These Singapore Street Noodles are bursting with flavor! With a mix of garlic, ginger, curry powder, and a simple four-ingredient sauce, this dish is both tasty and satisfying. Originating from Hong Kong, Singapore Noodles are a popular takeaway favorite around the globe.
This dish features bouncy rice vermicelli noodles paired with julienned vegetables like onions, peppers, and napa cabbage, all coated in a fragrant sauce. While it’s often served with shrimp or char siu pork, you can also enjoy it with chicken or just as is. The beaten eggs add a nice protein boost, making it a great vegetarian option that everyone loves.
If you have leftovers, store them in an airtight glass container in the fridge for up to 5 days. To reheat, sprinkle a little water over the noodles and microwave for 2 minutes, or stir fry in a pan for about 10 minutes until heated through.
Singapore Street Noodles Recipe
Ingredients
- 1/4 cup Soy sauce plus extra for serving
- 1/4 cup Shaoxing wine or sherry
- 1 tbsp Curry powder
- 1 tsp Sugar
- Vegetable or canola oil as needed
- 2 Eggs beaten
- 1 bunch Scallions chopped, green and white parts separated
- 2 to 3 Large carrots grated
- 1/2 Yellow onion sliced
- 1 red Bell pepper finely sliced
- 4 cups finely shredded Napa cabbage
- 1/2 fresh Jalapeno or red chili minced
- Salt and pepper as needed
- 5 to 6 Garlic cloves minced or grated (minimum!)
- 1.5 to 2- inch knob fresh Ginger grated
- 8 to 10 ounces Vermicelli rice noodles prepared according to package instructions, drained
- 1.5- pound Pork tenderloin optional
- 2 tsp Chinese Five-spice powder optional
Instructions
- In a small bowl, stir together the soy sauce, wine/sherry, curry powder, and sugar. Mix well and set aside.
- Add a little oil to a very hot wok or large, deep skillet.
- Cook the eggs just until done and remove from the pan, set aside.
Stir-Fry the Vegetables:
- Add a little more oil to the pan.
- Stir-fry the scallion whites, grated carrots, onion, bell pepper, cabbage, and chili for a few minutes until tender.
- Season lightly with salt and pepper.
- Add the garlic and ginger, and cook for 30 seconds more.
Combine Everything:
- Add the prepared vermicelli noodles, the sauce, and the cooked eggs to the pan.
- Toss everything until well coated.
- Serve immediately, garnished with chopped scallion greens and extra soy sauce on the side.
Optional Pork Tenderloin:
- Preheat the oven to 400 degrees F.
- Coat the tenderloin with olive oil and season liberally with salt, pepper, and Chinese Five-spice powder.
- Place on a foil-lined sheet pan and roast for 25 minutes.
- Remove from the oven and wrap in the foil to finish cooking (it will continue cooking as it sits).
- After 10 minutes of resting, slice the pork into medallions.
- Serve with the noodles. For further cooking, add the sliced pork to the pan and stir-fry it along with everything else.
Notes
- Prep Ingredients: Have all your ingredients prepped and ready to go before you start cooking for a smoother and quicker process.
- Drain Cabbage Well: Make sure to thoroughly drain the cabbage to prevent your noodles from becoming watery.
- Toss Quickly: Toss the noodles and sauce quickly and evenly in the pan to ensure every ingredient is well-coated and flavorful.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 560Â kcal |
| Carbohydrates | 71g |
| Protein | 28g |
| Fat | 16g |
| Cholesterol | 215g |
| Sodium | 1080mg |
| Potassium | 492mg |
Can I Use a Different Type of Noodle?
Yes, you can! While vermicelli rice noodles are traditional for this dish, you can substitute them with other thin noodles like angel hair pasta or thin egg noodles. Just make sure to cook them according to the package instructions and drain them well before adding to the stir fry.
Can I Make This Dish Vegetarian?
Absolutely! To make a vegetarian version of Singapore Street Noodles, simply omit the pork and add more vegetables or tofu. You can also add extra protein with ingredients like edamame or mushrooms. Adjust the seasoning as needed to ensure the dish remains flavorful.