How to fry the best Singapore noodles (rice vermicelli)
This video shows you how to prepare the Singapore noodles, the way just like the locals in Singapore.
=============================
NOTE:
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA:
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE:
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA:
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسبانية.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
=============================
Singapore noodles (rice vermicelli) is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore.
Singapore is famous for food. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square.
If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017.
So let's dive in and take a look at how the Singapore noodles is prepared.
===============================
You can get the full recipe and more information at:
RECIPE:
Ingredients A
3 tbsp oil
2 eggs
200 g rice vermicelli
Ingredients B
1 tbsp chopped garlic
1 medium size onion
Ingredients C
80 g chicken breast meat, cut into julienne
50 g medium size shrimps, deveined, wash with salt and drained
1 tablespoons dry shrimps, soak for 30 minutes and drained
40 g cabbage, cut into julienne
20 g carrot, cut into julienne
50 g bean sprout
10 g chopped scallions
Ingredients D (seasoning)
3 tbsp tomato ketchup
1 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper
Instructions:
Preparation:
- Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
- Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
- Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
- Soak the dry shrimps in hot water for 30 minutes. Drained.
- Cut cabbage and carrot into julienne
- Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Stir-fry:
- Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
- Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
- Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
- Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
- Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
- Turn off the heat. Add the remaining bean sprouts and mix well.
Top with chopped scallion and serve.
-----------------------------------------------------------------------
Website:
The 'Singapore' noodles I've never eaten in Singapore - Marion's Kitchen
Controversially called 'Singapore' noodles. These pork and shrimp noodles are delicious no matter what they're called!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Can Singaporean Cook D’ Best Singapore Noodles? 星洲炒米 Hong Kong Cantonese Beehoon • Vermicelli Recipe
While Hokkien Fried Noodles are widely available in Singapore, don't be surprised if you can't find Singapore Noodles. This is because Singapore Noodles did not originate in Singapore. According to hearsay, a chef in Hong Kong wanted to create something to symbolise Singapore food, and he or she most likely added curry powder to the vermicelli because of a memorable experience trying curry in Singapore. The last part is entirely fictitious. Haha. So, technically, these are Hong Kong Style Singapore Noodles. Those of you who visit Hong Kong should eat these noodles, but if you won't be there anytime soon, try making the dish at home using our recipe. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram.com/spicenpans
TikTok tiktok.com/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
Singapore Noodles 星洲炒米 Hong Kong / Cantonese Style Vermicelli Recipe
Ingredients:
Serves 4 - 5 pax
-------
Curry paste
-------
50ml (1.69 fl oz) water
3 tablespoons curry powder
Seasoning sauce
-------
100ml (3.38 fl oz) warm water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
0.5 teaspoon sugar
1 teaspoon salt
1 teaspoon chicken stock powder
A few dashes white pepper
Other ingredients
-------
3 beaten eggs
120g (4.23 oz) prawns / shrimp
120g (4.23 oz) soybean sprouts
Half a red onion (thinly sliced)
1 stalk of spring onion (add the stem (julienned) earlier on and the leaves last)
4 cloves garlic (chopped)
180g (6.35 oz) rice vermicelli (weight taken before rehydration)
Half a capsicum
150g (5.29 oz) char siew (julienned)
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Curry powder
Oyster sauce
Light soy sauce
Chicken stock powder
Ground white pepper
----------
Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
Wok:
-----------------------------------
If you like this recipe, you might like these too:
Works with ANY Noodles! The PERFECT Chicken Chow Mein Recipe 豉油皇炒鸡面 Stir Fry Soy Sauce Noodles
So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried Noodles Recipe | Hawker Food
Easiest Shrimp Udon Stir Fry in Garlic & Onion Sauce Recipe 洋葱蒜香虾仁乌冬面 Chinese Prawn Chow Mein
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Singapore Noodles, spicy and tasty 星洲炒米粉
#SingaporeNoodles #StirFry #Noodles #CurryPowder #星洲炒米粉 #MiFun #米粉
Singapore Noodles, spicy and tasty 星洲炒米粉
Hi everyone! Enjoy this delicious Singapore Noodles (Mi Fen) that I couldn't stop eating. Please try. Enjoy!
大家好!星洲炒米粉棒极了,我吃个不停。试试看哟。
Ling’s Amazon store of cookware, ingredients, and more:
Ingredients:
3 oz rice noodles
1/2 green bell pepper
1/2 red bell pepper
1/2 red onion
3 stalks green onions
a few shimp
2 oz chicken or pork
1/2 tsp corn starch
2 eggs
1 tsp curry powder
1 tbsp minced garlic
1 tsp minced ginger
a few dried chili pepper
light soy sauce
white pepper powder
The curry powder I use:
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Electric Hot Pot
Dual Sided Hot Pot
????????????????
12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
⭐️????????????????’???? Essentials (???????? ????????????????????????????)
Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
⭐️????????????????’???? ????????????????????????????
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!
Singapore rice noodle
Try our Spices at our new online store!
Siu's Cooking Top 10 Must Have Cantonese Dishes
SAUCES
Light Soy Sauce
Dark Soy Sauce
Shaoxing Wine
Oyster Sauce
Hosin Sauce
Siu's Cooking
Cha Ya Asian Bistro
COMMENT SUBSCRIBE SHARE
Video produced by Edmond Shum
Ingredients:Shrimp, Chicken, Egg, Rice noodle, Green and Red Bell peppers, Onions, Bean Sprout, Curry powder, Oysters sauce, Light soy sauce and Dark soy Sauce.
BETTER THAN TAKEOUT - Singapore Noodles Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -