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Singapore Girl Makes Singapore Noodles: Recipe Using Curry Powder.

Updated on January 3, 2012
anglnwu profile image

A certified health and wellness coach, I love discussing food, health benefits and how to keep weight in check,

Take it from a Singapore girl when she says that the exotic dish, Singapore noodles, was not invented in Singapore.  Walk down the streets of Singapore and you will find Char Kuay Tiow, Mee-goreng, Mee-rubus, Mee pok,--and many names that are even hard for me to come up with phonetically but suffice to say, Singapore noodles is not one of them.

Who invented it?  No one knows.  It could be a homesick Asian person trying to recreate a noodle dish or the clever intermarriage of fusion cuisines.  The lack of geographic authenticity does not detract from this lovely aromatic dish, a meal all by itself with slices of meat, seafood, vegetables and exotic spices.

You can play with the different ingredients but you can’t dispense with one spice, that’s characteristic of this dish—curry powder.  By itself, it’s slightly bitter, even ash-like in taste but when added to food, it brings the food to a tantalizing level all its own.

Singapore Noodles
Singapore Noodles

Here’s a no-fuss recipe from a true Singaporean:

1 packet (16 ounces) of fine rice vermicelli, soaked in water for 10 to 15 minutes

1 pound of peeled shrimp

½ pound of bean sprouts

1 red pepper, thinly sliced

1 onion, thinly sliced

3 garlic, finely chopped

2 stalks of green onions, cut into 1 inch length

A few sprigs of cilantro, for garnishing

Seasonings:

1 tbsp of rice wine

1 tbsp of minced ginger

4 tbsp of soy sauce

2 tbsp of brown sugar

2 tbsp of curry powder

Salt and white pepper to taste

Method:

1. Heat about 3 tablespoons of oil in a wok.

2. Add minced ginger, garlic and sliced onion and sauté until light brown.

3. Add curry powder and shrimp.

4. Add soaked noodle, and season it with soy sauce, rice wine, and sugar. Toss to coat well.

5. Toss in bean sprouts, green onion, and sliced red pepper and mix well.

6. Season with salt and white pepper to taste.

7. Garnish with cilantro.

There you have it, 7 easy steps and one wonderful complete dish to show for. Not bad at all.


Of course, there are many versions of Singapore noodles.  Here's one with clear, simple instructions.

While you're enjoying your noodles, let's mull over some interesting facts:

Curry Powder: A Blend of Spices

The many ways of using curry powder: http://hubpages.com/hub/low-fat-curry

Chicken Curry : http://hubpages.com/hub/COCONUT-CHICKEN-CURRY-RECIPE

Comments

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  • tony0724 profile image

    tony0724 8 years ago from san diego calif

    anglnwu I am starving can I come over for dinner ?

  • anglnwu profile image
    Author

    anglnwu 8 years ago

    Hey Ju,

    So nice to hear from u--thanks for your kind comments--will talk to u via email.

  • profile image

    Juliana 8 years ago

    Hi, Angeline,

    Finally caught up with you. Read your hubs and enjoyed them. Very informative and so glad that you are doing something you've always loved - writing.

  • anglnwu profile image
    Author

    anglnwu 8 years ago

    You're very welcome. Let me know how it goes.

  • RedElf profile image

    RedElf 8 years ago from Canada

    Thanks so much for this great hub- I love noodles and I'll have to try this recipe.

  • anglnwu profile image
    Author

    anglnwu 8 years ago

    Thanks, I'm a great noodle-eater too--I love noodles and there are so many variety of them in Asia, you can really get creative just permutating them.

    Thanks for visitng--yes, chicken, beef or pork will do as well. You can even go vegetarian, just add your favorite vegetables!

  • frogyfish profile image

    frogyfish 8 years ago from Central United States of America

    Your noodles sound delicious and easy to make. Except that shrimp do not like me (and vice versa, so there!)! I think chicken would be my first pick with all those good spices along. And lots of bean sprouts too. You sound like a good noodle-cook! Yea! Thank you!

  • anglnwu profile image
    Author

    anglnwu 8 years ago

    First of all, I must thank you for your continual support and encouragement. You were in Singapore! How exciting to know--Serangoon is a nice laidback place when you were there. Have you been to Singapore lately?--it is now a thriving cosmopolitan city--all skyscrapers and very high tech--but the food, magg24, you can always count on the food--always delicious.

    Now, that I live in America, that's the only thing I miss (food!) apart from my family. I miss nothing else! Certainly not the crowd.

  • maggs224 profile image

    maggs224 8 years ago from Sunny Spain

    By the time I had finished watching the video I was positively drooling all sorts of sights and smells came back to me. I lived in Singapore for a short time in 1967 long before your time we lived just outside Serangoon on Jalan Labu Ayer and I loved every minute of it. We were newly weds and we lived in this house for about four months before moving to Dragon Gardens in Jahor Bahru. One of my hubs talks a little of this time

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