Singapore Noodles are easily made at home with egg noodles, eggs, veggies, prawns and curry powder, which are the dominating ingredients in this recipe.
You will crave for this chow mein variety as I do! Make the stir fried Asian noodles with the step by step recipe below.
In some places in the western world these Chinese based egg noodle dishes are only known as stir-fried noodles, however, in other parts, it’s better known simply as Chow Mein.
Chow Mein is a Chinese Main land dish, however, over the years it has spread as a very popular easy and quick dinner favorite in other parts in Asia, such as India, Nepal Thailand, and Malaysia.
Noodles are otherwise another much-enjoyed staple in the US, UK, Canada, and Australia.
In India, Chow Mein is sold everywhere as an affordable, fast going, roadside dish to take away. This has increased the reach of this dish to all social classes.
The flavors in the Indian stir-fried noodle version has been adjusted to the Indian taste preferences with Vegetable Chow Mein and Chicken Chow Mein leading the street food noodle scene.
Singapore noodles are similar, however, in this version, you have a tang of spicy madras curry powder, enhancing and enchanting this addictive dish.
My Singapore chow mein noodles include fresh prawns and eggs, however, you can turn this dish vegetarian by omitting these two ingredients.
These Singapore noodles are nut-free and lactose-free and can be enjoyed fully if you have one of these food allergies.
This is a must make recipe for all those who are Asian food lovers looking for a little dinner twist! Singapore Chow Mein is not spicy hot, it’s rather flavorful and sweet sour.
Don’t forget to save this recipe to make it later and to share it with your noodle loving friends.
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Singapore Noodles recipe below:
- 2 stalks fresh Spring Onions
- 1 medium sized Carrot or 40 grams Carrot
- 1 green Chili
- 2 Tablespoons Olive Oil
- 200 grams or 7 oz Egg Noodles Asian style
- 1 Tablespoon Ginger garlic Paste
- 2 Eggs
- a bunch of fresh Tiger Prawns
- 2 Tablespoons dark liquid Soy Sauce
- 1 Tablespoon Vinegar
- 1 Teaspoon Sugar
- 1 Tablespoon Ketchup
- Salt and Pepper to taste
- 2 Tablespoons Curry Powder
- about 50 Milliliter Water
- Cut your clean spring onion into slices. I keep the green side apart to garnish the noodles at the end of the cooking process. Peel your carrot, quarter and slice as well. Chop your chili small. Pour the oil into a wok, heat up and add the spring onion slices, carrot and chili. Stir fry until a bit soft for a minute or two on high heat.
- At the same time heat up a pot with water and salt. Once the water boils add the noodles and cook them for 3 minutes! The noodles need to be a bit hard - al dente - after cooking, and not mushy. Strain the noodles and keep aside.
- Add the ginger garlic paste to the wok and stir fry. Then continue by adding the eggs, which you will scramble. Keep on stir frying the whole content on high heat and throw in the clean prawns. Stir fry the content on high heat until the prawns take color and look cooked.
- Now add in the cooked noodles and stir fry. This is best done with 2 cooking spoons to mix it all well on medium heat.
- In a bowl add the soy sauce, vinegar, sugar, ketchup, salt and pepper. Mix the content well. In another bowl add the curry powder, a tablespoon water at first only so to mix it to a paste. Then add the remaining 50 milliliter water and mix the content.
- While stir frying the wok content with 2 cooking spoons and increasing the heat, you pour in equally the soy sauce mixture. Combine and stir fry for a minute n high heat and then pour the curry powder water mixture over the wok content equally. Mix and stir fry well. The finished dish should be dry, without any water remaining. Garnish with the chopped green spring onions and serve hot.
My dear reader, how often do you eat stir fried noodles?