I first experienced eating Singapore noodles in London. Then, after returning home, I began to crave them in the states and found out that they were somewhat of a common place item in most American-style Chinese restaurants. While conducting research in an effort to figure out how to make them at home, I finally realized that there was no crystal clear answer. At its core, Singapore noodles are a common place street food item that will vary with who you get it from. Singapore’s culinary culture is enough of a mish-mash as it is, and Singapore noodles reflects many aspects of its diversity. If you really pick it apart, you’ll be able to see culinary ancestry from Indonesia, Malaysia, mainland Southeast Asia, and China: all of Singapore’s neighbors. While there isn’t really a wrong way to make it, there are a few similarities that seem to need to be there: vermicelli rice noodles and curry powder. They are always a beautiful shade of yellow and are loaded with whatever you’ve got lying around. We like ours with pork, shrimp, and spicy enough to give you a good chili glow. What good is a noodle dish if it doesn’t make you sweat a little?
- 3 oz. vermicelli rice noodles
- 1 egg, room temperature
- 2 oz. ground pork
- 2 oz. (10 small) shrimp, peeled and deveined
- 1 tsp. yellow curry powder
- 1 green onion, thinly sliced
- 1½ tbs. soy sauce
- 1 tbs. xiaoxing wine
- ¼ tsp. chili paste (or more, or less)
- 2 tsp. sesame oil
Let the rice noodles sit in hot water for about 10 minutes, or until they are flexible. Drain water and set aside.
Make the sauce by putting soy, wine, chili paste, and sesame oil in a small bowl and stirring together. Set aside.
In a screaming hot wok, add a little oil and the egg. All the egg to cook until the edges become golden and it starts to puff up a little. Break the yolk with a wooden spoon and stir around. Add the pork and shrimp. Stir until the pork is cooked and the shrimp curls and turns pink, maybe a little golden. If you have any other vegetables you wish to add, add them at this point then stir them together. Add the rice noodles and the curry powder. Toss and stir until all ingredients are somewhat combined. Add the sauce and most of the sliced green onion over the top of the noodles. Toss and stir until well combined. Allow the noodles to sit in the hot wok for a good 15–20 seconds to allow a slight crust to form on the bottom. Swirl the noodles slightly in the wok to release them from the pan, then place them in a bowl or a plate. Garnish with remaining green onion. Devour after noodles cool.