Singapore Rice Noodles is a vibrant dish that combines the lightness of rice vermicelli with a medley of colourful vegetables, tender chicken and a distinctive curry flavour. The appeal lies in its balanced mix of textures and bold flavours, offering a satisfying yet light meal.
It’s quick to prepare, making it perfect for busy weeknights, while its rich, spicy taste transports you to the bustling streets of Southeast Asia, making it a delicious and exotic addition to your home cooking repertoire.
Despite its name, Singapore Rice Noodles did not originate in Singapore. This dish is believed to have been created by Cantonese chefs in Hong Kong or Western countries. It was inspired by the multicultural influences of Singapore’s culinary scene, incorporating the use of curry powder, which gives the dish its signature flavour.
Singapore Rice Noodles
Ingredients
- 2 tbsp. Vegetable oil
- 1 tbsp. freshly grated Ginger
- 1 tbsp Grated Garlic
- 1 Red chilli seeded and finely chopped
- 1 ½ Tbsp. Medium curry powder
- 1 Red pepper seeded and sliced into strips
- 1 small carrot cut into matchsticks
- 1 handful Bean sprouts
- 2 Spring onions cut in half and thinly sliced lengthwise
- 2 Nests Dried Rice noodles vermicelli
- 1 tsp. crushed dried Chillis
- ¼ tsp white pepper
- 1 tbsp. Light soy sauce
- 1 tbsp. Dark Soy
- 1 tbsp. Rice vinegar
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp Sesame oil
Instructions
- Begin by softening your dried vermicelli in boiling water, this only takes 3 to 5 minutes. Drain and plunge under cold water. Once cooled drain and allow to air dry.
- Add oil to a hot wok along with the garlic, ginger and onion, fry until fragrant. Now add fresh chilli, dried chillis, peppers, carrot, spring onion and continue to fry for 1 to 2 minutes.
- Now add your air dried noodles along with the curry powder, combine everything together, once combined add light soy, dark soy, vinegar, sugar and white pepper.
- Continue to stir fry for another 2 to 3 minutes. Once piping hot turn off the heat and add the sesame oil.
