Hello, In this video, I would like to show you how to prepare the Singapore noodles, the way just like the locals in Singapore. Looking for the authentic Singapore noodles recipe?
You probably won’t find one. It is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square. If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017. So let’s dive in and take a look at how the Singapore noodles is prepared. I am KP Kwan, thanks for joining me To begin with, blanch the rice vermicelli in boiling water for about one minute, or until it becomes soft and tender. Remove from the hot water and transfer the vermicelli to a pot of cold water to stop cooking as quickly as possible to prevent overcooking. I prefer this method as the rice vermicelli will have a springy texture and not easy to break during stir-frying. Alternatively, you can just soak them in cold water for a least one hour until they become soft and drained. The texture will be more clumpy and less springy. Now let’s look at the ingredients we use to cook the vermicelli, just like the local Singaporean. two eggs, chicken breast meat shrimps, cabbage, bean sprouts, carrots, onions, garlic, scallions and lastly dried shrimps As for a chicken marinate with cornflour, some oil and light soy sauce for half an hour or more. As for the dry shrimps, soak them in hot water for 30 minutes. Drained. They will be hydrated and ready to use. As for the shrimps, deveined, clean and mix with a large spoon of salt, set aside for ten minutes and wash away the salt under running water. Now let’s look at the seasoning for the noodles. tomato ketchup, chili sauce, light soy sauce, dark soy sauce, oyster sauce, white pepper and sesame oil. Now we have everything ready, and it’s time for the exciting part. First saute the onion in the vegetable oil over low heat. Then add the garlic and saute until aromatic. Add the dry shrimp. Dry shrimps are savoury but an acquired taste, so do not omit it if you want the genuinely Asian flavor. Throw in the chicken and follow the shrimps. When the shrimps are cooked, remove them so that it will not be overcooked, and for garnishing later. Next, add the cabbage and carrot, and when they turn soft, push them to the edge of the wok. Crack two eggs and scramble them at the centre of the wok. Add some oil if necessary. Then push back all the ingredients back to the center and mix them all together, Set aside. Next, place the vermicelli in the wok, stir-fry over low heat as high heat at this stage will cause the vermicelli sticking to the wok. Add all the seasoning, and mix well with eh vermicelli. Add back all the ingredients to the wok. Now you can start to increase heat. Stir-fry over high heat and part of the bean sprouts and stir-fry briefly. The turn off the heat and add the rest of the bean sprouts so that they will remain crunchy when served. And here you have the Singapore noodles, cooked by following the way how the locals prepared them in Singapore. Try this recipe, and you can print the recipe by visiting our website tasteasianfood.com/Singapore-noodles/ If you like this recipe, please subscribe our YouTube channel and leave a comment should you have any question. I am KP Kwan, Bye for now.