Despite their name, Singapore noodles are not strictly from Singapore, but are a Western invention borrowing on the cuisine of the country. Because of its location, Singaporean cuisine is influenced by a mixture of Malay, Chinese, Indonesian and Indian flavours, hence the combination of noodles and turmeric in this recipe.
The noodles are spicy without losing the overall fragrance of the finished dish and can be cooked from scratch in around ten minutes - a useful way of using up any leftover ingredients lurking in the fridge. Some recipes for Singapore noodles list a never ending variety of obscure ingredients, but this version is made from items likely to be found in the kitchen without shopping especially for costly ingredients.
How to Make Singapore Noodles
Ingredients
- 1 clove garlic
- 1 x 2cm pc ginger, finely grated
- Half red chilli, de-seeded and finely chopped
- 3 rashers good streaky bacon, chopped
- 2 spring onions, chopped
- Greens of your choice, finely shredded (savoy cabbage, carrots, mushrooms, beansprouts etc)
- One teaspoon of turmeric
- 2 handfuls cooked medium egg noodles, drained and then cooled under cold running water, drained thoroughly and tossed in a little sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon chilli sauce, if wished, for extra heat
Method
- Fry the bacon in a little oil along with the garlic, ginger and chilli. If the bacon begins to stick and "catch" a little do not worry, this will only add to the smokiness of the finished dish.
- Add the turmeric and stir to coat everything in the pan with its yellowy colour.
- Add in the vegetables and stir fry ,adding a splash of water to add steam to the vegetables if necessary and if the mixture sticks too much (approx 1 tablespoon).
- Once the vegetables are cooked but still crunchy, tip in the noodles along with 1 tablespoon soy sauce and the chilli sauce, if using. Mix well, and when the noodles are heated through, serve immediately.
Variations
This dish works well with chicken, prawns, shrimps or pork, or even a mixture of all of these together. If feeding children, leave out the chillies for a milder version.
This recipe is fiery and aromatic - a perfect dish for any day of the week, and quick enough to make after a long day at work. It uses everyday storecupboard ingredients and can be made at short notice. Making this at home will be quicker than ordering from the local takeaway! Singapore noodles are a great way to incorporate more vegetables into the diet, just use what you have to hand. Children (and adults!) who wouldn't normally eat cabbage for example will happily eat it once fried with noodles and drizzled with a little soy. Instead of venturing to the takeaway after a long day, try making these noodles yourself for a satisfying spicy dish.
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