\nThis recipe combines the rich flavors of Singaporean curry with the springiness of vermicelli noodles and succulent shrimp. A perfect blend of East meets West, this dish is a flavorful and aromatic treat.<\/p>\n
When it comes to spicy and flavorful noodle dishes, few cuisines can match the bold flavors of Singaporean cooking. The island nation’s unique blend of Chinese, Malay, Indian, and Southeast Asian influences has given rise to a diverse array of noodle recipes that are sure to tantalize your taste buds. In this article, we’ll explore 18 spicy Singapore-style noodles recipes with a twist, each one showcasing the country’s love for bold flavors, aromas, and textures.<\/p>\n
From classic dishes like Singaporean curry vermicelli with shrimp to innovative creations like crispy noodle pancakes and spicy coconut broth, there’s something for every palate in this collection. Whether you’re a fan of seafood, meat, or vegetarian options, these recipes are sure to transport your taste buds to the vibrant streets of Singapore.<\/p>\n
\nThis recipe combines the rich flavors of Singaporean curry with the springiness of vermicelli noodles and succulent shrimp. A perfect blend of East meets West, this dish is a flavorful and aromatic treat.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 package of vermicelli noodles Instructions:<\/strong><\/p>\n 1. Cook vermicelli noodles according to package instructions. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup char siu pork, sliced Instructions:<\/strong><\/p>\n 1. Cook rice noodles according to package instructions and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked rice noodles Instructions:<\/strong><\/p>\n 1. Cook rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g fresh crab meat (jumbo lump or flaked) Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chicken or vegetable stock Instructions:<\/strong><\/p>\n 1. In a large pot, combine stock, coconut milk, laksa paste, onion, garlic, ginger, cumin, turmeric, paprika, salt, and pepper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions; set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g egg noodles Instructions:<\/strong><\/p>\n 1. Cook the egg noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour and cornstarch. Cooking Time:<\/strong> About 15-20 minutes (depending on number of pancakes)<\/p>\n Ingredients:<\/strong><\/p>\n – 200g beef strips (e.g., ribeye or sirloin) Instructions:<\/strong><\/p>\n 1. Cook the noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb roast duck breast, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Heat oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of rice noodles Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions; set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 packet of thin rice noodles (hor fun) Instructions:<\/strong><\/p>\n 1. Cook the hor fun according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Singapore noodles (or rice noodles) Instructions:<\/strong><\/p>\n 1. Cook Singapore noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz crab meat (jumbo lump or flaked) Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup rice noodles Instructions:<\/strong><\/p>\n 1. Cook rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g yellow noodles Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup rice noodles Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package round wonton wrappers (about 20-24 wrappers) Instructions:<\/strong><\/p>\n 1. Preheat a large pot of water and cook the noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to spice up your noodle game with these 18 Singapore-style recipes! From classic dishes like Singapore Laksa Noodle Soup and Singapore Chilli Crab Noodles, to innovative twists like Stir-Fried Singapore Noodles with Chicken and Bell Peppers, there’s something for every palate. Discover the bold flavors of Southeast Asia in these easy-to-make recipes, featuring ingredients like shrimp, char siu pork, tofu, and more. Whether you’re a seasoned cook or just looking for inspiration, this collection is sure to ignite your passion for cooking!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to spicy and flavorful noodle dishes, few cuisines can match the bold flavors of Singaporean cooking. The island nation’s unique blend of Chinese, Malay, Indian, and Southeast Asian influences has given rise to a diverse array of noodle recipes that are sure to tantalize your taste buds. In this article, we’ll explore … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":15387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-15770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=15770"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15770\/revisions"}],"predecessor-version":[{"id":15771,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15770\/revisions\/15771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/15387"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=15770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=15770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=15770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups mixed vegetables (e.g., bell peppers, carrots, green beans)
\n– 12 large shrimp, peeled and deveined
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups curry sauce (homemade or store-bought)
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
\n3. Add mixed vegetables, garlic, ginger, curry powder, turmeric, salt, and pepper. Stir-fry for 2-3 minutes.
\n4. Pour in curry sauce and stir to combine. Simmer for an additional 2-3 minutes.
\n5. Serve cooked vermicelli noodles with the shrimp and vegetable mixture. Garnish with fresh cilantro leaves.<\/p>\nSpicy Singapore Noodles with Char Siu Pork<\/h2>\n
\nExperience the bold flavors of Southeast Asia with this spicy and savory dish that combines tender char siu pork with a flavorful stir-fry of noodles, vegetables, and spices.<\/p>\n
\n– 200g rice noodles
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon ground white pepper
\n– Salt to taste
\n– 1-2 dried red chilies, crushed or 1-2 teaspoon sambal chili paste
\n– Scallions, chopped (for garnish)<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add char siu pork and cook until crispy, about 3-4 minutes. Remove from wok and set aside.
\n3. Add onion, garlic, and bell pepper to the wok. Cook until vegetables are tender, about 3-4 minutes.
\n4. Add soy sauce, oyster sauce (if using), ginger, white pepper, and salt. Stir-fry for 1 minute.
\n5. Add cooked noodles, char siu pork, and crushed red chilies or sambal chili paste to the wok. Stir-fry until combined and heated through, about 2-3 minutes.
\n6. Garnish with chopped scallions and serve immediately.<\/p>\nVegetarian Singapore-Style Rice Noodles<\/h2>\n
\nExperience the flavors of Singapore with this vegetarian take on a classic rice noodle dish, inspired by the city-state’s street food scene.<\/p>\n
\n– 2 cups mixed vegetables (bean sprouts, carrots, peas, corn)
\n– 1 tablespoon vegetable oil
\n– 2 cloves garlic, minced
\n– 1 small onion, thinly sliced
\n– 1 cup soy sauce-based stir-fry sauce (available at Asian grocery stores or online)
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Heat vegetable oil in a wok or large skillet over medium-high heat.
\n3. Add minced garlic and thinly sliced onion. Stir-fry until onion is translucent.
\n4. Add mixed vegetables and stir-fry for 2-3 minutes, or until they are tender-crisp.
\n5. Add cooked rice noodles to the wok or skillet. Stir-fry for about 1 minute, until noodles are well coated with the vegetable mixture.
\n6. Pour in soy sauce-based stir-fry sauce and season with salt and pepper to taste.
\n7. Garnish with chopped scallions, if desired.<\/p>\nSingapore Chilli Crab Noodles<\/h2>\n
\nSavor the bold flavors of Singapore with this iconic chilli crab noodles recipe, featuring succulent crab meat, spicy chilli sauce, and springy noodles.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 cup chilli sauce (homemade or store-bought)
\n– 1\/4 cup fish sauce
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sugar
\n– 1\/4 cup water
\n– 200g noodles (egg or rice-based)
\n– Salt and pepper, to taste
\n– Chopped scallions and crispy fried shallots, for garnish (optional)<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry until fragrant.
\n3. Add crab meat and cook until lightly browned.
\n4. In a small bowl, whisk together chilli sauce, fish sauce, soy sauce, sugar, and water. Pour into the wok and bring to a simmer.
\n5. Add cooked noodles and toss until well coated with the chilli sauce mixture. Season with salt and pepper to taste.
\n6. Garnish with scallions and fried shallots, if desired.
\n7. Serve immediately.<\/p>\nSingapore Laksa Noodle Soup<\/h2>\n
\nExperience the bold flavors of Singapore with this comforting noodle soup, a fusion of spicy and rich elements. This recipe is a simplified version of the popular street food dish, but still packs a punch.<\/p>\n
\n– 1\/2 cup coconut milk
\n– 2 tablespoons laksa paste (or substitute with sambal chili paste)
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon ground cumin
\n– 1\/4 teaspoon turmeric powder
\n– 1\/4 teaspoon paprika
\n– Salt and black pepper to taste
\n– 8 oz thin rice noodles or egg noodles
\n– Chopped scallions and bean sprouts for garnish (optional)<\/p>\n
\n2. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
\n3. Cook noodles according to package instructions. Drain and set aside.
\n4. Ladle the hot soup into bowls and add cooked noodles.
\n5. Garnish with scallions and bean sprouts if desired.<\/p>\nStir-Fried Singapore Noodles with Chicken and Bell Peppers<\/h2>\n
\nThis classic Singaporean dish is a flavorful and spicy stir-fry that combines chicken, bell peppers, and noodles in a savory sauce. Quick and easy to make, this recipe is perfect for a weeknight dinner.<\/p>\n
\n– 2 medium bell peppers (any color), sliced
\n– 1 cup Singapore noodles (thin rice flour noodles)
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 2 tablespoons soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste
\n– Chopped scallions for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat.
\n3. Add chicken and cook until browned, about 5 minutes. Remove from wok.
\n4. Add garlic, bell peppers, and soy sauce to wok. Stir-fry for 3-4 minutes, or until vegetables are tender.
\n5. Return chicken to wok; stir in oyster sauce (if using) and sesame oil.
\n6. Combine cooked noodles with chicken mixture; season with salt and pepper to taste.
\n7. Garnish with chopped scallions and serve immediately.<\/p>\nSingapore-Style Prawn and Egg Noodles<\/h2>\n
\nA flavorful and spicy noodle dish that combines succulent prawns with springy egg noodles, inspired by the streets of Singapore. This recipe is a perfect blend of Asian flavors and textures.<\/p>\n
\n– 12 large prawns, peeled and deveined
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 teaspoon soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– 1\/4 teaspoon ground white pepper
\n– 2 eggs, beaten
\n– Salt to taste
\n– Chopped scallions and chili flakes for garnish (optional)<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add prawns and cook until pink, about 2 minutes per side. Remove from pan and set aside.
\n3. In the same pan, add onion, garlic, and ginger. Cook until onion is translucent, about 1 minute.
\n4. Add soy sauce, oyster sauce (if using), and white pepper to the pan. Stir to combine.
\n5. Push the onion mixture to one side of the pan. Crack in eggs and scramble until cooked through. Mix with onion mixture.
\n6. Add cooked prawns back into the pan and stir to combine with noodles and egg mixture.
\n7. Season with salt to taste. Serve hot, garnished with scallions and chili flakes if desired.<\/p>\nCrispy Singapore Noodle Pancake<\/h2>\n
\nA twist on traditional pancake recipes, this crispy Singapore noodle pancake combines the flavors of Southeast Asia with a satisfying crunch. Perfect as a snack or appetizer, it’s sure to impress your guests.<\/p>\n
\n– 1\/2 cup cornstarch
\n– 1\/4 cup grated cabbage
\n– 1\/4 cup chopped scallions (green onions)
\n– 1\/4 cup cooked Singapore noodles (or rice noodles)
\n– 1 egg, beaten
\n– 1\/4 teaspoon salt
\n– Vegetable oil for frying<\/p>\n
\n2. Add grated cabbage, chopped scallions, cooked noodles, and beaten egg to the bowl. Mix until well combined.
\n3. Season with salt to taste.
\n4. Heat about 1-2 inches of vegetable oil in a non-stick skillet over medium-high heat.
\n5. Using a ladle or spoon, drop small amounts of batter into the hot oil.
\n6. Flatten each pancake slightly and cook for about 3-4 minutes on each side, until golden brown and crispy.
\n7. Remove from oil and place on paper towels to drain excess oil.<\/p>\nSingapore-Style Sambal Beef Noodles<\/h2>\n
\nA spicy and savory Singaporean-inspired dish that combines tender beef, flavorful sambal sauce, and springy noodles.<\/p>\n
\n– 2 cups sambal sauce (homemade or store-bought)
\n– 1 cup noodles of your choice (e.g., egg noodles, rice noodles, or udon)
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– Salt and pepper to taste
\n– Chopped scallions and bean sprouts for garnish (optional)<\/p>\n
\n2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
\n3. Add the beef strips and cook until browned, about 2-3 minutes.
\n4. Pour in the sambal sauce and stir to combine with the beef. Bring the mixture to a simmer and cook for 1-2 minutes or until the sauce has thickened slightly.
\n5. Combine the cooked noodles and beef-sambal mixture. Season with salt and pepper to taste.
\n6. Garnish with chopped scallions and bean sprouts, if desired.<\/p>\nSingapore Noodles with Roast Duck and Mushrooms<\/h2>\n
\nThis fusion dish combines the rich flavors of roast duck with the spicy kick of Singapore noodles, all wrapped up with earthy mushrooms. A perfect blend of East meets West, this recipe is sure to delight!<\/p>\n
\n– 2 cups cooked Singapore noodles (see note)
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tbsp vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tsp soy sauce
\n– 1 tsp oyster sauce (optional)
\n– Salt and pepper to taste
\n– Scallions, chopped (for garnish)<\/p>\n
\n2. Add duck strips and cook until browned, about 3-4 minutes. Remove from wok and set aside.
\n3. Add onion and garlic to the wok; stir-fry until onion is translucent.
\n4. Add mushrooms; cook until they release their liquid and start to caramelize.
\n5. Stir in soy sauce, oyster sauce (if using), and cooked duck.
\n6. Toss with Singapore noodles and season with salt and pepper to taste.
\n7. Garnish with chopped scallions and serve immediately.<\/p>\nLemongrass Singapore Noodles with Tofu<\/h2>\n
\nA flavorful and spicy noodle dish inspired by the streets of Singapore, this recipe combines tender tofu with fragrant lemongrass and a medley of colorful vegetables.<\/p>\n
\n– 1\/2 cup firm tofu, cut into small cubes
\n– 2 stalks of lemongrass, bruised and chopped
\n– 2 cloves of garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
\n– 2 teaspoons soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– 1\/4 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. In a large skillet or wok, heat oil over medium-high. Add tofu and cook until golden brown; remove from pan.
\n3. Add lemongrass, garlic, onion, and mixed vegetables to the pan. Stir-fry for 4-5 minutes or until vegetables are tender-crisp.
\n4. Add cooked noodles, soy sauce, oyster sauce (if using), and cumin to the pan. Stir-fry for an additional 2-3 minutes or until noodles are well coated.
\n5. Return tofu to the pan; stir-fry for a final minute.
\n6. Season with salt and pepper to taste. Garnish with cilantro leaves.
\n7. Serve hot, enjoy!<\/p>\nSingapore-Style Seafood Hor Fun<\/h2>\n
\nA classic Singaporean dish that combines the flavors of seafood and hor fun (thin rice noodles) in a savory and aromatic sauce.<\/p>\n
\n– 2 cups mixed seafood (shrimp, mussels, squid), cleaned and cut into bite-sized pieces
\n– 2 tablespoons vegetable oil
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 2 tablespoons soy sauce
\n– 2 tablespoons oyster sauce (optional)
\n– 1 tablespoon sugar
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste
\n– Chopped scallions and toasted peanuts for garnish<\/p>\n
\n2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
\n3. Add the garlic, ginger, seafood, soy sauce, oyster sauce (if using), sugar, and sesame oil. Stir-fry for 2-3 minutes until the seafood is cooked through.
\n4. Add the cooked hor fun to the wok and stir-fry for another minute to combine with the seafood mixture.
\n5. Season with salt and pepper to taste.
\n6. Garnish with chopped scallions and toasted peanuts.<\/p>\nSingapore Noodle Stir-Fry with Lap Cheong<\/h2>\n
\nThis classic Singaporean dish combines savory lap cheong sausage with a medley of colorful vegetables, all wrapped up in a flavorful stir-fry. Perfect for a quick and easy dinner or lunch!<\/p>\n
\n– 2 slices lap cheong sausage, sliced
\n– 2 tablespoons vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bell peppers, carrots, mushrooms, etc.)
\n– 2 teaspoons soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add lap cheong sausage and cook until browned, about 3-4 minutes.
\n3. Add onion and garlic; stir-fry until onion is translucent.
\n4. Add mixed vegetables and stir-fry for an additional 2-3 minutes.
\n5. Stir in soy sauce and oyster sauce (if using). Cook for 1 minute.
\n6. Combine cooked noodles with the vegetable mixture. Season with salt and pepper to taste.
\n7. Serve hot, garnished with green onions if desired.<\/p>\nSingapore-Style Black Pepper Crab Noodles<\/h2>\n
\nExperience the flavors of Singapore with this spicy and savory noodle dish featuring succulent crab meat and a bold black pepper sauce. This recipe is quick to prepare and perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 tbsp vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– 1\/4 cup black pepper sauce (homemade or store-bought)
\n– 1\/4 cup fish sauce
\n– 2 tbsp soy sauce
\n– 1 tsp sugar
\n– 1\/4 tsp white pepper
\n– 8 oz thin rice noodles
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry until onion is translucent.
\n3. Add crab meat and cook until heated through.
\n4. Stir in black pepper sauce, fish sauce, soy sauce, sugar, and white pepper. Bring to a simmer.
\n5. Combine cooked noodles with the crab mixture. Season with salt and pepper to taste.
\n6. Garnish with chopped scallions (if using). Serve immediately.<\/p>\nQuick Singapore Noodles with BBQ Pork<\/h2>\n
\nA flavorful and spicy twist on traditional noodles, this recipe combines the richness of BBQ pork with the bold flavors of Singaporean cuisine.<\/p>\n
\n– 2 cups mixed vegetables (bean sprouts, carrots, green onions)
\n– 1\/4 cup BBQ pork, sliced
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped scallions for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry until fragrant, 30 seconds.
\n3. Add mixed vegetables and stir-fry until tender, 2-3 minutes.
\n4. Add BBQ pork and stir-fry for another minute.
\n5. Add cooked noodles, soy sauce, and oyster sauce (if using). Stir-fry until combined and heated through, about 1-2 minutes.
\n6. Season with salt and pepper to taste.
\n7. Garnish with chopped scallions and serve immediately.<\/p>\nSingapore-Style Mee Goreng with Fried Egg<\/h2>\n
\nA popular street food in Singapore, Mee Goreng is a flavorful and spicy stir-fry made with yellow noodles, vegetables, and your choice of protein. Here’s a simple recipe to make a delicious Singapore-Style Mee Goreng with a runny fried egg on top.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g. bean sprouts, cabbage, carrots)
\n– 1\/2 cup cooked chicken or prawns, sliced
\n– 2 teaspoons soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– 2 eggs
\n– Chopped scallions for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
\n3. Add mixed vegetables, cooked chicken or prawns, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes.
\n4. Push ingredients to one side of the wok. Crack an egg into the other side and scramble it until cooked through.
\n5. Mix eggs with noodles and vegetable mixture. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped scallions.<\/p>\nSingapore Noodles in Spicy Coconut Broth<\/h2>\n
\nThis recipe combines the comforting warmth of coconut milk with the bold flavors of Singaporean cuisine, perfect for a quick and satisfying meal.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 can (14 oz) coconut milk
\n– 2 cups chicken broth
\n– 1 teaspoon soy sauce
\n– 1\/2 teaspoon ground cumin
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro, chopped (for garnish)<\/p>\n
\n2. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
\n3. Add garlic, ginger, and red pepper flakes (if using). Cook for an additional minute.
\n4. Pour in coconut milk, chicken broth, soy sauce, and cumin. Bring to a simmer.
\n5. Reduce heat to low and let the broth simmer while you prepare the noodles.
\n6. Combine cooked noodles with the spicy coconut broth. Season with salt and pepper to taste.
\n7. Garnish with chopped cilantro before serving.<\/p>\nSingapore-Style Wonton Noodle Soup<\/h2>\n
\nThis recipe brings together the comforting flavors of Singaporean cuisine, featuring tender wontons wrapped around a savory filling, served in a light and refreshing broth with springy noodles.<\/p>\n
\n– Filling ingredients:
\n\t+ 1\/2 cup cooked and chopped chicken
\n\t+ 1\/4 cup finely chopped scallions
\n\t+ 2 cloves garlic, minced
\n\t+ 1 tablespoon soy sauce
\n\t+ 1 tablespoon sesame oil
\n\t+ Salt and pepper to taste
\n– Broth ingredients:
\n\t+ 4 cups chicken broth
\n\t+ 2 tablespoons soy sauce
\n\t+ 2 tablespoons oyster sauce (optional)
\n\t+ 1 teaspoon sugar
\n\t+ 1\/4 teaspoon white pepper
\n– Noodles:
\n\t+ 1 package thin rice noodles (about 8 oz)<\/p>\n
\n2. In a mixing bowl, combine chicken, scallions, garlic, soy sauce, and sesame oil. Mix well to form the wonton filling.
\n3. Lay a wonton wrapper on a clean surface. Place 1-2 teaspoons of filling in the center. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
\n4. Bring the broth ingredients to a simmer in a large pot. Add the cooked noodles and wontons. Cook for 5-7 minutes or until the wontons float to the surface.
\n5. Serve hot, garnished with chopped scallions and a sprinkle of soy sauce.<\/p>\nSummary<\/h2>\n