to form a paste.
Stir in 1 teaspoon of sugar, 1 teaspoon of white pepper, and a pinch of kosher salt per your preference.
Step 5: Combine the ingredients
Add the curry sauce to the wok or skillet with the tofu and garlic.
Stir well to coat the tofu evenly.
Then, add the soaked and drained rice vermicelli noodles, the cooked shrimp, and Char Siu to the wok.
Toss everything well to ensure the noodles and proteins are coated with the curry sauce.
Step 6: Finish cooking and adjust the seasoning
If the noodles appear too dry, add more hot water to the wok to loosen them up.
Continue cooking for another 2-3 minutes until the noodle sauce has thickened and the dish has reached your desired consistency.
Taste and adjust the seasoning with additional salt or curry powder to taste.
Serve the Singapore Curry Noodles on a plate or in a serving dish, sharing the enticing golden yellow noodles with your friends and family.
Enjoy this flavorsome dish as a satisfying meal or a delightful side.
Side Dishes for Singapore Curry Noodles
When enjoying a flavorful and popular dish like Singapore Curry Noodles, consider including a variety of side dishes to enhance your meal.
Here are some scrumptious options that complement the taste and texture of the main dish, offering a well-rounded and satisfying experience.
Sautéed bell peppers are a fantastic addition to your noodle bowl.
The combination of red and green peppers not only provides a burst of color but also contributes a sweet, crunchy note that contrasts beautifully with the spicy curry flavors.
Simply toss sliced bell peppers in some oil and cook them until tender.
Fresh bean sprouts add an appealing, crunchy texture to your dish.
You can either mix them right in with your noodles or serve them on the side for an added crunch.
Their mild flavor balances well with the robust curry taste of Singapore Curry Noodles.
Scatter sliced green onions over the top of your noodles to provide a delicious bite and a bright pop of color.
Green onions offer a punch of flavor that won’t overpower the curry, making them an ideal garnish for this dish.
Crispy tofu is a protein-packed, delicious side dish that pairs well with Singapore Curry Noodles.
Lightly coat the tofu in cornstarch and shallow-fry until golden brown.
The crispy exterior and tender inside of the tofu create a delightful contrast with the soft noodles and rich curry sauce.
For those craving even more heat, consider incorporating sliced chili peppers into your Singapore Curry Noodles.
Either fresh or pickled, these fiery additions will amplify the dish’s spiciness and elevate the overall flavor profile.
Just be cautious with the number of peppers you add, as a little goes a long way.
By including some of these side dishes in your meal, you’ll enhance the taste and texture of your Singapore Curry Noodles, creating a memorable dining experience that satisfies the senses.
When making Singapore Curry Noodles, you may need to substitute some ingredients due to availability, personal preferences, or dietary restrictions.
Here are some alternative options for the main ingredients:
If you find that your rice noodles are too dry, you can use cold water to rehydrate them and make them softer.
Just pour some cold water over the noodles, let them sit for a couple of minutes, then drain the excess water before adding them to your dish.
If you don’t have rice noodles, you can use other types of Asian noodles like egg noodles, soba noodles, or udon noodles.
Keep in mind that the texture and flavor may change slightly, but the dish will still be delicious.
Chinese Roast Pork
If you don’t have Chinese roast pork or want a vegetarian option, you can use seitan, tempeh, or firm tofu.
These substitutes will give your dish a similar texture while keeping the rich taste of Cantonese cooking.
How to Store Singapore Curry Noodles
Singapore Curry Noodles is a popular dish made with rice stick noodles, also known as rice vermicelli or rice sticks.
These noodles can be easily found in Asian supermarkets and are a versatile ingredient in a variety of noodle dishes.
Proper storage of both the noodles and the finished dish is crucial to maintain freshness and flavor.
Here are some storage methods for Singapore Curry Noodles:
Store Rice Stick Noodles
Store uncooked rice stick noodles in a cool, dry place, such as a pantry.
Seal the package tightly after opening it to prevent the noodles from becoming stale.
If you want to transfer the noodles to a different container, opt for an airtight one to keep them fresh.
Rice stick noodles can last for months in proper storage conditions.
Refrigerate Cooked Singapore Curry Noodles
Once you’ve prepared your delicious Singapore Curry Noodles, store any leftovers in an airtight container in the refrigerator.
This will keep the dish fresh and prevent it from absorbing any unwanted flavors.
It is best to consume leftover Singapore Curry Noodles within 3 to 4 days of refrigeration.
Freeze for Long-term Storage
If you want to store your Singapore Curry Noodles for a longer period, freezing is an option.
Place the noodles in a freezer-safe container or heavy-duty plastic bag, making sure to remove as much air as possible before sealing.
Properly stored, frozen Singapore Curry Noodles can last up to two months.
When you’re ready to enjoy your noodles again, let them thaw in the refrigerator overnight, then reheat in a pan or microwave until heated through.
Remember, following these storage methods will help ensure that your rice stick noodles, Singapore Curry Noodles, and other noodle dishes will stay fresh and flavorful while also helping you reduce food waste.
Common Mistakes to Avoid
Here are some common mistakes to avoid when preparing Singapore Curry Noodles.
Choosing the wrong noodles
When making Singapore Curry Noodles, be sure to use thin rice noodles or rice vermicelli.
This type of noodle helps to achieve the authentic texture and flavor profile commonly found in Chinese and Cantonese restaurants.
Avoid using thicker noodles, as they will not yield the same result.
Overcooking the noodles
To prevent overcooking the noodles, cook them to about 75% doneness.
After draining them, toss the noodles with vegetable oil and cover them with a towel.
This will help avoid clumping, and the residual heat will finish their cooking.
Using insufficient or excessive curry powder
The flavor of your Singapore Curry Noodles highly relies on the right amount of curry powder.
Typically, you should use around 1 to 2 tablespoons of curry powder, depending on your personal preferences and the intensity of the curry flavor you desire.
Be cautious not to use too little or too much, as it can affect the overall taste of your dish.
Rushing the cooking process
For a delicious and well-executed noodle recipe, give your ingredients enough time to cook and develop their flavors.
For example, when adding chicken or any other protein to your dish, ensure they are thoroughly cooked before introducing the noodles.
Moreover, allow the chicken stock to simmer and blend with the curry powder adequately to create a rich and flavorful sauce base.
Overlooking the importance of the flavor profile
The key to a successful Singapore curry noodle dish is balancing the ingredients and flavors.
This includes using curry powder, chicken stock, and seasonings such as soy sauce and fish sauce.
Pay attention to the savory, sweet, and spicy notes, and make any necessary adjustments.
Do not shy away from tasting your dish during the cooking process to ensure it meets your desired outcome.
By avoiding these common mistakes, you’ll be better equipped to prepare a delicious and authentic Singapore curry noodle dish in your kitchen.
Singapore Curry Noodles Recipe
- 1 large bowl
- 1 wok or large skillet
- 1 Small bowl
- 6 oz rice vermicelli noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 tablespoon Madras curry powder
- 1 teaspoon sugar
- 1 teaspoon white pepper
- kosher salt to taste
- 4 oz Char Siu thinly sliced
- 4 oz medium-sized shrimp peeled and deveined
- 4 oz firm tofu cubed
- Place the rice vermicelli noodles in a large bowl and cover them with hot tap water. Leave them to soak for about 5 minutes or until softened. Drain the noodles and set them aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and Char Siu and cook until the shrimp turn pink and are cooked through, around 2-3 minutes. Transfer the cooked shrimp and Char Siu to a plate and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil and heat it over medium heat. Add the firm tofu and stir-fry until slightly golden, about 2-3 minutes. Stir in the minced garlic and cook for another 30 seconds.
- In a small bowl, combine ½ tablespoon of Madras curry powder and 2 tablespoons of hot water to form a paste. Stir in 1 teaspoon of sugar, 1 teaspoon of white pepper, and a pinch of kosher salt per your preference.
- Add the curry sauce to the wok or skillet with the tofu and garlic. Stir well to coat the tofu evenly. Then, add the soaked and drained rice vermicelli noodles, the cooked shrimp, and Char Siu to the wok. Toss everything well to ensure the noodles and proteins are coated with the curry sauce.
- If the noodles appear too dry, add more hot water to the wok to loosen them up. Continue cooking for another 2-3 minutes until the noodle sauce has thickened and the dish has reached your desired consistency. Taste and adjust the seasoning with additional salt or curry powder to taste.