My past experiences of Singapore Noodles have always been from Asian takeaway stores - frantically stuffed into a plastic rectangular container, the lid convexed due to the extra large amount of yellow, stringy noodles within. I am reminded of the spicy, curry aroma of the thin noodles scattered with peas and tiny prawns, maybe the occasional piece of shredded chicken or pork.
This version (v1.0) is vegetarian, however the original recipe calls for chicken, pork and/or prawns. My aim is to find an authentic recipe and cook a v2.0, which I will of course share with you all.
- 440g packet Singapore-style noodles
- 1 tablespoon peanut oil, divided
- 1 carrot, cut into matchsticks
- 1 green capsicum, cubed
- 1 small zucchini, chopped
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, chopped
- 1 tablespoon curry powder
- 1/2 cup vegetable stock
- 3 tablespoons kecap manis
- 1/2 teaspoon salt
- small amount of water, if required
Cook noodles according to package directions. Drain, set aside.
Heat a wok over medium-high heat, add oil. Add carrot, ginger and garlic; stir-fry for 2 minutes. Add capsicum and zucchini, and stir-fry for 2 minutes. Add curry and stir-fry for a further 2 minutes.
Stir in noodles, stock, kecap manis and salt; stir until noodles are thoroughly coated with sauce and heated through. (Add a small amount of water if noodles seem dry). Serve.
These noodles are slightly larger than the traditional Singapore noodles.
This recipe uses a fair bit of ginger.
Stir-frying the garlic, ginger and carrot.