Singapore Noodles have an interesting history… like the fact that they have absolutely nothing at all to do with Singapore.
Yep, these crave-worthy curried noodles actually came from Cantonese chefs in Hong Kong in the 1950s. Likely named to give the dish a cosmopolitan flair, Singapore Noodles became an overnight hit with Hong Kong locals. With the simplicity of the dish and the fact that it’s absolutely loaded with complex flavors, it’s easy to see why!
While there are countless ways to customize this meal—from adding beef, Char Siu pork, or shrimp to mixing in whatever vegetables you have on hand—Singapore Noodles have just a few key components.
First, you need vermicelli noodles. These super-thin rice noodles are basically the gluten-free answer to angel hair pasta, and they’re becoming more widely available in major supermarkets. (If you can’t find them there, the Asian market is always a safe bet.) While some varieties of rice noodles are boiled like wheat pasta, these are typically soaked in hot water. Afterwards, it’s typical to cut these extra-long noodles into smaller pieces for stir fries.
Second, you need a good curry powder. This is a nod to Hong Kong’s past ties with India—since both were British colonies, Indian spices (and the British blends thereof) were easily accessible in this region. There are countless varieties of curry powder, so you have plenty of options to try to find your perfect fit in flavor and heat.
One bite of this, and you’ll see why these noodles are an international favorite!
6 oz rice vermicelli noodles
2 TBSP soy sauce
2 TBSP Shaoxing or sherry cooking wine
2 tsp fish sauce
1 tsp honey
1 TBSP curry powder
1/2 tsp ground white pepper
2 TBSP oil, divided
2 eggs, beaten
1/2 medium yellow onion, julienned
3 cloves garlic, minced
1 TBSP ginger, grated
1 cup shredded cabbage
1/2 oz chives, cut into 2-inch pieces
1 lb Char Siu Pork Tenderloins, sliced
Soak the rice noodles according to package directions. Drain well, cut into 3-inch pieces and set aside.
Combine the soy sauce, cooking wine, fish sauce, honey, curry powder, and white pepper in a bowl. Whisk together until well-blended, then set aside.
In a wok or large sauté pan, heat 1 TBSP oil over medium heat. Once hot, pour in the beaten eggs. Cook and fold the eggs until they look just slightly wet, then remove from the pan to a bowl. Add in the remaining oil and return the pan to medium heat. Toss in the onion, then cook and stir for one minute. Add in the garlic, ginger, cabbage, and chives; toss and cook until fragrant. Add in the eggs, pork, rice noodles, and curry sauce, tossing to combine and coat evenly with the sauce. Cook until heated through, and serve immediately.
Serves up to 5.