How to fry the best Singapore noodles (rice vermicelli)

How to fry the best Singapore noodles (rice vermicelli)


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.

100 thoughts on “How to fry the best Singapore noodles (rice vermicelli)”

  1. JP I'm sorry to tell you this but your Singapore mai fun looks terrible…there is nothing appetizing about it. Anyway thanks for the guide…cheers

  2. Thanks for sharing. Will follow yr recipe for French ppl who really wants to taste our Singapore Noodles. I will inform u of the outcome. Thanks again

  3. Hello, nice video. I personally don't think tomato ketchup suitable for the " taste" of Singapore. I am thinking of some noodles with a yellow colour, for ex curry , curcuma etc…and the ketchup taste reminds me of some american taste, not really asian.

  4. My local Chinese restaurant made it really good. I ordered Chow fun instead. It tastes like they used… paprika? Or some red spice. Can't figure it out!

  5. The flag of Singapore is wrong. 0:26
    Looks like you used the flag of Yemen, and superimposed the crescent and stars on the red.

  6. Thanks for the nice tutorial. Psst…I can't help but notice there's a bug at the bean sprout plate, lower left side 2:37

  7. You forgot to add the spring onions and if you were using them as a garnish you didnt show it plated up also there was no curry added for traditional authentic singapore noodles

  8. Completely wrong for many reasons. Typical YouTube cooking video – the person is an amateur pretending to be an expert and most of the audience doesn't know the difference.

  9. A dish you won’t find on the menu of a Singaporean restaurant serving local food. More likely something home cooked, or a dish from an Asian restaurant outside Singapore.

  10. Though it's called "Singapore Noodles" I think that it originated from Hong Kong. Nowadays you get them in some Zi Char restaurants.

  11. Anyone who owns these kind of old wok should stop using it as it’s made of LEAD,which is poisonous if consume over a long period of time,old lead water pipe are no more in use for these very reasons and been replaced with copper pipes,Aluminium foil and Aluminium cookware should also be avoided as Aluminium gets stuck in our brains after long exposure,called Alzheimer’s diseases.Prevention is better than cure.

  12. What do you do with the rice noodles stuck at bottom? Just scrap off and throw away? somehow the rice noodle still sticks to the bottom, doesnt matter if its heaps of oil and high heat. I have a fully seasoned wok. The rice noodle sticking still can't be avoided.

  13. if you add all the noodles all at once into wok, its hard to mix in with all the other foods you cooked prior, best to throw in some noodles then throw only some of your other cooked foods over top , then more noodles over that , then foods on top again , then once all in give it another stir up and it mix's everything up better and you get a more even mix of the other foods throughout the noodles.

  14. Awesome I Cook this recipe just now all people say very nice they all like … Thanks u for sharing this recipe

  15. This is nothing special about noodles, it's been made all over Southeast Asia. Singapore noodles has curry ingredient in it.

  16. Thank you for this video and recipe. I was wondering, Are the dried shrimp salty? I didn't see you add any salt, so just checking.

  17. 0.26 – are you aware that the Singapore Flag shown in your video is incorrect ?
    The Singapore Flag you shown consists of red, white and black color, and this is wrong !

  18. That is capellini, NOT vermicelli. In Italy (I kind of think they invented it), vermicelli is a bit wider than spaghetti. We have decided that the mis-named vermicelli of Vietnam is now the world's new name for capellini.
    https://en.wikipedia.org/wiki/File:Pasta_2006_1.jpg

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