Tuesday, April 24, 2012

Singapore Fried Noodles

Before coming to the United States, I had no idea that something called Singapore Fried Noodles existed. The first time I saw Singapore Fried Noodles in my school cafeteria, I had no idea what it was because it didn't exist in Singapore. My American friend who was with me at that time was surprised that I did not know what it was and eventually explained what it was - fried rice noodles flavored with curry powder and turmeric.

Although we fry rice noodles in Singapore differently, the American Singapore Fried Noodles is still rather tasty, and I enjoy it very much. I try not to compare it to the rice noodles we have in Singapore because they are completely different things. Here's a Singaporean's take on the American Singapore Fried Noodles.

  • 1/2 pound rice vermicelli, soaked in warm water
  • 4-6 dried shiitake mushrooms, soaked and sliced
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 carrots, julienned
  • 2 stalks celery, julienned
  • 1/2 pound bean sprouts
  • 1-2 stalks green onion, cut into 2" pieces
  • [optional]8-10 shrimps, peeled and deveined
  • 1/2 teaspoon +  soy sauce
  • 1 teaspoon curry powder
  • 1/4 teaspoon tumeric powder
  • 1 + 2 tablespoons cooking oil

  • Crack the two eggs in a bowl, beat them, and add 1/2 teaspoon soy sauce.
  • Add 1 tablespoon of cooking oil in a heated pan, and pour the eggs into the pan, swirling them around the pan to get them as thin as possible. (I used a 12" skillet.)
  • The eggs will cook quickly, and as soon as they start to set, cut the egg into quarters with the spatula, and turn each quarter over.
  • Once the eggs are cooked, remove from the pan and let cool.
  • Once cooled, roll the eggs up (like in the picture above) and slice thinly. You will get little strips of egg.

  • In the same pan, add 2 tablespoons of oil, garlic and sliced shiitake mushrooms. If you want shrimp, add them here and now.
  • When the garlic is fragrant and slightly golden brown, add the carrots, celery, egg (save a pinch as garnish) and rice noodles.
  • Fry until everything is cooked, then add bean sprouts, 2 tablespoons of soy sauce, curry powder and tumeric powder. 
  • Fry until evenly combined.
  • Add some egg strips as garnish and serve.

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