Singapore noodles are most noticeable from their emblem of yellow hues and exertion of fragrant turmeric. This essential ingredient is not only key in unlocking golden colours, but provides a mellow round taste suitable for all tastebuds. It is uncertain and mysterious where the origin of this dish is from, Singaporeans rarely hear about this dish (aside from the constant pestering from tourists), Hong Kong is the place to be to get your hands on a beautiful bowl of Singapore noodles.

Ground turmeric is used here, to use fresh: slice and pound in a pestle & mortar before usage. It is important to only use a tiny amount of turmeric to avoid a bitter taste. Eggs are crucial in Singapore noodles, they need to be scrambled very well so that they coat the vermicelli strands as whole pieces rather than coagulating. The tofu used is spongy and you can do this by gently frying fresh cubed tofu in a shallow amount of oil (on all sides) until they become firm and vibrant in colour. You can add any kind of vegetables that you want; the more seasonal the better. Here, we used peppers, mushrooms and broccoli (always works!).

As with many stir-fry noodles, they are generally best eaten fresh otherwise they can lose their moisture and clog up. However Singapore Noodles will still taste great even at room temperature. Here at the Bank Foods team, we like to put them into packed lunch boxes for when we’re on the go! To prepare for a dinner, have all your ingredients ready and simply stir-fry them once food is called for. This is a vegetarian option, but feel free to replace tofu with whichever meat or fish preferred.

Noodles
Vermicelli Rice Noodles 120g
Macadamia Nut Oil 3 tbs
Egg 1
Mixed Vegetables 60g
Tofu 60g
Turmeric 1 tsp
Beansprouts a handful
Spring Onions chopped 1
Coriander garnish

Seasoning
Coconut Palm Sugar 1 tbs
Light Soya Sauce 2 tbs
Salt a pinch

Soak vermicelli rice noodles in water for about 30 minutes then drain.

Heat a wok or a deep pan with oil and once hot add egg. Immediately break the egg apart and allow to scramble before adding mixed vegetables and tofu. Cook for a few minutes until softened. Add noodles, turmeric and all of seasoning. Combine very well together, ensuring that turmeric is well dispersed in the noodles. Throw in beansprouts and spring onions, combine briefly and take off the heat.

Taste noodles and adjust seasoning as necessary before transferring onto a serving plate.

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