Homemade singapore noodles

[Hoover.]

been having a go at this over the years and just can't seem to get it right......

first issue was re-hydrating the "angel hair" vermicelli noodles...... always ended up as a gloopy mess....... now realised have to wash them a few times to remove starch.

I add a mix of light and dark soy, and it then just back to a slimy mess

any one got a good base recipe, and few tips on the finer points ?

[Bit of a Unit]

Smoking hot wok, fry your none noodle ingredients with rice wine, minced garlic ginger and chill. Add a couple of teaspoons of curry powder and a dash of light soy. Stir fry fir a few minutes more add strained noodles to heat through and coat with the sauce in the wok. Serve with fresh chopped chillis and spring onion.

I use chicken, pork, mangetout, bean sprouts, onion, mushrooms, prawns with the noodles. A one egg omelette made first can be shredded in as well.

[OllieC]

I always like to add the juice of a lime to this sort of dish

[Hoover.]

What noodles do you use.... I want to use the vermicelli noodles..... (preferably the dried ones as its a cupboard clearance)

[Mobile Chicane]

Dunk the noodles in copious amounts of salted boiling water until al dente, and then into ice cold water to stop the cooking process.

Strain in a colander and keep tossing until cool but separate.

[rich83]

A light dusting of msg :-)

[bashman]

I always follow this recipe http://youtu.be/F9s6cykP968

The right brand curry sauce makes quite a difference to texture and taste, I always use the ferns one now

https://wingyipstore.co.uk/p-8585-ferns-curry-past...

[slowx]

The most important thing is how you prep the vermicelli noodles.

To get that restaurant made Singapore Noodle feel, do not buy thin vermicelli noodles, buy the chinese dried packed ones for good results.

I'll list the items you need for the best results, some of it you might never known it was used in the first place.

Vermicelli noodles
Curry powder(most restaurant don't use it, but can be added if you like that flavour)
Turmeric powder
Shaoxing rice wine
Sesame oil
Red chili
Spring Onion

• Egg(beat)
• Green pepper(sliced)
• Beansprout
• Prawns/shrimps
• Cha Siu(chinese barbecue pork, sliced)

*these really depends on what you want to put in, it can be a lobster is you wish to*

Steps to prep that vermicelli noodle

Boil water, add salt(tea spoon), add cooking oil(table spoon), as soon as water is at boiling point, throw noodles in, then turn off heat straight away, count to 1m30s(depending on noodle brands, some might take longer some might take less time) then strain noodles out and spread it on a large plate evenly, then place a dry cloth over and leave it to cool down.

MUST NOT HAVE HEAT WHEN PREPPING NOODLE

Wok/pan, doesn't matter, high heat, add oil, throw egg, chili, onions, prawns, pork, pepper, beansprout in, cook at high heat for a short time.

Add noodles, add Turmeric powder(small amount), salt, rice wine, stir fry it at high heat till the powder is mixed in.

Taste it, add more salt if needs to, at the end before served on plate, add sesame oil.

The problem with noodles turning in to a pile of soggy mess is because it was over cooked, and it was not dried to prevent it soaking up water even tho it was taken out.

A Singapore noodle needs to be cooked fast, to put it into perspective, a restaurant kitchen only takes 1m30s - 2min to cook one up.

Reason for high heat is to burn all moisture off from the veg and meat so the noodles wont soak it up and turn into a soggy mess.

Most important ingredient is Turmeric Powder, not curry powder, that is the thing which gives it that taste and yellow colour.

A trick to use if you find your noodles is too dry when cooking, splash some water in, only add small amount at a time until it gets to your desire moisture.

Remember, speed and high heat.

[Vyse]

You need to buy the dried stuff from China town. All you need to do is poor hot boiling water from the kettle and leave for 30 seconds then drain. Then toss it in the wok after the other ingredients have had a cooking.

Even still your going to struggle to recreate the same taste as you get in a restaurant as home burners lack heat. You need wok burners with very high BTU to achieve that aroma called wok hay. It's almost like a charring/smokey taste that gives the dish an extra dimension.


Check the flame at 4.30

http://www.google.co.uk/url?sa=t&source=web&am...

[rich83]

Im making this today... got the char sui marinating in the fridge :-)

[motco]

Vyse said:

You need to buy the dried stuff from China town. All you need to do is poor hot boiling water from the kettle and leave for 30 seconds then drain. Then toss it in the wok after the other ingredients have had a cooking.

Even still your going to struggle to recreate the same taste as you get in a restaurant as home burners lack heat. You need wok burners with very high BTU to achieve that aroma called wok hay. It's almost like a charring/smokey taste that gives the dish an extra dimension.


Check the flame at 4.30

http://www.google.co.uk/url?sa=t&source=web&am...

Looks as if the USA flogged their old Saturn V rockets to Chinese restaurants to use as burners!

[Vyse]

Its also quite crazy how the guy can hold the metal handle without a cloth.

motco said:

Looks as if the USA flogged their old Saturn V rockets to Chinese restaurants to use as burners!

Here's a couple more video showing the kind of heat required to achieve authentic stir fried food.

https://www.youtube.com/watch?v=cGEHcGVYzmw


7:30 onwards

https://www.youtube.com/watch?v=E7yj3Fi3R38

Edited by Vyse on Tuesday 20th January 18:20

[rich83]

With Green Beans in XO sauce

[slowx]

Vyse said:

You need to buy the dried stuff from China town. All you need to do is poor hot boiling water from the kettle and leave for 30 seconds then drain. Then toss it in the wok after the other ingredients have had a cooking.

Even still your going to struggle to recreate the same taste as you get in a restaurant as home burners lack heat. You need wok burners with very high BTU to achieve that aroma called wok hay. It's almost like a charring/smokey taste that gives the dish an extra dimension.


Check the flame at 4.30

http://www.google.co.uk/url?sa=t&source=web&am...

Not many Chinese will know what is wok hei, let alone the average westerners...lol

It's true to some extent the average home cooker unit will fail to get that special taste in some of the recreated food, but getting close is not as far fetch as it seems.

The most important equipment is flame, lots of it, most chinese food is cooked quickly, most stir-fry are done within 2mins, that's why most stir-fry dishes has everything cut/sliced into little pieces, cooks quicker.

And a good stock is a must for all chinese cooking, almost all good chinese kitchen have a good stock for cooking, it's used everywhere.

Anyway, for all home cooking, I do recommend cooking in small portions will give a better result, you do have to take into consideration why a restaurant needs such high flame power output, they need to get things done quickly.

[Hoover.]

sounds like my major issue is heat.... got la cruesste wok, which when I bought was told not to overheat........ unds like I nedd a metal wok that
can be heated to the max, and La Cruesstte has miss sold an item

[TIGA84]

Vyse said:

Even still your going to struggle to recreate the same taste as you get in a restaurant as home burners lack heat. You need wok burners with very high BTU to achieve that aroma called wok hay. It's almost like a charring/smokey taste that gives the dish an extra dimension.

No kidding. I asked not that long ago in my local chinese how I can order a takeaway for 4 and him to say "10 mins".

His burners will bring a wok of water to boil in around 45 seconds apparently. Try that on your Aga!