World Palate Recipes: Singapore Style Rice Noodles

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World Palate Recipes: Singapore Style Rice Noodles

Noodles are to Asian food, as pasta is to Italian cuisine.

China, Vietnam, Korea, Thailand, Singapore, Japan and even Sri Lanka, all have their own authentic versions of noodles and their varied preparing styles. Whether it is a main dish or a soup, noodles are a must at meal times. The three primary ingredients for making noodles are: wheat, rice or buckwheat.

As Asia is the rice bowl, rice is the staple diet here. Thus rice noodles are common. To add flavour and nutrition noodles are tossed with pork, beef, oysters, vegetables, Tofu or mushroom and garlic or spices differing according to the regional cuisines.

Here is a simple Singapore style rice noodle recipe often served popularly at Hawker centres. The HDB market located in Singapore’s housing estates are in proximity to the hawker centres. A great place to savour some authentic local dishes, at competent prices and a guarantee for freshness!

For other Singapore narrative on culture see here.

Rice noodles with Tofu

Rice noodles with Tofu

Ingredients

Rice noodles – about 2 cups after it’s been soaked
2 eggs (optional)
3 cups shredded cabbage (optional)
100 grams Tofu (Soy cheese)
1 carrot
½  a red onion
1 stick of celery or few baby corn
 2 large mushroom of choice
2 dried red chilli peppers
1 tablespoon oil
1 ½ tablespoons curry powder
2 teaspoons salt
½ teaspoon sesame oil
½ tablespoon soy sauce
Pinch of white pepper
     ( Non vegetarians may add – pork, beef or oysters of choice)
Large iron wok and 2 ladles to toss the noodles and vegetables.
Rice noodles and ingredients

Rice noodles and ingredients

Method:

As all stir fry recipes demand quick, hot wok cooking, it is best to keep all ingredients handy, all vegetables sliced thin and long ( just like the shape of noodles).

Remove desired quantity of noodles from pack. Place the crisp rice noodles into a large bowl of warm water, enough to cover them fully. Let them rest and fluff for about 10-15 minutes. Drain completely, taking care to gently lift and break the noodles into half-length. This makes it easier to eat 🙂

Now place the iron wok on stove. Heat it for few minutes. Add oil and fry the Tofu and keep aside to drain oil.

In same oil, add onion, chillies and stir fry quick on hot heat. Add all other vegetables and stir fry till crisp( not overcooked!). Toss the rice noodles into this mixture, reduce heat. Add salt, curry powder to taste.

When done, add desired amount of soy sauce. Add Tofu pieces. Toss all together. Prepare omelette of 2 eggs – sunny side up. Cut into long strips.

To serve: Gently toss the prepared noodles into large bowl, garnish with Tofu and vegetables. Top up with sliced omelette pieces. Serve hot. Fancy a beer? Grab a local Chang Beer, just like the locals at the hawker centre.

Rice noodles and little Red packets (Hong Bao)

Rice noodles and little Red packets (Hong Bao)

Ever eaten rice noodles? Where? What were the ingredients?  

Looking forward to some interesting comments. Till then, cook and eat.

All content copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

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