Do you like Asian spicy food? What about a nice and quick Singapore-style noodles dish ready in a flash after coming back from work exhausted? These noodles have got nothing to do with Singapore by the way – they are a Cantonese dish but wjo really cares, they are so, so delish!
Well, if the answer is yes to all of the above, you have landed on the right page!
Here is a super nice and fairly quick to put together family stir fry dish that will put a smile on all faces around the table.
I’m not sure whether where you are Singapore- style noodles is a popular dish, but here in the UK it is and probably one of the most ordered takeaway Chinese dish.
As with almost all noodle dishes what you come up with add ons in terms of proteins and veggies is entirely up to you and it is very much a matter of taste and availability.
The most popular vegetables and protein used in a takeaway Singapore- style noodle recipe tend to be:
- Red pepper/capsicum or the bell pepper
- Chinese cabbage
- Mange touts
- Mushrooms (if you fancy)
- Shrimps (prawns)
- Beef – less usual or quite unusual (will need to be the right cut of meat, shredded and cooked fairly quick so it remains tender).
I did make this dish in the past with beef quite a few times and even with duck.
All I can say it’s that it was delicious. Unusual, some may say, I know, but who says it’s wrong? Not the most traditional, yes but definitely worth a try especially when it tastes so good!
My message here is simple, use whatever you most like and fully enjoy it! Make it your own.
It’s all about freestyle cooking here, a bit of imagination and creativity and wow! You smashed it!
As veggies, I did use sugar snap peas, broccoli, kale, tat soi, or pak choi in the past, some might sound and look “unconventional” ingredients, but the dish was yumm every time, so again, no right or wrong here, use whatever veggies you decide to use, you like or have in hand. My fridge is generally the ‘dictator’ of my dish to come on the table.
As you know, I have two kiddos so every time I make a dish like this or even a pasta dish where sometimes veggies are not “ the right way” to go, I’m still throwing in as many vegetables as I possible can.
I’m lucky they do eat all veggies, they’re not too fussed so why not? This is how they learn that every dish should be packed with colours and texture, just by throwing it at them constantly.
Nutritious is definitely delicious.
Ever since my kids were super young I kept on telling them they need to “eat the rainbow everyday”. I have to be consistent and to deliver this every time.
Takeaway vs Homemade….?
Which one do you honestly prefer?
Well, question but no question about it really. What do you reckon I’m going to say here?! Yes, of course it’s homemade. Homemade by far, for me.
My argument here (I always have one especially if you ask my husband ;-)) is that instead of ordering a takeaway try and make it at home and here’s why:
1) it’s delicious (even more delicious than the restaurant one);
2) it is very quick indeed to make;
3) you know exactly what you’re putting in, NO artificial colouring, NO flavour enhances, none of this nonsense;
4) it is indeed very easy and a super satisfying meal to make;
5) you can always choose a healthier option for the vermicelli or noodles such as brown rice ones or wholemeal;
6) you can eat it piping hot, super fresh, sizzling fresh, straight from the pan.
7) of course not the least you can use to make it free from by using the rice vermicelli instead of noodles.
Convinced yet? Yes, I’m sure!
The beauty with this dish, like with much of my cooking, is that you can use whatever vegetables you like or have in hand, make it your own, with or without animal protein, very spicy or less spicy, with loads of noodles or less noodles so you can play with the ingredients exactly as you may wish.
Freestyle cooking in action.
Bring on the deep pan or a wok and let the cooking begin. Before you even realised this simple yet delicious Singapore-style noodle stir fry dish, it will be ready already.
The only secret for success here is that all ingredients should be prepared and ready to be used.
Singapore-style noodles stir fried with shrimps and vegetables
- 250 g vermicelli dry weight
- 250 g prawns raw and devained
- 200 g pork raw and cut into shreds
- 4-5 spring onions scallions
- 2 cloves garlic
- 2 tbsp sesame oil
- 1-2 tbsp curry powder I used a blend
- 3 eggs slightly beaten
- 1 carrot shaved or julienned
- 1 red bell pepper capsicum
- 1-2 handfuls cabbage Chinese or spring greens
- 1-2 red chillies
- 1 pinch black pepper freshly ground
- 1 tsp fresh ginger grated on small grater
- 1 handful of sugar snaps (peas) to garnish * (optional)
- 1 pinch red chilli flakes dry approx 1/2 tsp
- 5-6 tbsp fresh coriander to garnish
- 1/2 Lemon its juice to drizzle- optional
- 1 tsp dark soy sauce
- 2 tbsp sweet soy sauce or 1 tsp sugar
- 1 tbsp rice wine or dry sherry
- 1 tbsp chilli sauce
- 1/2 tsp Worcester sauce optional
- 1 clove garlic finely grated or chopped
- 1/2 tsp ginger freshly grated
- Start by making all the preparations ahead as this dish cooks in less than 10 minutes. Chop, shred, cut, grate all the veggies, everything you need and place all on plate(s) as you wish. Also soak the vermicelli in hot water. Keep an eye on them so that they won’t over cook and take out when ready. Set aside till needed later.
- In a separate bowl, mix all the sauces with some of the garlic and ginger.
- Shred the pork, place in a separate bowl/deep plate and marinade it into 1/2 the sauce.
- Take out a deep pan or wok, add half of the sesame oil (1 tbsp) and fry the pork with the curry powder. Cook for 1 or 2 minutes tossing occasionally.
- Add a pinch freshly ground pepper and the vegetables (spring onion, shredded or shaved carrot, red pepper and cabbage both cut julienne. Pour in the remainder of the sauce.
- Cook for a further 2 minutes tossing occasionally. Take this out, tip on to a plate and set aside for a little while.
- Using the same pan (might need a little wiping/cleaning) add the 2nd tablespoon of sesame oil, the shrimps and cook for 1 minute tossing them once or so until they change into a nice pink colour. Add the other finely chopped or grated garlic or grated and the grated ginger. Cook for 1 minute tossing a couple of times. Fire should be medium-high.
- Break the two eggs in the same pan with the prawns (or separately if you wish) and cook them, just don’t stir too much allowing them to cook and get nicely scrambled. Add 1 crushed dry red chilli but this is optional for extra heat for those that can handle quite spicy.
- Merge everything, pork and the vegetables and the vermicelli into the shrimps/prawns and egg and cook for a further minute or two to make sure the dish is nice and hot when served.
- Garnish with coriander, sugar snaps( if choose to use) and serve with a nice generous drizzle of lemon juice. Enjoy!