Leave the takeout menu in the drawer and make easy Singapore noodles with crab at home. This simple noodle stew fry assembles in about 30 minutes.
Ok, a disclaimer before we get started: Just as the Pu Pu Platter in a Chinese restaurant isn’t something you would find in a restaurant in China, Singapore noodles are unknown in Singapore.
My Singaporean friend was surprised when he noticed the item on a Chinese restaurant menu here in the United States, and couldn’t imagine where it was from.
Where do Singapore noodles come from?
So let’s reject the notion that Singapore noodles are an authentic Asian dish. Many people credit this invention, but most think that this noodle ster fry was actually created by Chinese immigrants in Chinese-American restaurants, with elements such as rice noodles brought from their country. ۔
What Are Singapore Noodles?
This dish is a popular Chinese takeout menu item in the United States – a stir fry made from rice noodles, lots of crispy vegetables, prawns, ham strips and scrambled eggs. Curry powder is a spice, but a lot of flavor comes from soy, rice vinegar and plain Asian sesame oil sauce.
Whoever invented the dish is wonderful. You get the crunch, the heat, the salt, the sweetness, the smoke, and the aroma. All the ingredients are added to the pan step by step, and from start to finish, it only takes ten minutes.
Prep All Your Ingredients Before You Begin
Like all oyster fries, this dish cooks very quickly, so it’s best to get ready before you start:
Arrange all the prepared ingredients in a row so that they are right next to your pan, and you are ready. A large, well-cooked wok is ideal, but lacking it, use a 12-inch skeleton, which I use.
Tips for the Best Singapore Noodles!