Whenever I have dim sum with my family, I can almost always expect a rice dish and a noodle dish to end off the feast. One of the staple noodle dishes that we order is Singapore fried noodles (星洲炒米). Today, I tried my hand at frying this up~ So how did I do? I don’t think I got the color right, and I think this tastes more like regular curry noodles. In my opinion, Singapore fried noodles is essentially curry noodles. But there’s something distinct about it that strays it away from that title. Nonetheless, anything curry is yummy – so this is too!
red bell pepper
chicken breast (or shrimp!)
(korean) pickled radish
curry paste (or powder!)
ginseng (or ginger!)
“hot & spicy barbecue sauce” = 沙茶醬 (any hot chili paste)
Other: oyster sauce, fish sauce, scallions, celery
- Slice pepper, onion, mushrooms, chicken, radish, (scallions, celery) thinly.
- Beat egg. In a pan under medium heat, pour egg to make a thin egg sheet. Cook for 1 min on each side. Transfer to a cutting board, roll egg sheet and slice thinly.
- Sauce: Add oil, curry, soy sauce, ginseng (ginger), salt, shacha sauce, (oyster sauce, fish sauce) to pan. When curry is almost dissolved, pour in stock. Let it simmer for 4 mins.
- Soak noodles for at least 5 mins.
- Add all vegetables and chicken into sauce and cook for 4 mins. Then add in noodles and cook until well done. Add egg slices, turn off heat, and serve!
– May need to continue adding stock, for preferred consistency.
– Make sure to stir often, to prevent any sticking or burning.
APRIL 27, 2013
So I finally ate my leftovers of this for dinner tonight…4 days after I cooked it. I have to take my words back from before, because this tastes legit. It tastes almost like I got takeout from a Chinese restaurant. Must. Make. Again. It is officially #1 on the list to cook for my family! I couldn’t stop complementing on my cooking skills during and after every bite, oh boy.