Singapore Street Noodles

Singapore Street Noodles. Easy noodles stir fried with a good dose of protein (chicken + shrimp+ eggs), vegetables, shallots, garlic, ginger and curry powder in a really hot wok. Spicy, umami, smoky all in one. It’s hard to find anyone who won’t like these delicious noodles (actually rice sticks(or vermicelli), these are our favorite dish to order at PF Chang’s.

The traditional version uses char siu pork(BBQ pork) but I use eggs, chicken & shrimp. You can skip or add any kind of protein your family likes. This is a super weeknight friendly recipe. For the vegetables I use snap peas and red bell pepper, however bean sprouts and bok choy can be used as well. Like any asian or indo chinese recipe, these do need you to prepare the ingredients before hand- chopping the vegetables, preparing the protein, softening the rice sticks etc , I would say about 20-25 minutes worth of preparation, but once you are done, from there these noodles come together in hardly 6-8 minutes.

What makes these noodles unique is the use of curry powder, the taste of the spices along with asian sauces cooked on high heat lends these noodles their signature color and flavor. That said, I don’t stock curry powder, lets just say, it is not one of my favorite things. But that won’t stop me from making these and neither it should stop you. You don’t have to buy a jar of curry powder which, if you are like me will never get used up after this dish. The secret is to make your own curry blend by mixing coriander powder +turmeric + garam masala(easily available spices in an indian pantry, see measurement in the recipe), works beautifully for that traditional flavor!

These noodles are pretty easy to make and can fit restrictive dietary needs very easily as well. Keep the following things in mind when you make these:-

  • Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  • Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  • Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  • Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  • Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  • You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  • Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.

Other Noodle Recipes that you can check out on the blog

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Singapore Street Noodles

Rice vermecelli stir fried with chicken, shrimp, eggs and vegetables and a curry spices flavored sauce. Can be easily made glutenfree or vegan.
Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the Sauce

  • 1.5 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp shaoxing wine (chinese cooking wine, if you dont want to use alcohol, simply use chicken broth)
  • 1 tsp garam masala ,see notes (1)
  • 1/2 tsp coriander powder ,see notes (1)
  • 1/4 tsp turmeric powder ,see notes (1)
  • 1.5 tsp sugar
  • 1/2 tsp salt

For the Noodles

  • 200 g rice sticks(vermecelli), I use Dynasty Brand
  • 5 tbsp cooking oil, divided
  • 2 large eggs, whisked with a pinch of salt
  • 1, 6oz chicken thigh, cut into thin strips
  • 10-12 shrimp, tail on, cleaned & deveined
  • 1 shallot, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 Thai bird green chillies, finely chopped skip or adjust quantity to tolerance, see notes(2)
  • 12-15 snap peas
  • 1/2 red bell pepper, thinly sliced
  • Chopped cilantro, chopped scallion green parts, Lime wedges to serve

Instructions

  • Add all the sauce ingredients to a bowl and mix well. Set aside.
  • Add the rice sticks to a large bowl and cover with enough hot water. Soak for 5-8 minutes Once they are soft, drain using a colander and keep ready. TIP – Once the rice noodles are soft, use kitchen scissors to cut the noodles short, makes tossing and eating easy.
  • In a large wok, add 1 tbsp of oil and heat up. Add the whisked eggs and scramble the eggs untill they are soft cooked. Remove on a plate. Using a fork, break the egg into small pieces.
  • Add 1 tbsp of oil next, add the chicken to the wok. Sprinkle salt and pepper and stir fry the chicken on high heat until cooked through. Remove the chicken and all the drippings on the same plate as the eggs.
  • Next add another tbsp of oil and add the shrimp, sprinkle pinch of salt. Stir fry the shrimp for a couple minutes until they are opaque and turn orange. Remove on the same plate as the eggs & chicken.
  • Make sure that the wok is screaming hot. It will go fast from here. Add the remaining 2 tbsp oil to the wok.
  • Add shallots, ginger, garilc and green chillies all at once to the wok.Stir fry on high heat for about 2-3 minutes. Don't brown too much.
  • Next add the snap peas and bell pepper to the wok, sprinkle a pinch of salt and stir fry the vegetables on higt heat just for a couple minutes. We dont want to overcook them.
  • Next add the rice noodles to the wok along with shrimp, chicken and eggs. Pour over the sauce that we prepared.
  • Using tongs or chopsticks or two forks, toss everything together until the noodles and the protein are well coated in the sauce and everything is heated through. This part is a little messy since these noodles do not seperate easily but work your way through.
  • Remove from heat and add the cilantro and scallions. Serve immediately with lime wedges.

Notes

  1. If you stock curry powder at home, use 1.5 – 2tsp curry powder instead of garam masala, coriander and turmeric. If using medium or hot curry powder, skip the green chilli. 
  2. Even a single thai bird chili makes these hot, if you want to make these mild, skip it. 
  3. Season with a pinch of salt every step of the way. It helps so much with the taste of the final dish. 
  4. Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  5. Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  6. Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  7. Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  8. Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  9. You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  10. Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.

Gochujang Noodles

How do you like your noodles? I love them spicy, tangy and a bit sweet! These noodles with a balanced kick from gochujang (fermented korean chili paste), mild sweet notes from coconut palm sugar and tang from fresh lime juice are perfect for anytime you crave noodles- be it light summer lunches or weeknights.

Gochujang Noodles with Shrimp & Zucchini

It takes less than 30 minutes to make these and they are sought after in my house during summers. I use juicy summer zucchini and light protein such as shrimp to make them more hearty. I simply love the combination of shrimp and zucchini together! You can spiral the zucchini if you wish, in fact if you want you can make them just with zucchini spirals(noodles) for a light, low carb meal.

Gochujang is made by slowly fermenting gochugaru chili flakes and the long process of fermentation makes the chile develop a savory umami taste. It is subtly sweet and depending on the brand, the heat levels can vary- it is definitely not fiery, rather an unbelievably versatile condiment in my kitchen to pep up almost anything!

Why I love these noodles so much besides the fact that they are noodles 🙂

  • You can adjust the sour, spicy or sweet levels to your liking.
  • It can be easily made vegetarian using extra firm tofu strips or mushrooms.
  • Takes less than 30 minutes to make, even lesser if you use fresh noodles like I do.
  • Its a balanced meal – carbs, protein and vegetables all in one.

Below are the substitutions you can do to make this recipe fit different dietary needs.

  • For gluten-free version- use flat rice noddles instead of the wheat ones. Many gochujang pastes available in the market are GF, check label before buying. Use tamari instead of soy sauce.
  • Use any kinds of vegetables instead of zucchini. Broccoli, napa cabbage, mushrooms all work great.
  • Instead of soy sauce use tamari or liquid aminos.
  • Use thinly sliced chicken breast strips if you don’t want to use seafood.
  • Use tofu or mushrooms for a meat free version.
  • Instead of coconut sugar, add maple or agave for a more smoky taste.
  • If you dont have shallots at home, use thinly sliced red onions.
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Gochujang Noodles

Delicious noodles with balanced spicy, sweet sour flavors tossed with shrimp and juicy zucchini fo ra quick & simple weeknight meal.
Course Main Course
Cuisine Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 12 oz fresh noodles, cooked per packet instructions or use any dried noodles that you normally use
  • 1/2 tbsp soy sauce
  • 2-3 tbsp gochujang paste, adjust to tolerance
  • 2 tsp coconut sugar
  • 2 tbsp fresh lime juice
  • 4 tbsp cooking oil, divided
  • 6 oz extra large shrimp, cleaned
  • 2 shallots, thinly sliced
  • 3 stalks scallions, white and green parts seperate
  • 4 garlic cloves, thinly sliced
  • 1 medium zucchini, sliced
  • Salt
  • Garnish – toasted sesame seeds, cilantro etc

Instructions

  • Set the noodles to boil while you prep the sauce and vegetables. Cook as per package instructions, drain once cooked, reserve 1/2 cup noodle water and massage drained noodles with a little oil after to avoid them sticking.
  • In a small bowl, mix the soy, gochujang, sugar and lemon juice. Thin out with 2-4 tbsp noodle water since gochujang is quite thick and sticky. Taste the sauce and adjust the ingredients if needed as per your liking. At this point it should taste bold and salty. Keep ready.
  • In a 12 inch pan, heat up 1 tbsp oil on medium.Layer the shrimp, sprinkle some salt and sear/cook them for 2-3 minutes each side depending on the size of your shrimp. Take out in a plate.
  • Add another tbsp of oil and add the sliced zucchini next,sprinkle pinch of salt and quickly saute on high for 2-3 minutes so as to not overcook it. Transfer in the same plate as shrimp.
  • Add the rest of the oil to the pan and heat up on high. Add the shallots and white scallion parts for 2 minutes till they are soft. Work quickly now and next add the sliced garlic and saute for 30 minutes. Add the sauce mix that we prepped now and cook it for a minute or so with shallots and garlic till the sauce starts bubbling.Keep a close eye since the sugar caramalizes fast.
  • Add the noodles next along with shrimp & zucchini and toss everything very well so that its coated in sauce. Taste and adjust the salt. Cook for 3-4 minutes and you can use reserved noodle water (add slowly) if you feel that everything is a bit thick.
  • Sprinkle toasted sesame seeds and green scallion parts and serve immediately.

Notes

  • For gluten-free version- use flat rice noddles instead of the wheat ones.
  • Use any kinds of vegetables instead of zucchini. Broccoli, napa cabbage, mushrooms all work great.
  • Instead of soy sauce use tamari or liquid aminos.
  • Use thinly sliced chicken breast strips if you don’t want to use seafood. Cook them earlier like how we cooked shrimp in this recipe. 
  • Use tofu or mushrooms for a meat free version.
  • Instead of coconut sugar, add maple or agave for a more smoky taste.
  • If you dont have shallots at home, use thinly sliced red onions.