Best 2 Singapore Street Noodles Recipes

Tantalize your taste buds with the delectable flavors of Singapore street noodles, a symphony of textures and aromas that capture the essence of this vibrant culinary hub. From the iconic Hokkien mee, a symphony of thick, chewy noodles wok-fried in a rich prawn broth, to the tantalizing Char kway teow, where flat rice noodles are stir-fried with a medley of savory ingredients, each dish embodies the vibrant spirit of Singapore's street food culture. Embark on a culinary journey through the bustling streets of Singapore, where the sizzling woks and fragrant aromas beckon you to indulge in these noodle masterpieces. This article presents a curated collection of authentic Singapore street noodle recipes, each meticulously crafted to transport you to the heart of this culinary paradise.

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

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

POPS' SINGAPORE NOODLES

Pops' Singapore Noodles image

Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.

Provided by Ming Tsai

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

Steps:

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
PLATING Serve family style on an oval platter.

Tips for Making the Best Singapore Street Noodles:

Use fresh, high-quality ingredients. This will ensure that your noodles are flavorful and delicious.

Don't overcook the noodles. They should be cooked al dente, with a slight bite to them.

Use a generous amount of sauce. The sauce is what gives Singapore street noodles their signature flavor.

Add vegetables and protein to your noodles. This will make them a more complete and satisfying meal.

Serve the noodles immediately. They are best enjoyed fresh and hot.

Conclusion:

Singapore street noodles are a delicious and easy-to-make dish that is perfect for a quick and tasty meal. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give Singapore street noodles a try. You won't be disappointed!