BETTER THAN TAKEOUT - Singapore Noodles Recipe
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- เผยแพร่เมื่อ 7 ก.ย. 2021
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
🥢 RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link - geni.us/wcl3nc)
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link - geni.us/7PcQh9)
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link - geni.us/8eBP6Fh)
1 tbsp of fish sauce (Amazon Link - geni.us/fA82WpM)
2 tsp of oyster sauce (Amazon Link - geni.us/EvjPg)
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link - geni.us/UitHgm)
1 tsp of turmeric powder (Amazon Link - geni.us/f3EeeEv)
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - แนวปฏิบัติและการใช้ชีวิต
![ถ้าพี่วุ้นท้อง แป้งจะท้องไปด้วยกัน !!!! [ดูคลิปเต็มหน้าช่อง] #Short | PANG ORNHIRA](http://i.ytimg.com/vi/FeyEnVMwitA/mqdefault.jpg)
Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. However, I still have no idea why it is named after Singapore. If you know, please leave a comment below so we can all learn about it.
The Char Siu recipe did not come up? Can I get the link please!
@@castle_3618 th-cam.com/video/c0ICMcuhdPg/w-d-xo.html
I LOV U!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I enjoy Singapore noodles, but when I lived in Singapore for 10 years, it was just not a dish there!
@@fromthistexasbreath Hi, we just called it curry noodles. If you wanted it hotter, you just bought it from Tamil hawker! What we miss most of all from our Singapore hawker food is East coast chilly crab! Harera
I love that Mandy shares which products she uses with an explanation as to why. This takes some of the guesswork out for those of us who are still learning. It's also exciting to see her subs nearing 1M!
Yes I agree with you
Agreed 100%
The noddle explanation at the start is what made me sub
100% agree! One of my favorite channels for food!
th-cam.com/video/N2X_Zst_a3Y/w-d-xo.html
I love how you share little tricks that a regular recipe doesn't tell us, for example-- not initially fully cooking the noodles, and then spreading them out to dry so they don't stick together. These are the little details that usually only come with experience. Thank you for being so thorough!
That was a game changer for me too! I'll be doing it this way every time i make noodles.
I was a chef as a civilian, and on a submarine in the Navy.
She's incredibly talented.
Knife skills, mis en place, sanitation and her cooking instructions are exceptional.
I love her recipes.
Thank you ma'am.
I also was in the Navy. I once was told "never piss off the cooks", as a rule to live by while at sea :)
@@robertg.2111 GOT THAT RIGHT...🤣
MY LATE UNCLE SERVED ON THE USS ENTERPRISE AND OTHER AIRCRAFT CARRIERS..I LOVED HIS STORIES OF ALL THE PLACES HE HAD BEEN, AND WHEN HE COULD, HE WOULD BRING US THINGS BACK FROM SOME OF THE PLACES HE TRAVELED TO.
I like how you mention, for every ingredient, what the alternatives are. People sometimes get discouraged because they don't have every ingredient as specified. But that's the joy of cooking, learning for yourself what works for you, with what you have.
th-cam.com/video/N2X_Zst_a3Y/w-d-xo.html
I really appreciate that too! I am that person who feels like they have to have exactly what the recipe calls for or it will be ruined.
I'm 40 and I just started "actually" cooking. I honestly never thought I would be that entertained and take so much pride in cooking for myself. I don't know where to begin with how many different points you hit in making your videos. A+ You definitely got another subscriber and I will enjoy watching lots of past videos to see what to try first. Thank you Mandy!
best part of cooking ... it's edible chemistry ... so you can have some fun with the spices and ingredients ... and of course learning how each thing interacts with each other can lead to interesting tasty surprises
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something I like to add to my singapore noodles is medium fine ground Cashews ... they add a nice creamy nut flavour ... I have used peanuts as well ( ground to about twice the size of coarse kosher salt ) all kosher salt is is flaked salt ... nothing more ... no praying over some animal as it slowly bleeds out while its head is pointed in a certain direction ... or any of that ...
Cooking has become so much for me too🤗
@@0623kaboomYou took my thoughts and put them in writing.
I’ve been cooking since 15, so you got a lot to learn my friend!
@@10191927
Dumb comment. People really don’t know how to express themselves properly anymore.
I've been making Singapore Noodles for years, but as a fan of Mandy and her cooking, I decided to try her version. It was wonderful. Definitely recommend.
th-cam.com/video/N2X_Zst_a3Y/w-d-xo.html
2:08 Prepare the noodles
5:16 Prepare seasonings
5:37 Curry powder she's using
6:40 Start cooking
Soy sauce? always in Chinese dishes
I appreciate how your photographer follows you down into the wok so we can get a very good look at your technique. Thank you for posting this!
I like the way you present or demonstrate your recipes. You sound like a professor giving a lecture in a classroom. You’re very precise and to the point and your noodles look delicious!
th-cam.com/video/N2X_Zst_a3Y/w-d-xo.html
I made dinner along with you this evening. This was so delicious. I do not believe I could have paid for a meal at a good Chinese restaurant that would be any better. I do not think I have made a single recipe of yours I did not simply LOVE. You are a GIFTED TEACHER! I am one of those who have no problem accessing anything you recommend because we are blessed with plenty of Asian grocery stores here. I am glad you don't omit the 'real' ingredients for fear we cannot access the authentic goods. Thank you and may you keep cooking a long, long time with us so we may enjoy a long, long time.
This is my favorite noodle dish ever. I have been ordering it for almost 30 years now. The mix of Chinese/Cantonese, Southeast Asian and Indian influences of spices, meats and ingredients makes it so unique. And as Mandy mentions, the fact it has Singapore in the name but is more associated with Hong Kong makes the history of this dish so much more amazing.
I love Singapore noodles!
I recently found your channel, and I absolutely love it. You are such a joy to watch. I have been cooking since I was 7 yrs old, and Asian food has always been my favorite, so I've spent a few years trying to learn as much as I could. I can honestly say, I've yet to come across a more informative and instructive cooking channel. Thank you so much.
This is EXACTLY the recipe I was thinking of earlier today. Your presentation, description, and technique is so easy to follow. Thanks for detailing the thickness of the rice noodles as well - super helpful!
I used McCormick's curry powder mixed with turmeric powder for a brighter yellow color to the dish. With 2 tablespoon of McCormick's curry powder, I had to use 300 grams of dry noodles, not 200 grams as suggested in your recipe. The noodles were cooked al dente and spreader out on a rack, just as you've done. Water was added to the curry mix to further cook the noodles to tenderness but not mushy. I also sprinkles some habanero chili powder for a little kick. It came out perfect. Better than any restaurant's dish that I've had. Thank you!!
I love how you teach us to cook authentic recipes with detailed, step by step instructions presented in such a lovely, easy to follow way. Learning the history behind each dish and it's ingredient is so interesting and makes the dish even that much more special. Thank you for sharing with the world! Also, I really appreciate that you show the products that you use and explain which one works best and why it works best. You put so much thought and information into your videos and that's what makes them so very special!!
I've watched this several times now. I love how you explain everything so thoroughly and you clearly love what you do. I am getting ready to start experimenting and you are a true inspiration!
Just made this for dinner, and it was delicious! Thank you so much. I don't have a cooling rack so I improvised with a cookie sheet and loosely crumpled up aluminum foil to lay the noodles across... it worked pretty well! All I had for protein was eggs and shrimp, veggies were carrot, oni9on- 1/2 of a red and 1/2 of a white, green bell pepper and a couple of leaves of bok choy.. It was the best recipe ever!!
I love how you explain all brands and ingredients.
A few things I'd like to recommend to help the less experienced cooks.
1. If you keep the wok at a height so that the handle is just below your belly button than it becomes far more easier to handle the wok and you won't end up damaging your wrists. Use a stool to elevate yourself a little if you've got a tall countertop.
2. If your noodles are difficult to stir than feel free to cut them up with a scissor before adding them to the wok, it will not affect your enjoyment of the dish in any significant manner and it'll be far easier to toss around.
3. Try cooking small batches first, I recommend about 1/3 the portion of the dish shown in this video. It helps when starting out.
4. If you are having trouble managing the heat and your food ends up sticking then DO NOT add more oil, use the noodle water instead that you used for boiling the noodles.
5. If you do not have a carbon steel wok, do not worry. I cook similar dishes in a cheap $4 Chinese style iron wok with a handle and they turn out perfect.
Not sure I would recommend standing on a stool when handling a smoking hot wok containing oil.
@@wetfishbits Oh I completely understand what you're saying.
It sounds dangerous because you imagine someone standing on tall stool and tripping.
The kind of stool I'm talking about is a small one, about 20cm tall bathroom stool that does the job for me.
My wrists no longer hurt while handling the wok and there is much more freedom of movement.
A really very nice recipe that makes you want to cook it. I particularly like the detailed explanations of each step of the process and, above all, the naming of alternatives for certain ingredients that cannot be obtained everywhere.
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The drying rack for the noodles is brilliant! It makes such a difference. If you think it’s not needed, rethink it. The starches set and it cooks perfectly instead of sticking. I also tried this with fresh chowmein with wonderful effect. We’ve made this 3 times in the past 2 weeks. It’s so good. Thank you Mandy. Keep up the excellent videos.
My drying rack was too small and I paid the price. Need to get something bigger for the next time.
I just tried this recipe and it was soooo good, I'll definitely be making this again. And so easy + quick to make as well, love it. Thank you for the great video!!! 💛
I loved this presentation, so detailed and the step by step instructions are easy to follow. You’re the best !thank you so much for the recipe I can’t wait to make it. 🥰
I love your explanations they are full of knowledge! Thank you so much!
As someone who isn't a fan of cooking I found this to be a very quick and easy recipe to follow. My end results were outstanding, it was so tasty! I will be putting it into my regular menu rotation. TY for the tutorial.
Love the explanations you give also alternatives and the recipes are delicious, thank you, everything is so easy.
First time coming upon your channel. I have to say that I love the way you present the recipe, giving product/ingredient explanations and alternatives, as well as cooking techniques. It's a true learning experience. I'm certainly no stranger to cooking, but am not as familiar with cooking Asian cuisine or using a wok, so I learned a lot from this. It's also refreshing how personable you are able to be in the video without having to give a long drawn-out personal account at the beginning and how you even give a separate link to the history of the recipe for those that want to learn about it. When I run across videos that take five minutes in the beginning talking about themselves or giving a history lesson, my ADHD kicks in and I leave, and unfortunately, there are far too many like that out there now days. So glad to have found you, and this delicious recipe. :D
Your Lo Mein recipe allowed me to make authentic results at home. Singapore Noodles are my favorite and I will absolutely try this. Thank you.
What is the result?
Well, I have made this dish now about 10 times, it is absolutely the best on TH-cam, Mandy nails it
And gives you pointers, for flavor adjustments, all of her recipes are spot on! Try this one, you won't
Regret it, thanks again mandy!
I prepared it for lunch today. That's the sauce for Singapore noodles I've been waiting for. Delicious. Thank you for this recipe.
Love all your noodle recipes they are all perfection. 💗
Mandy, My dad and husband are raving about this dish. We’ve had a lot of Singapore noodles in our lifetime, but this is the most flavorful and delicious version we have ever had. Truly better than takeout! Thank you so much. Wish you all the success!
th-cam.com/video/N2X_Zst_a3Y/w-d-xo.html
Wow, you are so informative! I learned so much just from watching this, you go into so much detail, I love it!
My daughter is a picky eater. She loves Singapore mei fun. I made this tonight and I absolutely got her approval! Thank you Mandy! I love your recipes 😍
Yay! Singapore noodles is one of my favorite Chinese dishes, I'm so happy you did this video! Thank you!
I love recipes like this. I like to do all the vegetable prep in the morning before I leave for work. When I come home, I just start tossing in ingredients. Great tip for cooking temperatures, too. Thanks
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This is one of my favorite dishes - when I was in college there was a food truck called "Wokking on Wheels" that parked outside my building and this was the Tuesday special. I ate it pretty much every week. I've tried to just guess how to make it but have never been successful - this looks very doable. Thank you!
I loved how detailed she explain. I actually learned something! Thank you
I love singapur noodles. That dish got me through maaaany weeks of college. Make a full wok and you have portions for th whole week. I always used chicken, shrimp and threw in some chillis. Will try it with pork!
A full week? I find the noodles to get mushy and slimy after 2-3 days in the fridge
@@Sakkkkkuraaaaa I usually used a mix of rice noodles and egg semolina angel hair noodles and those held up fine!
@@Sakkkkkuraaaaa when was the last time you were a student and had to survive on virtually nothing! Home made noodles, a bit of stock few bits of greens could be made into a feast! Harera
@@pierevojzola9737 k… it was just a genuine question.
I love this kind of stuff to keep on going I love Seafood I love Korean food in love Hong Kong food delivery kind of food there is in the world
WoW amazing thank you soooo much. Incredibly delicious and addictive 💓 I finally found the best recipe 😍
I just wanted to say thank you so much for sharing this recipe! I made it for the first time last night using your Char Siu pork and both recipes turned out perfectly. I no longer need to venture out to my Chinese take-out shop for Singapore noodles. I made a double batch enough for 4 people so my partner and I could stuff ourselves with food. I'm normally very critical when it comes to recipes as I am a qualified French chef but this time I was just impressed and feel like I have to try so many more recipes from your channel!
This is brilliant - so easy and well set out! The explanations are straightforward and I can't wait to try. Singapore noodles are one of my favorites! Thank you
Great recipe & wonderful presentation. Thank you. 👍
I absolutely love this channel. Your recipes are so easy to follow, you always explain so much about how the ingredients work together and you're just so gorgeous to watch.
Mandy, I’ve been waiting for this recipe. This is my favorite dish. Thank you very much!
I made this last night and it was delicious! Singapore Noodles has always been one of my favorites. Thank you, Mandy, for all of your easy to follow videos.
I used to order Singapore Rice noodles for lunch a lot but haven't had it for 20 years. I still remember that smell and taste. I love that dish! Maybe I'll make it.
I just found your channel and subscribed! My local Asian restaurant sells this as Singapore Mei Fun so having a recipe is amazing! I can't wait to cook it!
I just love how you instruct on your recipes you explain so well and make it easy for beginners like me to follow and understand..thank you !!!
Wonderful! 😃I've been looking all over for the right kind of noodles to use for these recipes!
Mandy is just great, and so informative in her cooking technique and cooking and ingredient detailing.Thank You Mandy
Got your wok and just made this. It turned out perfectly! (And I trashed my old wok.) Thank you!
Omg!!! I’m totally making this! Thank you Mandy 🙏🏼 ❤
I love your videos. Complete and to the point explanations. Two thumbs up Mandy!!!
Thanks Mandy for this wonderful Easy Recipe. I'm glad that I bought your Beautiful Wok to retire my old one. Have a great day and stay safe with every happiness.
You can use room temperature water to soak vermicelli to prevent soggy but it takes longer.
Mandy you are simply fantastic at explaining what you are preparing and the ingredients that you are using. My husband, daughter and I had a lot of challenging moments with preparing the vermicelli noodles then adding it to the wok. The whole dish came together rather nicely as a result of your step-by step directions
Love my WOK and this recipe ! The spices are the gem of this recipe . ..
My wife and I tried your recipe two weeks ago and it came out perfect! We are making it again tonight. Very very delicious 😋
Not only are you a great cook, your instructions, presentation and explanations are articulate and spot-on. What a great channel, thank you so much.
No, there's all sorts of crazy things in this video. For instance, she burns the eggs. When you're finished with shrimp and eggs, get them out IMMEDIATELY. Also she mixes the powdered flavorings (which by themselves would be easy to sprinkle throughout the dish) and the liquid flavorings (again, trivial to mix through the dish) to make a thick gloppy toothpaste that just sits in one place where you drop it and takes a huge amount of work to spread evenly. She also cooks the char siu (which isn't needed) but doesn't cook the vegetables (yes, she says she likes them less cooked, but a video shouldn't tell you how to make things to the chef's personal weird preference for raw vegetables, but rather tell you a way that would most widely appeal). Her instructions for noodles are too specific to the one kind she bought. The kinds we have available would be a disaster made that way. Instead she should focus on telling whether and how you are cooking them right. There's really almost nothing good in this vid. I'm puzzled that you think so highly of it.
Local Chinese restaurant where i live has this on their menu and it's absolutely my favorite dish. I order it every time we order Chinese takeout. Enjoyed your video and i may try to make it some day.
Just stumbled across your channel and I’ve subscribed, love love love it, very clear, and precise content, thank you ❤️
THIS IS WHAT I HAVE BEEN WAITING FOR! Thank YOU!
This is probably one of your best recipes and an outstanding video production. Thanks so much for sharing your knowledge and passion. OK - I am off to the kitchen to get cooking! My deep wish is the curry powder is pleasantly invasive!
I have been subscribed for a long time and love your videos so much. Thank you so much.
You are so awesome and great teacher in cooking
I love Singapore Noodles, can't wait to try this recipe. I bought your wok over a year ago and I love cooking with it!
Wok Hay, Baby!!
Keep on wokin' in the free world!
The way you made this video, I feel like I will remember these steps easily. This is my favorite take out dish, so I can’t wait to try it. Subscribed!
I have made this multiple times substituting chicken for the pork and shrimp. Since I don't care for the rice noodles, I use angel hair pasta. It always turns out very good. I love the curry flavor.
Just made this and it is so much better than takeout! I made one substitution and used peppered bacon instead of char siu. (It gave it a spicy smoky flavor that was fantastic.)
One of my "old reliables" whenever we do take out. Can never go wrong with this dish. I especially love it when it's extra spicy.
same. my go to with shrimp. extra spicy!
Delicious! My family loved your recipe Thank you!!
I love this dish! Thank you for sharing your recipe!
Fantastic Mandi! I made a Singapore noodles video a few weeks ago and it turned out really good, probably the best Asian food I've ever had. Keep up the great work my friend 👍
At my local takeout, this is called Singapore Mei Fun, which I’m sure is the same thing. I LOVE this dish and am here because I want to make my own. Thank you for this, I’m heading to the store now to get the ingredients.
I'm glad you talk about the different variations of the dish
Thank you for posting this video! Tried the recipe yesterday and it turned out wonderfully. I substituted kelp noodles for the rice stick noodles, used chicken and went with Korean chives as the closest Asian market was out of Chinese chives. Very happy with the results!
According to my place we don’t have Singapore take out, so the recipe is very valuable for me!
Have no fear! Singapore Noodles is often found at Chinese restaurants. Look on the menu under noodles. It could also be listed under Vermicelli noodles.
Rice vermicelli is a very fine noodle made of ground rice and used primarily in Asian cooking. It's sold in Asian markets and the Asian foods section of some supermarkets, usually wrapped in plastic.
OMG that looks delicious - must do. No one eats food while wearing lipstick with as much grace as Mandy.
This looks ABSOLUTELY delicious. I am going to try this as soon as I can!
Just want to say your instructions are very detailed while remaining simple. I really enjoyed the elegant simplicity. My wife loves noodle dishes and I shared your video with her.
I’m gonna try this looks so yummy 😋
I've ordered Singapore noodles so many times. I've never thought to make it myself. 🥰😋
Thanks Mandy!🥰😘
Just made this and it turns out amazing. No sticky or soggy noodle. Thank you.
Tried loads of recipes and always turns out tasty and perfect, thank you
That looks so good! I watched your char siu pork recipe from 4 years ago and must compliment you on how much the video/sound production has improved. You seem so much more confident and relaxed now too. Great video. Keep them coming 😃
im always looking for new recipes to try and this looks amazing! cant wait to try it!!!!
Great video. Thanks. Very clear instructions! 👍
I made this for my mom today. We both loved it.😄💜 Thank you for putting together such a beautiful, educational video!
This was a damn good recipe! I’ve been wanting to try this for the last two weeks and I finally tried it! Thank you for sharing!
Wow! What a fantastic video!
I like the explanation for each step and ingredient.
You're awesome ❤️ this is my favorite dish and now I know how to make it! Thank you for making these videos ❤️❤️❤️
Hey Mandy! Wow, this looks so easy and super delicious...I could eat the whole thing! Lol😋 I love how u explain everything and go through every step. Your just an amazing talent with a big heart. Thanks for all you do. Big ((Hugs)) and Love from Texas! xoxo🤗❤
Thank you so much for making such brilliant, educational and easy to follow videos. I tried making Singapore noodles with mixed results 😂, I’m looking forward to attempting to make a better more delicious version. You are a wonderful teacher!
I bet that Uncke Roger would approve if he knew.
@@kirbyculp3449 😂 love Uncle Roger! Although I know he wouldn’t approve of my cooking (or lack of) ability. “No no no no!!” *waving hand furiously*
FINALLY! An honest, genuine, knowledgeable and GOOD human being ! Mandy, YOU ARE SUBERB! Thank you for EVERY ONE of your videos!!
Wonderfully presented dish and one I’m saving for future reference in making. Thank you for sharing.
Her meals cure my depression
I can see that ! 👍
I had some very good Singapore noodles at an authentic Chinese place. Then I moved to a different city and was missing this dish badly. I was looking for a good recipe for a long time. Made this and it was exactly what I wanted. Thank you for sharing.
There is no “singapore noodles” like how there’s no “chinese noodles” you cant just name something after a country so no its not authentic cus it doesn’t exist
@@griddycheese 😂
@@barnafekecs4982 there is seriously nobody in singapore who knows about singapore noodles im singaporean