Right out the gate, I must state that I know that Singapore Noodles are actually very hard to find in Singapore (setting for most of the book/movie Crazy Rich Asians). Just as fortune cookies and General Tso’s Chicken aren’t really from China, Singapore Noodles aren’t really from Singapore. You’re much more likely to find them in Hong Kong or in Chinese food joints in western countries.
That being said, this noodle dish is absolutely scrumptious and has “Singapore” in the name, so I just have to share my recipe with all you readers and watchers of Crazy Rich Asians. I loved the book when I read it last year and had a blast seeing the movie and being a crazy Asian with mom and sister this past weekend 🙂
The dumplings featured in Crazy Rich Asians would be fun to cook up for a special occasion, but they’re very time-consuming to make. Singapore noodles? Way easier and equally delicious! Just make sure you have everything chopped and measured ahead of time because once the cooking begins, everything moves along quite quickly.
Happy reading and happy eating!
5 ½ ounces dried rice vermicelli
16 ounces jumbo shrimp, peeled and deveined
2 teaspoon soy sauce
2 teaspoon Chinese rice wine
1 teaspoon cornstarch
2 tablespoons curry powder
2 tablespoons fish sauce
1 tablespoon oyster sauce
3/4 cup chicken stock
2 eggs, lightly beaten
2 cloves of garlic, minced
1 tablespoon minced ginger
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 ounces bean sprouts
3 green onions, sliced thin
oil for stir-frying
- Soak the dried rice noodles in very hot tap water for 3 minutes. Start pulling the noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water and to wash off excess starch.
- Place shrimp in a bowl and season with the soy sauce, rice wine, and cornstarch. The cornstarch will keep the meat moist and the shrimp firm.
- Measure out the curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock.
- Heat a wok over high heat until very hot then add a tablespoon of oil, swirl to coat, then add the egg, swirling then scrambling. Put the egg on a plate and set aside. Add 2 tablespoons of oil, then add the garlic and ginger, and fry until fragrant. Add the shrimp and cook until pink.
- Add the onion, red and green bell peppers, and bean sprouts. Fry while stirring vigorously. Until the vegetables are a bright color. Add the curry powder and stir-fry until fragrant, then pour in the chicken stock and fish sauce mixture. Stir, to combine, then add the noodles and return the egg to the pan. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water. Top with scallions, then serve immediately.
If you make these crazy delicious noodles, I’d love to hear how they turned out. Please share in the comments below!