Hong Kong Style Curry Singapore Noodles

How to make delicious Singapore noodles with BBQ pork at home

Have you tried the famous Singapore noodles at Chinese restaurants? The slightly spicy rice noodle dish with scrambled egg and BBQ pork, with that signature yellow color from the curry, has always been one of my favorite noodle dishes. It is very popular in Hong Kong. Even though it is named after Singapore, I am not sure it came from or even liked by Singaporeans or not. Recently, I notice that most American-Chinese restaurants (you know, the take-out Chinese eateries) also carry the dish. My sons love the dish. All of a sudden, it becomes far more interesting now because I can compare the taste and quality of the dish each time I order it. This is the second time I made the noodles, following a Chinese YouTube video recipe (accessible herehttps://youtu.be/J7TSZqeKDAg). Follow along here. Let me show you how you can make delicious Singapore noodles Hong Kong style, at home. What makes it Hong Kong style? I don’t know! Hong Kong is the place where I had memory of this noodle dish, and to which I always compare against.

The basic ingredients are dried rice noodles (labeled as rice vermicelli, gluten-free by itself), which you can buy from grocery stores, scrambled eggs, Chinese BBQ pork, shrimp, green or red peppers, onions and bean sprouts (which I did not have on hand), and curry. The curry not only gives the dish some heat, but also the noodles the signature yellow hue. This takes up to an hour to cook, but the taste and conversation is worth every minute of it!

How to get the airy texture in the noodles

Although oil is used in stir-frying the ingredients; you want to look for a non-greasy airy texture in the noodles, which give you a nice bite in the mouth-feel. This time I gave some simple but special TLC to the noodles to deliver that nice texture. It works and it is worth the bit of extra treatment! The noodles usually come in three bundles in a package. I used four bundles for a hungry family of four. Pre-soften the noodles using this method. Boil water in a large covered 12″ skillet or wok, half-filled. When water boils, turn off the heat. Carefully submerge the dried noodles in the hot water, covered, for 3 minutes. Drain the noodles into a colander. Here is the important part: cover the warm noodles with a wet towel or 2-3 sheets of wet paper towels, until you are ready to stir-fry the noodles.

How to maximize aroma of curry

In the last steps of the cooking, I added the curry power to the wok. It did not deliver the curry aroma that it should. Where it says add curry in the step, I would recommend either use a store-bought curry paste, or gently sauté the curry powder in 1/8 tsp. of oil in the center of the skillet or wok. This will intensify the fragrance of the curry in the dish.

Less oil in stir-frying the onion and pepper strips

The third tip which I really find amazing is I actually can stir-fry the onion and pepper strips right along the Chinese BBQ pork (pronounced Cha Siu in Cantonese), without adding oil! The stir-fry action releases the fat from the BBQ pork and cooks the onion and peppers without adding more oil. This is another secret for the dish to come out non-greasy. I was at first skeptical about the step of leaving the scrambled eggs in the wok (but pushed to the side), while stir-frying the BBQ pork and onion/peppers. It works also! It adds the nice aromatic texture to the eggs. If you do not have a wok with high sides, remove the scrambled eggs to a plate for later use.

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Coat the noodles with the curry

The red pepper and onion add the crunch texture and a cool counter-balance to the curry aroma and the overall texture in the noodle dish. The Chinese BBQ pork I have to say is a crucial part of the flavor. The slight sweetness and roasted flavor of the Chinese BBQ pork anchor the flavor of the dish. It is not the same as the BBQ from your local southern BBQ joint. If you cannot find Chinese BBQ pork, I’ll show you how to make your own in your oven – I promise in a follow-up blog! Then of course, the curry aroma is the signature of the dish. If you are making a large serving, make sure to use a pair of chopsticks or a large pair of tongs to help lift and stir the noodles to coat them nicely with the curry. The noodles should take up a yellow hue. Add the cooked shrimp at the last step to avoid the extra moisture from the other ingredients and to retain the plump texture of the cooked shrimp.

The dish comes out delicious and airy. I think I get the texture down! Next I am on the quest to get the curry aroma just right. How do I know? By the conversations and comments at our dinner table! Will you join me in the journey for the perfect Hong Kong style curry Singapore noodles? Let me know what you think. If you try making or ordering this dish, post your photos in the comment section below. Tag me on twitter @cindyphillipsRD. Love to see your creation!

Hong Kong Style Curry Singapore Noodles ingredients

4-6 servings

4 bundles — dried rice vermicelli
4 — eggs, scrambled
6 oz. — raw shrimp, cleaned, shelled and de-veined
6 oz. — Chinese BBQ-pork (cha siu), sliced into thin strips
2 — red pepper, sliced into thin strips
4 oz. — bean sprouts
2 — medium yellow onions
1/4 cup — green onions, diced
Seasonings:
1 tsp — turmeric powder
3 tsp — curry powder or paste, adjust to taste
1/2 tsp — salt, to taste
1 tsp — soy sauce
1 tsp – peanut or cooking oil

Hong Kong Style curry Singapore noodles instructions

1. Boil water in a covered 12″ skillet or wok, half-filled. When water boils, turn off heat, soak dried rice vermicelli in hot water for 3 min. Help loosen rice vermicelli with a fork or chopsticks.
2. Drain softened rice vermicelli in a colander. Cover with a wet towel or 2-3 sheets of wet paper towels.
3. Scramble eggs, set aside.
4. Heat 1/4 tsp oil in wok over medium-high heat, add half of drained softened noodles and pan-fry undisturbed for 5 min, flip half-way. Repeat with 1/4 tsp oil with the rest of noodles. Set aside.
5. Heat 1/4 tsp oil in wok over medium-high heat, sauté shrimp until pink. Set aside.
6. Heat 1/4 tsp oil in wok, scramble eggs, push to the sides of wok or set-aside, stir-fry the Chinese BBQ pork until fat is released, add onion, red peppers, green onions, bean sprouts. Stir-fry until vegetables are cooked, or 3-5 min.
7. Add curry paste, turmeric powder. If using curry powder, stir-fry curry powder in a 1/8 tsp of oil in the center of the wok for 1/2 min. Mix well with ingredients in the wok for 1/2 min.
8. Add cooked rice noodles, stir-fry with ingredients in wok for 1 min. Add soy sauce and salt, stir well.
9. Add shrimp, stir-fry for another 1/2 min.
10. Serve hot on a large platter.