In Singapore, you will find a huge variety of stir fry noodles, each with different taste and flavour. One among them is curry powder flavoured noodles with oyster sauce. Most of the Singapore noodles prepared are yellow in colour, which is due to the turmeric used in it. I have prepared my own curry powder for the noodles, which gave a different taste. You can use chicken, prawns or any meat you like, but I have seen a lot more of prawns in Singapore noodles. The Singapore noodles is made using rice noodles usually, but I have used maggi type or ramen type noodles. Noodles can be stir fried or prepared with a little soup as well. You can use any colourful vegetables that are also crunchy.
In the restaurants, I have tasted Singapore noodles with small
shrimps (prawns) and chicken. I have used both prawns and chicken this
time for my Singapore noodles.
I have made my own curry powder for the Singapore noodles and used
this curry powder for other dishes as well. In this Singapore noodles, I
have used chicken stock cube for the stock and made it a little saucy,
you know with some soup, so that the curry flavoured sauce gets well
absorbed by the noodles. I enjoyed this curry flavour noodle soup.
Ingredients
- Chicken – 50 to 80 gms
- Prawns (small, blanched) – handful
- Oil – 2 tbsp
- Garlic cloves (chopped) – 1 tsp
- Ginger – 1 tsp
- Black Pepper powder – 1/4 tsp
- Sesame oil – 1 tsp
- Curry powder – 1/4 tsp Curry powder (roasted)
- Aniseed (saunf) – 1 tsp
- Cumin seeds – 1 tsp
- Black pepper seeds – 1/2 tsp
- Coriander seeds – 2 tsp
- Cloves – 5 to 6
- Green cardamom – 2
- Cinnamon stick (1 inch) – 1 Vegetables
- Oil – 1 to 1 1/2 tbsp
- Cauliflower florets – 3
- Carrot – 1
- Capsicum (red and green) – 1/2
- Red chilli (long) – 1
- Cabbage (sliced) – handful
- Bean sprouts – handful or more
- Onion (sliced) – 1/2
- Spring onion (white part) – 1
- Mushrooms – 3
- Curry powder – 1/2 tsp
- Black Pepper powder – 1/4 to 1/2 tsp
- Turmeric powder – 1/4 tsp
- Sesame oil – 1/2 tsp Other ingredients
- Noodles – 50 to 60 gms
- Oil – 1 tbsp
- Sesame oil – 1/2 tsp
- Garlic clove (chopped) – 1
- Dark soya sauce – 2 to 3 tsp
- Vinegar – 1 tsp
- Oyster sauce – 1 1/2 tbsp
- Salt as per taste
- Sesame oil – 1/2 tsp
- Curry powder – 1 tsp
- Black Pepper powder – 1/4 to 1/2 tsp
- Sugar – 1 tsp
- Water – 1 1/3 cup
- Chicken stock cube – 1/2
Method
- Roasting and grinding curry powder
- Roast all the spices on low flame, until smoke and aroma comes from them. Allow them to cool and grind to a fine powder. Prepare Vegetables and noodles
- Slice or shred the vegetables into similar shape. You can add any vegetable. Adjust the quantity as per your taste.
- Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12 to 15 mins.
- Strain it in a strainer and rinse under cold water. Keep the noodles separated from each other.
- Strain it again and toss with 1 tsp vegetable or sunflower oil. This will stop the noodles from sticking to each other. Keep it aside. Procedure
- Take a wide kadai (vessel) or wok, add 1 1/2 tbsp oil, sesame oil and when hot add all the vegetables like carrot, cauliflower, onion, spring onion (white part), cabbage, red chillies, mushroom and sauté for 2 mins on high flame. Add curry powder, turmeric powder and pepper powder. Sauté for 2 mins and mix well.
- Add capsicum and sauté for 30sec, switch off, transfer in a plate.
- Take the same kadai or wok, add oil and sesame oil . When hot, add chicken pieces and cook for 3 to 4 mins on high flame. Add all the spices like curry powder, ginger, garlic, pepper powder and mix well. Cook on medium flame until the chicken is almost cooked.
- Add small prawns (blanched), cook for further 2 mins. It will start to leave water. Switch off and transfer to a plate with its liquid.
- Take the same kadai or wok, add 1 tbsp oil and sesame oil. When hot, add 1 tsp garlic, chopped spring onion (green part) and noodles. Stir for 1 to 2 mins.
- Add chicken stock cube, pepper powder, 1/4 tsp curry powder. Mix all for 1 min and then add water. Allow it to boil for 2 mins.
- Add all the sauces, sugar, salt and curry powder. Cook for 2 to 3 mins on medium flame.
- Add cooked chicken and prawn. Simmer for 3 mins so that the noodles can absorb the liquid.
- Add all the vegetables, mix well and cook for 2 to 3min on medium flame, stir well.
- Check the seasoning and switch off.
- Serve immediately the hot curried noodle soup or Singapore noodles.
Notes
- I have added the ingredients and spices as per my taste. You can adjust them according to yours.
- You can add or reduce the vegetables and meat as per your taste.
- Always taste and see if it is to your taste so that you have the opportunity to adjust ingredients to your liking.
- You can use any oil like peanut oil, vegetable oil or sunflower oil. I use sunflower oil often, so I have used it for this recipe as well.
- Add the sauces again as per taste and brand as well. Sauces from different brands differ in taste, concentration and quality.
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