Can Singaporean Cook D’ Best Singapore Noodles? 星洲炒米 Hong Kong Cantonese Beehoon • Vermicelli Recipe
While Hokkien Fried Noodles are widely available in Singapore, don’t be surprised if you can’t find Singapore Noodles. This is because Singapore Noodles did not originate in Singapore. According to hearsay, a chef in Hong Kong wanted to create something to symbolise Singapore food, and he or she most likely added curry powder to the vermicelli because of a memorable experience trying curry in Singapore. The last part is entirely fictitious. Haha. So, technically, these are Hong Kong Style Singapore Noodles. Those of you who visit Hong Kong should eat these noodles, but if you won’t be there anytime soon, try making the dish at home using our recipe. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Singapore Noodles 星洲炒米 Hong Kong / Cantonese Style Vermicelli Recipe
Ingredients:
Serves 4 - 5 pax
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Curry paste
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50ml ( fl oz) water
3 tablespoons curry powder
Seasoning sauce
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100ml ( fl oz) warm water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
0.5 teaspoon sugar
1 teaspoon salt
1 teaspoon chicken stock powder
A few dashes white pepper
Other ingredients
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3 beaten eggs
120g ( oz) prawns / shrimp
120g ( oz) soybean sprouts
Half a red onion (thinly sliced)
1 stalk of spring onion (add the stem (julienned) earlier on and the leaves last)
4 cloves garlic (chopped)
180g ( oz) rice vermicelli (weight taken before rehydration)
Half a capsicum
150g ( oz) char siew (julienned)
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Don’t know where to get the ingredients or don’t know how they look like? See the links below.
Curry powder
Oyster sauce
Light soy sauce
Chicken stock powder
Ground white pepper
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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
Wok:
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Easiest Shrimp Udon Stir Fry in Garlic & Onion Sauce Recipe 洋葱蒜香虾仁乌冬面 Chinese Prawn Chow Mein
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