Singapore Noodle Fusion
Savory Singapore Noodle Fusion with curry, shrimp, chicken and crisp veggies. One wok, simple steps, and tips to keep noodles from getting soggy.
I think I could eat Singapore Noodles everyday. I love the mingling flavors of curry, garlic and ginger, with the lightly crunchiness of so many colorful vegetables and the combination of shrimp, chicken and ham. This is one of my favorites for a family dinner because all you need is a wok. Yep that's it, just one wok, which makes for easy clean up!
Submitted by: Lori from 37 Cooks
Yield: 8-10
- Bright curry, garlic and ginger flavor with mixed proteins and crunchy veggies, cooked in one wok for easy cleanup.
- Rinse and dry rice stick noodles after boiling to stop cooking and prevent clumping or sogginess.
- Prep proteins and vegetables ahead, mix curry powder with oil and stock for a light sauce, and toss quickly over high heat.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I make this recipe vegetarian or vegan?
Yes. Swap chicken, ham and shrimp for firm tofu, tempeh or seitan. Use vegetable stock in place of chicken bouillon. Replace eggs with scrambled tofu or omit them. Check that your curry powder and liquid seasoning are vegan, or use tamari or coconut aminos instead of Bragg if needed.
What type of noodles should I use and why rinse with cold water?
Use rice stick noodles. Rinsing them with cold water stops the cooking process, removes excess starch and keeps them from sticking. Let them dry a bit after rinsing so they do not turn mushy when stir fried.
The recipe calls for a lot of curry. Can I reduce or change it?
Yes. Start with 4 tablespoons of curry powder mixed with oil and stock, taste, then add more if you want bolder flavor. You can also use a milder or spicier curry blend depending on preference or swap to a different curry powder style.
What can I use if I have a peanut allergy or no peanut oil?
Use a high smoke point neutral oil such as canola, grapeseed or sunflower for stir frying. Keep a small amount of toasted sesame oil for flavor, added late in the cook, unless sesame is also an allergy concern.
How do I prevent the noodles from becoming soggy?
Boil the rice noodles briefly according to the recipe, rinse thoroughly with cold water, and spread them out to dry. Use a very hot wok, keep stir frying fast, and avoid pouring excess liquid directly onto the noodles. Toss noodles in only after vegetables are steamed and sauce is mostly absorbed.
Can I prepare this ahead or freeze leftovers?
You can prep proteins, chop vegetables and cook eggs in advance. Store components separately and combine at service for best texture. Leftovers keep 3 to 4 days in the refrigerator. Freezing is not recommended because rice noodles and vegetables lose texture.
What is Argyle Street Asian Blend and what can I substitute?
Argyle Street Asian Blend is a mixed seasoning. If you do not have it, use a light blend of garlic powder, ground ginger, a pinch of five spice or a small amount of soy or tamari to taste. Adjust saltiness with Bragg Liquid Aminos or soy sauce as you toss the dish.
Can I make this recipe vegetarian or vegan?
Yes. Swap chicken, ham and shrimp for firm tofu, tempeh or seitan. Use vegetable stock in place of chicken bouillon. Replace eggs with scrambled tofu or omit them. Check that your curry powder and liquid seasoning are vegan, or use tamari or coconut aminos instead of Bragg if needed.
What type of noodles should I use and why rinse with cold water?
Use rice stick noodles. Rinsing them with cold water stops the cooking process, removes excess starch and keeps them from sticking. Let them dry a bit after rinsing so they do not turn mushy when stir fried.
The recipe calls for a lot of curry. Can I reduce or change it?
Yes. Start with 4 tablespoons of curry powder mixed with oil and stock, taste, then add more if you want bolder flavor. You can also use a milder or spicier curry blend depending on preference or swap to a different curry powder style.
What can I use if I have a peanut allergy or no peanut oil?
Use a high smoke point neutral oil such as canola, grapeseed or sunflower for stir frying. Keep a small amount of toasted sesame oil for flavor, added late in the cook, unless sesame is also an allergy concern.
How do I prevent the noodles from becoming soggy?
Boil the rice noodles briefly according to the recipe, rinse thoroughly with cold water, and spread them out to dry. Use a very hot wok, keep stir frying fast, and avoid pouring excess liquid directly onto the noodles. Toss noodles in only after vegetables are steamed and sauce is mostly absorbed.
Can I prepare this ahead or freeze leftovers?
You can prep proteins, chop vegetables and cook eggs in advance. Store components separately and combine at service for best texture. Leftovers keep 3 to 4 days in the refrigerator. Freezing is not recommended because rice noodles and vegetables lose texture.
What is Argyle Street Asian Blend and what can I substitute?
Argyle Street Asian Blend is a mixed seasoning. If you do not have it, use a light blend of garlic powder, ground ginger, a pinch of five spice or a small amount of soy or tamari to taste. Adjust saltiness with Bragg Liquid Aminos or soy sauce as you toss the dish.
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