Before I am scolded for being an uncultured swine, let me clarify that this isn’t an authentic Singaporean dish. Contrary to its name, it’s actually a popular Cantonese dish and you can find them in cha chaan tengs.
Cha chaan tengs (directly translates to tea restaurant) are Cantonese casual, fast dining, cafe style restaurants. I alarmingly haven’t found any good ones in London. Whenever I am in Toronto or Hong Kong, I always make a stop at one. I miss the wholesome food they serve and the fast paced atmosphere in them.
I cooked a vegan version to cater to my veggie friends but the traditional version would have shrimp and eggs in it.
Singapore Stir Fried Noodles
Yield: 4 people
Materials
- 2 red and yellow bell peppers
- 2 carrots
- 1 onion
- 2 garlic cloves
- 2 cups rice noodles
Sauce:
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon light soya sauce
- 1 tablespoon dark soya sauce
- 1 teaspoon water
- 1 teaspoon sesame oil
- Pinch of chilli flakes
Instructions
- Throw onions, ginger, garlic in a hot pan or wok. Cook until onions start becoming a bit golden.
- While the ingredients in step 1 are cooking, soak rice noodles in boiling water for 5 minutes until cooked through. And also mix the ingredients for the sauce.
- Throw peppers and carrots into the pan with the onion, ginger, and garlic until cooked through.
- Throw in the noodles and cook for a few minutes. Then throw in the sauce.
- Serve your noodles!
