I have always loved Singapore noodles but it just never occurred to me to try making them at home. I wish I had done this so much sooner because they’re easy to make with some pretty basic ingredients (once you get your head wrapped around the idea you can to make your own chicken in your own kitchen with nary a drop of blood spilled).
Most Singapore noodle recipes include shrimp, chicken and/or barbeque pork. I created my own seitan meat (a/k/a the vital wheat beast) for this dish that combines the savoury flavoury best of all these creatures without any of the pain or death. Yeah!
Let’s get going. The wheat beast takes an hour to make. Check out my next recipe for how to make the seitanic chicken. The rest comes together in about 20 minutes. Easy peasy.
Ingredients
227g (8 ounces) of rice vermicelli (it usually comes in 454g packages so just use half a package)
1 red pepper julienned
1 small onion cut in half and then in thin slices
2 carrots julienned
1 rib celery cut into thin slices
1 cup of frozen or fresh peas (thaw the peas if you use frozen)
Optional but nice – 1 cup of shredded savoy cabbage or napa cabbage
1 batch of Seitanic chicken a/k/a the vital wheat beast sliced then cut into small strips
1-3 chili peppers sliced very thin (or leave out or use more but the 3 I used made for a very hot dish)
1 Tbsp cooking sherry
2 Tbsp curry powder
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp ground ginger
3/4 tsp agave nectar (or 1 tsp sugar)
1 Tbsp water
2 -3 Tbsp soy sauce (depending on how salty you like your food)
1 Tbsp toasted sesame oil
1 Tbsp peanut or coconut oil
Directions
Cook the rice vermicelli according to package directions. They will take about 1 minute in boiling water. Drain and set aside. Once they’re cool enough to handle, cut or tear into shorter pieces so they’re easier to stir fry and eat.
Heat the peanut or coconut oil in large skillet or wok. Add the onion, red pepper, chilis, carrot and celery and stir for one minute. Add the peas, cabbage if using, the seitan, the curry powder, sesame oil, sherry and soy sauce and combine and heat through. Turn off the heat and add the noodles. Stir and toss until the noodles are completely coated in the sauce and are a golden colour. I found it was easiest to toss the noodles using tongs.
Serve up and enjoy!
ohhhhh…. this looks amazing!!
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Thanks!! This was one of those dishes that gave great results for very little effort. I hope you’ll try the recipe yourself.
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There is no actual measure given for the curry, how much do you use?
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Hi, Martha – my apologies. I put in 2 tablespoons of curry. Thanks for flagging this. I’ve updated the actual recipe. I hope you make and enjoy this recipe. It’s so much yumminess for so little effort.
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I really enjoy Singapore noodles. Never thought to actually make it. Thanks for the recipe. Looks great. ☺
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I hear you on that. I was eating some in a restaurant and thought “How hard can these be?” and the recipe is the answer! 🙂 I hope you enjoy and make them often.
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That looks amazing! Just like the local takeaway! ☺
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Thanks! I thought the same… and feel like maybe I’ve busted the Chinese restaurants’ best-kept secret. 🙂
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Absolutely! You’ll have to open your own, I’ll come lol!
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