Best 3 Singapore Chow Mein Recipes

**Discover the Delightful World of Singapore Chow Mein: A Culinary Journey Through Noodles, Flavors, and Traditions**

Embark on a tantalizing culinary adventure with Singapore Chow Mein. This iconic dish, originating from the vibrant city-state of Singapore, has captured the hearts and taste buds of food enthusiasts worldwide. As a tribute to this delectable creation, we present a comprehensive guide to Singapore Chow Mein, featuring an array of recipes that showcase its diverse flavors and cooking techniques. From the classic rendition brimming with succulent shrimp and vegetables to innovative variations that introduce unique ingredients and culinary twists, our collection promises to satisfy every palate. Get ready to explore the harmonious blend of textures and flavors that define this beloved noodle dish, and recreate the authentic Singaporean experience in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPORE CHOW MEI FUN

Singapore Chow Mei Fun image

This is a simplified and better than takeout Singapore chow mei fun recipe your whole family will love. Ready in 20 minutes from start to finish!

Provided by Caroline Phelps

Categories Stir fry

Time 20m

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable or canola oil
10 large shrimp (peeled and deveined)
3 strips turkey bacon (sliced into bite size strips)
2 cups cabbage (shredded)
1 carrot (sliced into thin strips)
1 small red onion (thinly sliced into half moons)
2 dried red chili peppers (roughly chopped)
3 stalks scallions (roughly chopped)
1 1/2 tablespoons curry powder
130 grams dried rice noodles
1/2 teaspoon kosher salt
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 1/2 tablespoons soy sauce
ground white pepper

Steps:

Soak rice noodles in hot water for 7-8 minutes, until they are al dente - you don't want them cooked all the way through since you will finish them in the wok (or pan).
Drain noodles and use scissors to cut them into lengths that are easy to eat. Set aside.
In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and turkey bacon and cook for 30 seconds.
Add cabbage, carrot, red onion, dried red chili peppers and half of the scallions, and cook for 4 minutes, stirring often.
Add curry powder and stir.
Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix.
Turn the heat off and transfer chow mei fun to a plate or bowl.
Season with ground white pepper, top with remaining scallions and serve.

Nutrition Facts : Calories 224 calories, Sugar 6.2 g, Sodium 856 mg, Fat 4.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 4.6 g, Protein 7.1 g, Cholesterol 23.5 mg

SPICY SINGAPORE NOODLES

Spicy Singapore noodles image

These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 19

Ingredients

200g pack vermicelli rice noodles
1 ½ tbsp rapeseed oil
1 red chilli , deseeded and sliced
2 garlic cloves , finely chopped
1 tbsp finely chopped coriander stalks, plus leaves to serve
thumb-sized piece ginger , finely chopped
1 large carrot , cut into matchsticks
3 spring onions , sliced lengthways
300g Chinese cabbage , shredded
200g leftover pork , cut into strips
1 egg , beaten
2 handfuls beansprouts
150g raw king prawns
3 tbsp soy sauce
2 tbsp apple juice
1 tbsp honey
1 tbsp fish sauce
juice 1 lime
1 ½ tbsp curry powder

Steps:

Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.

Nutrition Facts : Calories 455 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2.8 milligram of sodium

CHOW MEIN

Chow mein image

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Provided by Ken Hom

Categories Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 17

Ingredients

225g dried or fresh egg noodles
1 tbsp sesame oil, plus 1 tsp
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tbsp groundnut oil
2 garlic cloves, finely chopped
50g mangetout, finely shredded
50g prosciutto or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing rice wine or dry sherry
½ tsp freshly ground white pepper
½ tsp golden caster sugar
2 spring onions, finely chopped
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry Sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

Steps:

Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
Stir-fry for about 2 mins and then transfer to a plate.
Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chow mein.
Don't overcrowd the wok or pan. This will prevent the noodles from cooking evenly.
Stir-fry the noodles in small batches. This will help to prevent them from sticking together.
Add the sauce to the noodles gradually. This will help to prevent the noodles from becoming soggy.
Serve the chow mein immediately. This will ensure that the noodles are at their best.

Conclusion:

Singapore chow mein is a delicious and versatile dish that can be easily customized to your own taste. With its combination of noodles, vegetables, and protein, it's a great meal for any occasion. So next time you're looking for a quick and easy meal, give Singapore chow mein a try!