Singapore is one small country with variety of food cuisine. On my stay last month I got the chance to stay in one of the best places to visit for a foodie like me – Singapore, where people eat more than five times a day and you will hear every other person telling about a better porridge, noodles or seafood at their favorite place.
No matter where you are in Singapore, you will always find yourself surrounded with foodies who really care about they eat. One of the best noodles I ever had was in Singapore, they mix different things, the recipes are unimaginable to our kind of people but when they finish cooking it comes out as something really awesome.
If you are in Singapore then don’t forget to visit Hawker Centers, Kopitiams, Cze Chas and of course other food courts. Singapore is one of most warm welcoming places for Westerners, if you know how to speak English then it’s really easy to get around and interact with people. Local people will guide you towards the best eating joints, plus their open food courts (Hawker Centers) are full of fun & life.
Although there are loads of dishes like Tamarind Fish, Bubur Cha-cha, Singapore Sling, Hainanese chicken rice and a lot more which will become your favorite the very first time your taste buds feel them but I loved Singaporean Noodles more than anything, plus they are easy to make and real time saver too.
If you have ever visited Singapore then am sure you would have eaten this yummy noodle dish, mostly sold by street hawkers. Luckily I was able to get the recipe of it which am going to share with you all. Read carefully because there a little tips & tricks that makes all the difference between normal noodles and Singaporean Noodles. 😀
It will take just 10 minutes to prepare this amazing dish and can be made with ease. A little tip is to mix curry powder with some water to make a paste as dry powder burns fast in hot oil and tastes bitter. Don’t drain the noodles, instead take them out of the water using your hands and while frying keep a cup of water ready with you to sprinkle so that they don’t get dry and break up into pieces.
- 2 eggs, lightly beaten
- 4–6 tsp hot curry powder
- 2 cups bean sprouts
- 300 g rice vermicelli
- ½ cup vegetable oil
- 250 g green (raw) prawns, shelled and deveined
- 1 medium onion, chopped
- 1 red capsicum, cut into fine strips
- 3 tbsp light soy sauce
- salt and freshly ground black pepper
- 1 tbsp sesame oil
- sprigs of coriander, to garnish
Soak Vermicelli in cold water for 10-15 minutes and in the meantime heat 1 teaspoon of oil in a frying pan. Fry the prawns for a minute or two till they turn pinkish in color and then remove them into a bowl. Again heat two teaspoons of oil and fry the onion and capsicum in it. Remove them with the prawns and add eggs to the pan & cook them like an omelette. Cut it into thin slices and keep it aside.
Now add some more oil to the pan and mix the curry paste prepared already with noodles which you took out of water with your hands instead of draining the water. Fry them together and then add the onion –capsicum mixture, cutted out omelette, prawns and some soya sauce with salt & pepper as per taste. Fry and stir it for 4-5 minutes and you are ready to go.
Serve in plates, sprinkle some sesame oil and garnish with coriander.
I hope you guys will enjoy it to the fullest, although am sure you will. If you are not planning to visit Singapore anytime soon then also don’t worry… you can find a good no. of crazy recipes like this on http://discover.stayfareast.com and can prepare & enjoy the delicious flavor of Singapore Cuisines.