These cold Peanut Noodles and summer are a perfect match. They are topped with cooling, crunchy veggies, and the peanut sauce is hands down the best you’ve ever had. Both the sauce and the noodles can be prepped the day before, which makes these peanut 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
You already know I love noodles. I would eat them every day if I didn’t have a husband or children who would object, and these Spicy Garlic Noodles are one of my faves. It’s the perfect dish for when you don’t have much in the fridge, but you still don’t want to go to the store. Plus, it’s great as a side dish for most entrees but is totally fine by itself too.
This is a super fast recipe that doesn’t skimp on flavor. With its deliciously savory sauce and a blast of freshness from the herbs-these noodles are on regular weeknight rotation at my house. I love this recipe because the sauce is ready before the noodles even finish cooking. This is the kind of dinner you can get on the table on the busiest of nights and make everyone happy.
Spicy Garlic Noodles are such a weekday savior because they don’t require any special preparation or purchases. Provided, of course, that you have a moderately stocked pantry. Oyster sauce, soy sauce, garlic, noodles, and vinegar are all staples you can get in any grocery store. If you’d like to make these noodles vegan, just use vegetarian oyster sauce and a neutral oil, instead of butter. And because Spicy Garlic Noodles are that kind of dish, you can use any kind of pasta/noodles you have on hand, and feel free to use up whatever herbs you have: mint, basil, lemongrass, dill, parsley, a combo, all are good.
And pasta-we all have dozens of noodles in all shapes and sizes in our pantry-fresh, dried, and frozen, right? Or is that just me? Long dried pasta works beautifully, but if you have fresh Chinese egg noodles use them! Be sure to follow the cooking time on the package for whichever noodle you use. Today, I’m using a brown rice pasta which gives the dish a hearty nuttiness.
Prep the Veggies
These Spicy Garlic Noodles have a lot of cilantro, which I know can be either love it or hate it for a lot of people. If you are one of those that hate it, you can sub with flat leaf parsley.
Cooking Spicy Garlic Noodles
While these noodles are great on their own, they are also delicious paired with Korean short ribs, chicken teriyaki, or Sriracha Chicken Wings! Or for a complete vegetarian meal, try it with the Wild Mushroom Salad.
If you try these Spicy Garlic Noodles, we want to hear all about it! Leave a comment down below, rate the recipe, and of course tag us in your insta pics @funkyasiankitchen.
- 12 ounces thin spaghetti (you can also use dried Chinese noodles or fresh egg noodles)
- 2 tablespoons unsalted butter
- 4 cloves garlic (thinly sliced)
- 4 tablespoon oyster sauce (or vegetarian oyster/stir fry sauce)
- 2 tablespoon soy sauce
- 2 teaspoons light brown sugar
- 2 tablespoons white vinegar
- 1 fresh chili, thinly sliced (optional)
- 3 stems scallions, minced
- ½ bunch cilantro, chopped plus a a couple tablespoons for garnish
- Combine the oyster sauce, soy sauce, brown sugar, and white vinegar in a bowl. Set aside.
- Bring a large pot of water to a boil. Cook the noodles/pasta according to package instructions.
- Meanwhile, prep your ingredients. Slice the garlic and the chilis. Set aside. Chop the cilantro and the scallions and also set aside.
- Heat the butter in a large skillet over medium heat with the garlic and chilis. When it starts to sizzle, cook for 1 minute, until fragrant and turn off the heat. Right before the noodles are done, turn the heat back on to medium high and when the chilis start to sizzle, add the scallions and cilantro to the pan and stir for 10 seconds just to slightly wilt the herbs.
- Add the noodles to the pan and pour the sauce over the noodles. Toss the noodles to distribute all of the ingredients throughout. Pile the noodles on a platter, garnish with extra chopped cilantro if you like, and serve immediately.
Keywords: noodles, cilantro, garlic, spicy