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6 August, 2014

Singapore noodles

Posted in : Non-Vegetarian, Vegetarian on by : srilakshminair Tags: , , , , , , , ,

We’d gone to a nearby Casino to celebrate my beloved father in law’s birthday.

Well we didn’t go there to gamble…

We went there, because there’s a great buffet there, and the food is EXCELLENT! One of the things i liked was the Singapore noodles they had. The thing is, Singapore noodles typically has a lot of ingredients, and is full of flavor which really perks up the taste buds. But in my humble opinion, i don’t think it needs that many ingredients. There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don’t always have to combine thousands of ingredients to make something utterly delicious.

Sometimes, simple is best.

Often, simple is best.

Most of the time, simple is best.

I’ve had many versions of this dish, and most of them contain a medley of vegetables, Char Siu pork (Chinese barbecue pork), curry powder, softened rice sticks, scrambled eggs, green onions, all sauteed in oriental sesame oil. Well my pork is not char siu, its…char siu-ish, and i didn’t add curry powder. You can add curry powder, but i think the flavors work great together as it is.

You will need the following ingredients:

For marinating the pork:

Boneless Pork sirloin chops/chicken/tofu


Dark soy sauce5 tablespoons


Brown sugar2 tablespoons


Ground ginger1/4 teaspoon


Oriental sesame oila splash


Rice vinegar1 teaspoon

Other ingredients:

Oriental sesame oil4 tablespoons


Rice sticks191 gms


Chopped garlic1 tablespoon


Chopped Spring onions/green onionsa handful


Julienned red capsicum/bell pepper1 big capsicum


Dark soy sauce3 tablespoons


Chicken stock/Vegetable stock1 1/2 cups


Eggs3

Instructions:

Before we start cooking, soak the rice sticks in hot water for 5-6 minutes. Now, the recipe calls for char siu pork, but since i don’t have char siu pork, i decided to make a sauce out of the ingredients i have in my pantry. Its a simple sauce really, but has a lot of flavor to it.

To make the sauce, take a small bowl, and add soy sauce, brown sugar, ground ginger, a splash of sesame oil, and rice vinegar, and stir it until its mixed well…
Singapore noodles

I then poured the liquid into a Ziploc bag, and put the sirloin in it. This just makes it really easy to mix the sauce into the meat really well. And, just let it marinate.
Singapore noodles

Meanwhile, heat a wok, and add 4-5 tablespoons of sesame oil, add the garlic, spring/green onions( white, green and all), red capsicum/bell pepper and saute for about 5 minutes…
Singapore noodles

Now, add the meat into the wok..
Singapore noodles

..and stir on medium-high heat for about 5-6 minutes…
Singapore noodles

Drain the rice sticks, and toss them into the wok…
Singapore noodles

Pour the chicken stock all over the noodles, and on high heat stir everything together, until dry…
Singapore noodles

Scramble the eggs and add it to the noodles…
Singapore noodles

Stir everything together, and its ready! It has to be told that my pretty little sister had seen me chowing down this noodles when i was talking to her on Skype this morning. She is a strict vegetarian, who eats shrimp…(she is a shrimpetarian)…and if she finds out that I’ve added pork to this dish, she wouldn’t touch it even if she’s wearing 100 pairs of gloves. If you don’t like pork, you can replace it with chicken, tofu, or shrimp. Instead of chicken stock, you can use vegetable stock. It’ll be just as delicious!

Singapore noodles

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