Best Singaporean Spicy Noodles | FOODIE2LUV

Delicious, home cooked meals for busy families

Best Singaporean Spicy Noodles

Best Singaporean Spicy Noodles

Best Singaporean Spicy Noodles

This is my first blog post of 2020. I’m sorry I haven’t updated my blog in a while. You see, I’ve been busy studying for my realtor’s exam, which has occupied a huge chunk of my time. Once my exams are over, I promise to update my blog more.

My Singaporean Spicy Noodles dish happens to be one of my favourites at Congee Wong down the street. In fact, I usually pay over $13 dollars for this dish but now I’m saving $5 plus tips. Lately, I have been going on a spending diet. For my New Year’s resolution, I made a promise to myself to spend less money by eating out less. This is the theme of Foodie2Luv: enjoying delicious comfort food at home instead of splurging on expensive dinners at restaurants.

For this Singaporean Spicy Noodles dish, I went to Loblaws to buy a package of vermicelli noodles. The secret to cooking the vermicelli noodles is to soak the noodles in hot water for three minutes and then dry off the noodles on a paper towel. In case you don’t know what Vermicelli noodles look like, it looks like thin white string. I always buy the Rooster brand. This dish is every bit as good and spicy thanks to the curry. It’s even tastier the next day as the curry flavour sinks in. The Thai chili is optional. I only put it in because I needed that spicy kick.

For other fast food ideas, try my dan dan noodles or drunken noodles recipes.

 

vermicellinoodles

Singaporean Curry Noodles

January 6, 2020
: 4
: 20 min
: 10 min
: 30 min
: easy

By:

Ingredients
  • 3 1/2 oz dried vermicelli noodles
  • 1/2 onion
  • 1/2 orange bell pepper
  • 1 scallion
  • 1 pound frozen shrimp
  • 1 egg
  • 1 teaspoon Madras curry powder
  • 1 pinch chili powder
  • 1 Thai chili, finely chopped
  • 1/4 teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
Directions
  • Step 1 Soak the vermicelli noodles in hot water for three minutes until they are loose. Put them on a paper towel to dry.
  • Step 2 Finely chop the onion, orange bell pepper, and scallion.
  • Step 3 Combine the Madras curry, chili powder, salt and soy sauce in a bowl and set aside.
  • Step 4 Scramble egg in a a wok over high heat and break into pieces with a spatula.
  • Step 5 Push the eggs to the side. Add the peppers, onion, Thai chili and shrimp. Stir fry for a minute on high heat.
  • Step 6 While stirring, add the noodles and sauce. If the noodles are getting to dry, put in a little oil.
  • Step 7 Serve in a large bowl and top with scallions

 

singaporean spicy noodles

 



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