Singapore Street Noodles Recipe
These Singapore Street Noodles are packed with flavor, thanks to loads of garlic and ginger, warming curry powder, and a simple-yet-powerful four-ingredient sauce that coats everything perfectly.
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.