Ramen or Egg Noodles - 2 - 3 servings
- Salt to taste
- Coriander - chopped
- 2 - 3 Cups Chinese Cabbage - chopped
- 1 medium Onion
- 2 cloves Garlic - chopped
- 2 -3 Carrots - cut into strips (sometimes when in a hurry, I slice them into thin wheels)
- 1 medium Red Pepper - chopped
- 1 Red Chillie - finely chopped
- Peanut or sunflower oil for frying
- 1 tbsp Sesame Oil - (most of the flavour in this dish comes from the sesame oil, so it is not an ingredient you can leave out)
- 1 tsp Tamarind in 50ml boiling water If you don't have tamarind, you can use a tablespoon of lemon juice.
- 1 Chinese vegetable or mushroom stock cube Add to the hot water, with the tamarind. Any other vegetable or chicken stock cube will also work.
- 2 - 3 tbs Light Soya Sauce
- 1 tsp Brown Sugar
- 5ml Curry Powder - hot or not is up to you.
- 5 ml Lime juice - I use lemon when I don't have lime.
- 150 ml Luke warm water
- 1 heaped tbsp All purpose flour
- A bit of extra, cold water.
NB: Mix the sauce ingredients before you start the stir-fry because you will add it while the pan or wok is still hot. Cook the noodles first, or while you are making the stir-fry.
Add the noodles to fast boiling water. Cook for 2 - 5 min, (until al dente) drain and set aside.
To make the stir-fry:
In a wok or heavy skillet - heat the peanut/sunflower oil and sesame oil.
This dish is prepared on a very hot plate; stir constantly to avoid burning.
When the wok is very hot, add carrots, onions and garlic and stir-fry for about 1 min.
Add the rest of the veggies, mix everything and stir-fry for another 2-3 minutes. Be careful not to overcook it and keep residual cooking in mind; the veggies must be crispy in the end.
After about 3 min, pour the sauce over, cook through, and immediately remove from the heat.
To make the sauce:
Put the tamarind in 50ml hot water. Let it stand for a few minutes, then strain, You will only use the juicy extraction; discard the tamarind skin and pips.
Combine all the ingredients except flour, and stir well.
Add a little bit of cold water to the flour, and stir until it is a smooth paste, free of any lumps.
Add the rest of the sauce ingredients to the flour paste and stir through.
Pour over the cooked stir-fried veggies on the hot plate, and stir well. It will start bubbling and cooking almost immediately. If the sauce is too thick, you can add a small amount of water.
Cook for 30 seconds to 1 min only, and remove from heat.
Add the cooked noodles and mix well, making sure the sauce coats all the noodles. Garnish with chopped coriander and serve in Chinese bowls.
My Singapore Noodles recipe was created by speaking to many street food vendors in Singapore and Malaysia, and watching even more of them doing what they do best, for 3 years. It is not a served-upside-down-pretty-fancy-restaurant version. It is the real thing; street food, served in little square folded wax paper packets and eaten for breakfast, lunch or supper. I have served it to Singaporeans, and they loved it, so I know it is authentic!
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