How do we love shrimp? Let us count the ways. There’s Green Curry, Salt Baked, Coconut, Spicy Salads, Noodles.…you get the drift. But when I want an easy appetizer that is sure to wow people, I reach for this Tamarind Shrimp. It’s super fast but 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
When I need something quick but fancy for a party, I reach for ceviche. It’s bright, fresh flavors are always a hit, and this Coconut Lime Ceviche brings a fun Asian twist. Prep takes only 15 minutes, there’s no cooking time involved, and you can make it up to four hours ahead. And in turn you are rewarded with a sophisticated crowd pleaser. That is my idea of a perfect party dish!
Fish for Ceviche
In ceviche, the fish isn’t technically cooked (though it’s not exactly raw either) so it’s important to seek out the freshest fish possible. While “sushi grade” and “sashimi grade” aren’t regulated terms, they are helpful to use when at the fish market so the seller knows you intend to consume it without cooking. I like snapper or corvina for my Coconut Lime Ceviche, as they both have a very mild flavor and are firm enough to not get mushy in the marinade.
At this point I cover the fish and let it chill in the fridge for a half hour. The lime juice will begin to ‘cook’ the fish, turning it a bit opaque. This is when I prep the other ingredients.
After the 30 minutes has passed, I remove the fish from the fridge and drain the liquid. You can either discard it or drink it as a bracing shot, a la Peruvians.
Once drained I add the onions, peppers, and fresh herbs to the fish.
Then I make a quick sauce. The coconut milk adds a lush hint of sweetness, and a little fish sauce makes it pop with umami flavor.
The only thing left to do is to gently fold all the ingredients together and serve. You can make this up to four hours ahead, and just keep it chilled.
Coconut Lime Ceviche is a perfect appetizer or light supper. For a fun dinner of mix and match appetizers, serve it alongside:
I hope you love this light and zesty ceviche as much as I do. Let me know by taking a moment to comment on the recipe, and tagging us in your pics @funkyasiankitchen, we love hearing from you!
- 1 ¼ pound fresh sashimi grade snapper, corvina, or other firm white fish
- ⅔ cup fresh lime juice (from about 6 limes)
- ¾ teaspoon salt divided
- 1 tablespoons fish sauce
- ½ cup coconut milk
- 1 Tablespoon sugar
- ¼ red onion finely diced
- ½ jalapeno, thinly sliced (optional)
- Small handful Basil shredded
- Small handful Cilantro chopped
- Fresh ground pepper to taste
- Cut the fish into bite sized pieces about ½” big and place in a non-reactive bowl, like glass, plastic, or stainless steel.
- Juice the limes.
- Add 6 Tablespoons of the lime juice plus ½ teaspoon of salt to the fish. Mix gently and refrigerate covered for 30 minutes until the fish looks a little opaque and slightly cooked.
- Drain the liquid and either drink it as leche de tigre as the Peruvians do or discard.
- Add the red onion, jalapenos, basil, and cilantro to the fish.
- Combine the remaining lime juice with the coconut milk, fish sauce, 1⁄4 teaspoon salt, and sugar. Stir to combine.
- Pour the sauce over the fish. Toss gently to combine all ingredients. Season with fresh ground pepper. Taste a bite and adjust seasoning as needed.
- Serve immediately or refrigerate for up to 4 hours. The fish will continue to cook as it sits in the marinade.
Keywords: ceviche, coconut, appetizers, quick