This recipe for Singapore noodle stir fry is healthier and tastier than anything you can get from a takeout, and it is ready in less than half an hour.
What Do You Need?
It is best to cook this recipe in a large wok. If you don’t have a wok then you can use a large frying pan.
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A heavy bottom frying pan is best as this will transfer more heat into the ingredients, cooking the ingredients faster.
You will need a knife and chopping board to prepare the vegetables. You will also need a couple of small ramekins for the spice mix and the sauce.
To prepare the noodles, you will need to soak them in water so you will need a bowl for this. You will also need kitchen paper to dry them off afterwards.
Can’t get enough noodles? Then take a look at our Hokkien Noodles Recipe
Tips And Tricks
This Singapore noodle stir fry is a straightforward recipe, but if you aren’t used to this style of cooking then there are a few tips and tricks that you should follow.
- Speed – Speed is the key with this dish. The ingredients need to be cooked hot and fast.
- Preparation – Make sure that all of your ingredients are prepared before you start cooking. When you are cooking at high temperatures you could risk burning some of the ingredients if you are spending time chopping and preparing whilst the wok is already in action.
- Oil – Let the oil come up to temperature before you start cooking. You want to hear that satisfying sizzle when you throw the ingredients into the wok. You can add a little bit more oil as you are cooking if you need to, as it is important that the ingredients don’t stick.
- Noodles – Make sure you soak the noodles before you use them. You also need to dry them to prevent them from being too soggy. Lay them on kitchen paper after soaking to absorb the excess water. Don’t overcook the noodles – they will become mushy and the stir fry will be ruined.
Here’s our guide to the Best Chinese Restaurants in Sydney
How Can You Customise This Recipe?
This is a recipe for a classic Singapore style noodle stir fry, but you can make some changes to it if you want to.
- Noodles – If you can’t get hold of Singapore Vermicelli noodles then you can use standard egg noodles. They will need to be soaked and dried beforehand, and they might need to be cooked for a minute or two longer as they are thicker.
- Vegetables – onions, red peppers and spring onions are a classic combination that work really well with the bean sprouts in this recipe. You can also add in other vegetables like peas, mushrooms, spring greens or Asian cabbage, bamboo shoots and water chestnuts.
- Shrimp – If you don’t like seafood then you can leave out the shrimp and have a vegetarian noodle stir fry. Alternatively, you could use chicken. If you are swapping the shrimp for a different type of meat then make sure that you adjust the cooking time accordingly. Another great option is to add cubes of firm tofu to your Singapore noodles.
- Spice – You can make this dish as spicy or as mild as you want by adjusting the amount of fresh chilli and chilli powder. You can also use some chilli oil to add an extra kick.
- Garnish – Chopped spring onion makes a great garnish for this noodle stir fry. You could also use some crispy fried bacon lardons, a sprinkle of chilli flakes, or a wedge of lemon to squeeze onto the shrimp.
If you love the tastes of South East Asian food, see our review of Melbourne’s Laksa Garden