Have you ever tried the world famous "Singapore Fried Rice Noodles"? I discovered that they serve this dish in many Chinese restaurants outside Singapore, and it is very popular too. The "secret ingredient" added is curry powder. The name is one of those unexplained great mysteries, since we do not typically eat rice noodles with curry powder in Singapore. Maybe some clever Singaporean created the recipe and just named it after the country. Or perhaps the inventor thought this dish is a good representation of the multi-racial flavors of Singapore. It took me a while to get used to the idea (and taste) but I quite enjoy it now.
One time we had to share a table with a few people at a NY Chinatown dimsum restaurant. They ordered Singapore fried rice noodles and gladly shared with us how good it tasted. When I told them I grew up in Singapore and the dish is not something we eat there, they looked me in total disbelief, followed by an awkward silence and the conversation kind of ended there.
Tip: To make Singapore fried rice noodles, just add curry powder to the ingredients. (I did not include these in my pictured dish above.). Onions, chinese bbq pork and bean sprouts are commonly added too.
Fried rice noodles is one dish where everyone can be creative and make their own signature version. The essential ingredients are rice vermicelli, oil and seasonings. Experiment with other ingredients, or simply use leftovers in the refrigerator. Each time I cook this, it tastes different from the last.
I made the above during Chinese New Year when we decided at the last minute to invite our guests to stay for lunch. It turned out to be delicious due to the nice seasoned meat, shallot oil and rich chicken broth we happened to have on hand.
(SINGAPORE) FRIED RICE VERMICELLI RECIPE
Serves 4
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Ingredients:
10 oz (280g) rice vermicelli (I use Thai brand "Wai Wai")
2 tsp + 4 tbsp cooking oil
2 eggs
2 cloves garlic (minced)
3 shallots (thinly sliced)
8 oz (225g) shredded or ground pork
(season pork with 1 tsp soy sauce, 1 tsp cooking wine, 1/2 tsp sugar and 1/2 tsp sesame oil)
8 dried shiitake mushrooms (cut into slices)
3-4 large cabbage leaves (coarsely shredded)
12 small shrimps (deveined and shelled)
1/3 cup chicken broth (or water from soaking mushrooms)
2 tbsp oyster sauce
2 tbsp soy sauce
1/4 tsp white pepper powder
1/2 tsp sesame oil
Optional - 2 tbsp curry powder (to make it 'Singapore style')
Note: You can add or replace with other meat, seafood or vegetables as you like. Make this your own family favorite combo.
Steps:
Rinse mushrooms and soak in hot water (about 20 min or till soft) and slice them. If not using chicken stock, reserve mushroom water for use later. Soak rice vermicelli in water for 10-15 minutes or till slightly soft.
Heat up 2 tsp cooking oil over medium heat in wok or pan. Lightly beat eggs and make an omelette. Remove from pan once cooked (lightly-brown) and cut into strips.
Mix chicken broth with seasonings (oyster sauce, soy sauce, white pepper powder, sesame oil) in a bowl and set aside.
Heat up 2 tbsp. of oil in wok over high heat. Add shallots and fry till aromatic. Add garlic, ground pork and fry till meat is lightly-browned.
Add another 2 tbsp cooking oil, mushrooms, cabbage and shrimps, and stir-fry.
When the shrimps are half-cooked, add rice vermicelli. Add curry powder here (optional) if you want to make it "Singapore style". Pour the chicken broth with seasonings over vermicelli evenly, and mix well. Cook for about 2-3 minutes, tossing the rice vermicelli a few times to ensure it is evenly cooked. Taste and adjust seasonings/cooking time if needed. Once it is done, transfer to a plate for serving.
Before serving, top with shredded egg prepared earlier. Chilli sauce goes well with this too.
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