Pops' Singapore Noodles

Show: East Meets West With Ming TsaiEpisode: More Cooking with Mom and Pops

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
12 min
Level:
--
Yield:
4 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 12 min
Total:: 52 min

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Ingredients

There are dozens of noodles famous in Singapore from the street hawkers to upscale restaurants; Singapore noodle is not one of them.
The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.
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

Directions

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.

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Comments & Reviews

recipe Pops' Singapore Noodles
M Seattle, WA 10-30-2008
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Singapore-a-licious
Rated: 4 stars out of 5

This dish was available on many menus in Hong Kong where I lived for a little bit and this recipe is the closest to those... delicious noodles that I've ever come. Try mixing in your curry powder a little at a time and taste. I didn't quite use as much as was specified and still think will cut back a little more, but overall really tasty and different dish. Read more
recipe Pops' Singapore Noodles
FRED Apopka, FL 05-31-2008
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Great recipe
Rated: 5 stars out of 5

My compliment's to Ming's dad. Turned out fantastic. Only issue I had was that it took longer to stir fry as indicated.... Probably my Wok does not get as hot as it should! The result, however, was superb. I have eaten Singapore Noodles many times from various restaurants and this was as good or better than the best. Don't understand why other people thought it is dry!!! This dish does not require a sauce and shouldn't have one.Read more
recipe Pops' Singapore Noodles
Anonymous 02-15-2008
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Could you join Gary Rhodes in China?
Rated: 5 stars out of 5

Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new... UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.Read more
recipe Pops' Singapore Noodles
Anonymous 02-13-2007
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too much curry
Rated: 2 stars out of 5

Like someone else had mentioned, this was very dry. when i threw in the curry and tried to mix it, it got all clumped up. ... don't use as much curry powder as the recipe says. i personally would not make this recipe again.Read more
recipe Pops' Singapore Noodles
Anonymous 08-06-2006
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Comforting Standby
Rated: 5 stars out of 5

This is an excellent recipe that is very comforting in reminding us of our favorite childhood foods.
recipe Pops' Singapore Noodles
Anonymous 02-06-2005
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Good but needs a little work
Rated: 4 stars out of 5

This was good, but very dry. May be better to add the curry mixed with a small amount of liquid.