Singapore Noodles
50 Stir-fried cooked rice vermicelli, curry powder, veggies, scrambled eggs, and meat--usually chicken, beef, char siu pig, or prawns--are the main ingredients in Singapore-style noodles. Singapore noodles are a Cantonese invention that are widely available in Hong Kong takeaway and Cantonese restaurants.
- Total time:
- 40 min
- Servings:
- 4
- Cost per serving:
- $3.00
- Difficulty:
- medium
Step-by-step
Mise en place: prep all ingredients before heat. 50 Stir-fried cooked rice vermicelli, curry powder, veggies, scrambled eggs, and
Build base flavor first. For this pasta, this means achieving a stable batter.
Combine, balance salt and acid, taste at every stage. Adjust to your palate.
Rest, plate per the plating guidance below, and serve immediately.
Cook's tip
From Hilda Baci's Record Breaking Online Class.
Storage
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently to preserve texture.
Freezer: Most cooked dishes freeze 1-2 months. Cool fully before freezing in flat portions.
Plating & presentation
How to plate this dish like a pro
Twirl with tongs into a tight nest in a warm bowl. Sauce and protein cascade over the top. Finish with cheese and herb at the table.
Common mistakes
What to avoid
- 1Undersalted pasta water. Should taste like sea water (10g salt per litre).
- 2Boiling sauce after adding cream or cheese. Off the heat, always, to keep the emulsion intact.
- 3Throwing the pasta water away. The starch is the binder between pasta and sauce.
Ingredient swaps
Substitutions for diet or availability
heavy cream→cashew cream
1:1, dairy-free
parmesan→nutritional yeast
vegan, savory umami
ground beef→lentils + mushrooms
plant-based bolognese base
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