Best 2 Fried Spicy Noodles Singapore Style Recipes

Indulge in the tantalizing flavors of Singapore-style fried spicy noodles, a delectable dish that encapsulates the vibrant culinary heritage of Singapore. This irresistible noodle dish is a symphony of textures and tastes, featuring chewy noodles wok-fried in a fiery sauce made with aromatic spices, succulent shrimp, and a medley of colorful vegetables. Each bite is an explosion of flavors, ranging from the savory sweetness of the sauce to the spicy kick of the chili peppers. Accompanying this main dish are three additional recipes that elevate the dining experience: a refreshing cucumber salad that provides a crisp contrast to the spicy noodles, a flavorful century egg and tofu soup that offers a comforting and savory balance, and a sweet and tangy pineapple drink that perfectly complements the heat of the noodles. Get ready to embark on a culinary journey to Singapore with this comprehensive guide to fried spicy noodles and its accompanying dishes.

**Recipes included in the article:**

* Fried Spicy Noodles (Singapore-style)
* Cucumber Salad
* Century Egg and Tofu Soup
* Pineapple Drink

Here are our top 2 tried and tested recipes!

SINGAPORE FRIED NOODLES

Singapore Fried Noodles image

Make and share this Singapore Fried Noodles recipe from Food.com.

Provided by Rhonda Scheurer

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 package chow mein noodles
10 large cooked frozen shrimp
3 eggs
1 can bean sprouts
1 can water chestnut
1 can baby sweet corn cob
1 small onion
2 medium tomatoes
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon curry powder
6 tablespoons peanut oil
1/2 cup canned chicken broth or 1/2 cup stock
2 teaspoons soy sauce
1 teaspoon sugar
3 teaspoons chili oil

Steps:

PREPARATION.
Boil noodles until cooked but still firm- 3 minutes.
Drain and rinse with cold water, then refrigerate.
Thaw shrimp and cut off tails.
Beat eggs and stir fry/scramble.
Set aside.
Blanch bean sprouts, water chestnuts and corn.
Set aside.
Slice onion and set aside.
Mix sauce ingredients in bowl and set aside.
STIR FRY.
Add 2 tbsp peanut oil to hot wok.
When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
Stir-fry on high heat for 2 minutes.
Add sauce and continue cooking about three minutes.
Remove to holding bowl.
Rinse wok and return to high heat.
When it is dry, reduce heat to medium and add remaining peanut oil.
Heat oil to moderate (don`t let it smoke).
Add curry powder, stirring to mix with oil.
Cook curry powder for about 30 seconds, making sure it doesn't burn.
Add noodles and toss to coat and heat them.
Add vegetables and toss together.
Turn heat down to low.
Slice tomatoes.
Add eggs and tomatoes and shrimp and mix together.

Nutrition Facts : Calories 288.4, Fat 24.8, SaturatedFat 4.8, Cholesterol 185.8, Sodium 451.9, Carbohydrate 7.2, Fiber 1.6, Sugar 3.9, Protein 10.2

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Copycat P.F. Chang's Singapore Street Noodles image

A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.

Provided by PalatablePastime

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

16 ounces rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1/2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup

Steps:

Boil rice stick noodles for 2 minutes or until just soft.
Rinse under hot water and drain.
Toss noodles with 2 tbsp oil and keep warm.
To prepare sauce, mix vinegar with curry powder and turmeric until blended.
Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
Set sauce aside until needed.
Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
Stir in sauce mixture until everything is evenly coated.
Cook for 1-2 minutes more or until dish is heated through.
Toss noodles with chopped scallions, cilantro and sesame oil.
Garnish with fried shallots, if desired.

Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2

Tips:

Use wide rice noodles for an authentic Singaporean experience.
Soak the rice noodles in hot water for 10 minutes or until softened before cooking.
Use a well-seasoned wok or large skillet for cooking the noodles.
Heat the wok or skillet over high heat until smoking before adding the oil.
Add the noodles to the wok or skillet and stir-fry for 2-3 minutes, or until heated through.
Add the sauce ingredients and stir-fry for an additional 2-3 minutes, or until the noodles are evenly coated.
Serve the noodles immediately, topped with fried shallots, sliced spring onions, and a wedge of lime.

Conclusion:

These fried spicy noodles are a delicious and easy-to-make dish that is perfect for a quick and tasty meal. With its bold flavors and vibrant colors, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting noodle dish, give these fried spicy noodles a try!