One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more
A big bowl of noodles is always a welcome sight. And Singapore Noodles are loaded with protein and veggies, plus it’s on the table fast. This next level stir fry dish hails from Cantonese restaurants in Hong Kong, so no one is exactly sure why they are called Singapore Noodles. But everyone agrees that they are delicious, so let’s get into it!
Singapore Noodles are ubiquitous at restaurants but that doesn’t mean you’re going to get a good bowl. Too often, the noodles are bland, dusty, and underwhelming. I know, I’m sad too when I get a bad batch. So today, I’m going to show you how they are meant to be: chock full of fresh ingredients, briny from the dried shrimp, and saturated with flavor. Are you with me?
Singapore Noodles have many different variations. There are vegetarian versions, some versions include scrambled eggs, and beef or ham instead of Chinese sausage. In fact, this is a great dish to make when you have some veggies you need to use up, so go ahead and whip up a batch with cabbage, snow peas, beansprouts, etc. But there’s two ingredients that are always used or it just isn’t Singapore noodles…curry powder and rice vermicelli. The rice noodles make this dish super quick, because they don’t even need to be cooked before going into the stir fry. They just get soaked in water while you prep everything else. And they have the delightfully springy texture that made this dish famous.
Singapore Noodles Stir Fry
This dish is a stir fry, so you need to have everything prepped and within reach of the stove.
Once you have everything prepped, including having the sauce ingredients measured out and close by, the cooking happens very quickly. Start with a hot pan, a large wok is great too, but I use a 12 inch skillet.
At home, I think a 12 inch skillet is a necessity, unless you usually cook for one. You need to have as much hot surface area as possible in order to actually get a stir fry. If you crowd everything in, you’re going to be steaming your ingredients and it just won’t be the same. I also encourage you to use high heat when stir frying. It’s better to get a little char (not all out burn) while constantly moving things around in your pan rather than letting them sit and cook on medium heat. You will notice much better flavor and texture. So get brave and crank up the heat. You can always turn it down 😉
Now your Singapore Noodles are ready to be plated, garnished, and devoured!
I know you’re going to love this fresh and fast take on Singapore Noodles. Please take a moment to let me know what you think by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!
- 7 ounces dried rice vermicelli
- 3 Tablespoons neutral oil
- ½ red pepper
- ½ large yellow onion
- 1 ounce dried shrimp (¼ cup)
- 8 ounces ground chicken
- 2 links chinese sausage
- 8 pieces shrimp (I used 21/25 “large” size)
- 3 cloves garlic minced
- 1 Tablespoon mild curry powder
- 1 ½ cup chicken broth
- 2 Tablespoons oyster sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 scallions, trimmed and cut into 2 inch pieces
- 3 Tablespoons chopped cilantro
- 3 Tablespoons fried shallots
- Soak the rice vermicelli in cool water for 15 minutes. Drain and set aside.
- Cut the red pepper into thin slices and set aside.
- Cut the onion into thin slices and set aside.
- Cut the Chinese sausage on an angle into thin slices and set aside.
- Heat a large 12 inch skillet over medium high heat. Add the oil and swirl to coat the pan.
- Add the chicken and cook for 1 minute without stirring. Then break up the meat and continue to cook for another minute. Raise the heat to high and add the dried shrimp, onion, peppers, and garlic. Stir fry for 2 minutes, constantly moving things in the pan.
- Next add the chinese sausage and curry powder. Continue to stir fry for another minute.
- Add the oyster sauce, salt, pepper, and chicken stock and stir to combine.
- Add the shrimp.
- Add the noodles and cook for about 3 minutes until the noodles are cooked and springy and the liquid has evaporated. (You can toggle between medium high and high heat if you notice ingredients starting to burn).
- Add the scallions and use a pair of tongs to mix into the noodles.
- Pile the Singapore noodles onto a platter and serve topped with cilantro and fried shallots.
*Singapore noodles is not usually a spicy dish but you can feel free to substitute spicy curry powder or even add some crushed chili flakes with the curry powder to give it a kick.
*It is difficult to mix ingredients into long noodles evenly, so I don’t bother. Just make sure to stir the noodles and ingredients often as you cook, so everything is cooked evenly.
*When piling the noodles onto the serving platter, I like to layer it, scooping the noodles, then some of the meat and veg, then some more noodles, until you’ve stacked it all on the platter. This way you get a nice mix of ingredients from the top to the bottom of the platter.
Keywords: noodles, curry, shrimp, chinese sausage, chicken, singapore noodles
In these days where we are all amateur food photographers and critics, it’s easy to overlook less photogenic dishes. But sometimes the humblest looking food is the most delicious. That’s why I love David Chang’s show, Ugly Delicious, and I think this Curried Eggplant and read more
Move over pumpkin spice! My Fall soup cravings are far less basic. I didn’t want a soup that tastes like a muffin so instead I came up with this Curry Sweet Potato Soup. It’s rich and creamy, with a blast of funky spice from red curry paste and lemongrass. It’s still a lovely autumn shade of orange. If you live someplace where seasons are a real thing, you can wrap yourself in your favorite sweater and sip it from a mug. All your Fall dreams come true!
Vegetarian and Full of Flavor
This soup is so creamy and full of flavor, even people who balk at a meatless meal will be happy to slurp this up-looking at you dear husband. The sweet potatoes give the soup heft and body. But the aromatics take it to the next level, lending an edge that keeps the soup from being boring. You will be surprised by the complexity as you reach for a refill. Furthermore, I’ve made this soup with both vegetable stock and water and did not notice much of a difference between the resulting soups. So go ahead and reach for the water if that’s all you have. I don’t think you’ll feel like it’s missing anything.
There’s nothing like Thai red curry paste for a jolt of flavor. While you could make your own paste, the ingredient list is pretty long, and there are good commercial options available. Personally, I prefer the Maesri brand that I talk about in my Funky Asian Pantry. I’ve tried them all over the years in our restaurants, and this brand by far has the brightest flavor and complexity. To me, it has the most authentic taste and perfect amount of heat.
Additionally, this soup gets a boost from the subtle lemongrass flavor. Usually when I call for lemongrass in a recipe it’s minced, and I reach for my frozen tub of it- truly one of the most convenient food products on earth. But you can also use a fresh stalk by first trimming the bulb, then smashing it with the side of your knife. When the soup is done, don’t forget to remove it before blending.
Finally, I toss in a couple of bay leaves to flavor my Curry Sweet Potato Soup. I love bay leaves and I don’t think home cooks use them nearly often enough. They impart a wonderful woodsy and floral note. However, bay leaves must be removed before eating because even when cooked, they are too tough to chew and could present a choking hazard.
Making the Flavored Base
The first thing we are going to do is sauté the onions. For this soup we only want to “sweat” them. That means we don’t want them browned, just cooked until they are soft and translucent, and release some of their liquid, or sweat. Once the onions are softened and translucent, we add the curry paste, garlic, ginger, lemongrass, and bay leaf.
While the aromatics and spices are blooming in the heat, we are also going to be sauteing the sweet potato. This way, it can soak up all that delicious flavor before we add the liquid. Once everything really begins to smell amazing, we add the stock or water and let it simmer.
Take the soup off the heat when the potatoes are soft, about 25 minutes. Remember, you want to remove the lemongrass (if you are using whole pieces) and bay leaves. Blend the soup with an immersion blender. Pro-tip: Don’t turn the immersion blender on until it is in the soup! Pretty sure you don’t want to be surprised with orange specks of Curry Sweet Potato Soup on your ceiling.
You can also blend this in a regular blender. But here too you want to be very careful. Only fill the blender half way. When you overfill it, the steam from the soup can pop the lid right off! With a regular blender, you will have to blend it in multiple batches. Your ceiling will thank you.
After blending, you add the coconut milk and bring the soup back to a simmer. And you’re done! Rich, creamy, perfectly spiced sweet potato soup.
One delicious sip, and you will never want a basic, pumpkin spice muffin for soup ever again. Try my easy Curry Sweet Potato Soup tonight! If you make our Curry Sweet Potato Soup, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!
A rich, creamy and perfectly spiced soup!
2 tablespoons unsalted butter*
1 medium onion chopped
2 tablespoons peeled and chopped ginger (about 1/2 inch piece)
4 large cloves garlic minced
2 bay leaves
1 tablespoon red curry paste
1 ½ pounds sweet potato, peeled and cut into large dice about 1 inch
1 ½ teaspoons salt
1 stalk of lemongrass or 2 Tablespoons chopped lemongrass
1 tablespoon sugar
3 cups vegetable stock or water
1–13.5 ounce coconut milk
1. Heat a large heavy soup pot or dutch oven over medium high heat.
2. If using whole lemongrass, cut the top 2/3 of the lemongrass stalk off and discard. Trim the base of the bulb and peel off any tough dry layer. Then mince the lemongrass. Set aside.
Add the butter and onions. Lower heat to medium low and cook for 6-8 mins until the onions are translucent and soft.
3. Then add the ginger, garlic, bay leaves, curry paste, lemongrass, and sweet potato. Stir fry for 1-2 mins. to bloom the spices.
4. Next add the salt, sugar and vegetable stock and bring the soup to a simmer over high heat. Lower heat to medium low, cover with a lid, and cook for 20-25 mins. until the potatoes are very soft. Stir occasionally to keep the potatoes from sticking to the bottom of the pan.
5. Remove the bay leaves.
6. Add the coconut milk to the soup and blend the soup, either with an immersion blender or carefully with a standard blender. (If you are using a standard blender, add the coconut milk straight to the blender cup and blend the soup in batches to get a smooth consistency. Keep the feed tube open, covered with a clean kitchen towel, and start with a low speed at first to be safe).
7. Bring the soup back to a simmer over medium heat. Thin the soup with a little more stock or water as needed (the soup soup be thick and creamy but not like a thick puree). Adjust seasoning if needed (if you’ve used water, you’ll need a little more salt).
Serve with lime wedges on the side.
* This vegetarian soup can easily be made vegan by switching out the butter for either oil or a vegan butter.
Keywords: curry vegetarian soup