Probably the most popular dishes on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun or sometimes typed Singapore Mai Fun. Now, I’ve met individuals from Singapore who're pretty bewildered once they arrived at the united states and find out their country’s moniker mounted on this dish of noodles and curry. I’m in the dark about important Singaporean, much like I’m unsure why is an egg roll Chinese. But because with lots of things on the Chinese takeout menu&...fuzzy origins aside, still it tastes good so we all recognize and revel in a great Singapore noodle recipe!
Here’s my father’s recipe.
You'll find the curry powder and grain noodles within the Chinese supermarket. Should you’re not too into curry, take a look at our Xiamen Mei Fun recipe. that is a similar recipe with no curry powder!
Rinse the shrimp and pat dry. Soak the grain noodles in cold water for 20 minutes. Drain the noodles right before you’re ready prepare the dish.
We didn't remember to include the eggs, so they’re not pictured, but if you choose to use eggs within this dish (which we recommend), beat these questions bowl making a thin omelet. Transfer towards the cutting board and cut the omelet into thin strips about two to three inches lengthy and hang aside.
Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and hang aside combined with the dried chili peppers.
Cut china sausage into thin pieces like the size the carrots. Should you haven’t observed yet, all things in Chinese dishes ought to be reduce exactly the same shape. This can be a noodle dish, so everything (except the shrimp obviously) should be in thin strips to complement the form from the noodles.
Heat the wok around the greatest setting and add oil, sausage and shrimp and stir-fry for around ten seconds. Add some dried chili peppers, carrot and onion and stir-fry for around thirty seconds.
Add some napa cabbage after which sprinkle the curry powder evenly within the mixture.
Add some grain noodles and in addition, make certain you rip them into manageable 7 to eight inch lengths for simple eating later.
Add some salt and wine now and blend well (about one to two minutes), ensuring you firmly scrape the foot of the wok together with your spatula to avoid the noodles from sticking. A warm wok is essential to avoid sticking, but making certain that you simply scrape the foot of the wok while you mix is a vital technique.
The noodles ought to be dealing with the wealthy colour of the curry powder. Add some sesame oil, soy sauce, white-colored pepper, scallions and also the cooked egg should you made the decision to incorporate it.
Mix completely again for an additional minute, plate and serve immediately!
SINGAPORE NOODLES (Singapore Mei Fun)
- 8-12 shrimp, peeled, deveined, and butterflied
- grain noodles – a couple of cups after it’s been drenched
- 2 eggs (optional)
- 3 cups shredded Napa cabbage
- 1 carrot
- 1 scallion
- of the red onion
- 3 dried red chili peppers
- 1 Chinese Sausage (traditional sweet Lop Cheung), or cup sliced roast pork or pork
- 1 tablespoon oil
- 1 tablespoons curry powder
- 2 teaspoons salt
- 1 tablespoon shaoxing wine
- teaspoon sesame oil
- tablespoon soy sauce
- Pinch of white-colored pepper
- Rinse the shrimp and pat dry. Soak the grain noodles in cold water for 20 minutes. Drain the noodles right before you’re ready prepare.
- If you choose to use eggs within this, beat these questions bowl making a thin omelet. Transfer towards the cutting board and cut the omelet into thin strips about two to three inches lengthy and hang aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and hang aside combined with the dried chili peppers. Cut china sausage into thin pieces like the size the carrots.
- Heat the wok around the greatest setting and add oil, sausage and shrimp and stir-fry for around ten seconds. Add some dried chili peppers, carrot, napa cabbage and onion and stir-fry for around thirty seconds after which sprinkle the curry powder evenly within the mixture.
- Add some grain noodles and in addition, make certain you rip them into manageable 7 to eight inch lengths for simple eating later. Add some salt and wine and blend well (about one to two minutes), ensuring you firmly scrape the foot of the wok together with your spatula to avoid the noodles from sticking. A warm wok is essential to avoid sticking but making certain that you simply scrape the foot of the wok while you mix is a vital technique.
- The noodles ought to be dealing with the wealthy colour of the curry powder. Add some sesame oil, soy sauce, white-colored pepper, scallions and also the cooked egg should you made the decision to incorporate it. Mix completely again for an additional minute, plate and serve immediately!
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Just chose to make this tonight. This is among my fave remove dishes also it’s so nice so that you can allow it to be in your own home healthy. It had been amazing.
Basically can also add a few ideas: Used to do use less salt and then time can make it with half. I additionally used mirin rather from the wine. I considered 7oz of noodles however it made 8 cups. The next time I’ll only use 1 250g Thai kitchen thin grain noodles box (that’s with recipe bending).
Can’t wait to understand more about all of your blog!
Oops i meant 14 oz of dry noodles made 8 cups wet, when i bending the recipe.
Nice work Jules!
Susan Chen states
Hi Sarah,
Is the fact that make of curry powder spicy? Did you apply the whole bag of noodles to create this?
Hi Susan, it’s slightly spicy, not excessively so. We used about 50 % the bag&...7 oz. dried noodles.
Hi! Just attempted your recipe tonight! I believe I'd an excessive amount of noodles, since i wound up requiring to include more curry powder, soy, sesame and salt to my dish. I additionally added hot chili oil to really make it spicy. Thank you for an excellent recipe!