Hello readers.

With the 3rd wave rising , I know most of you are unwell and fighting. I hope all of us succeed and be well. Still maintain all the covid norms , mask up.

Well, Singapore noodles is not something found in Singapore precisely but well the dish has got the name at its origin in a restaurant in Hongkong by incorporating elements from Singapore food.

The characteristic flavour comes from oyester sauce and curry powder. Traditionally the recipe calls for Madras curry powder , but I didn't use it rather used my mix of Indian spices. It has a typical yellow colour from turmeric. Typically the recipe uses meifoon or rice noodle or vermicelli though I used egg noodles for this.

So let's get started,

Things you will need,

  1. Egg noodles / rice noodles : 2 cups ( prepared as per advice )
  2. Garlic : 4-5 cloves, finely chopped
  3. Ginger : 1 inch, finely chopped
  4. Spring Onion : chopped, 1/3 cup
  5. Carrot : finely chopped , 1/4 cup
  6. Tofu : 100 gm
  7. Oyester sauce : 3-4 tbsp
  8. Vinegar : 1 tbsp
  9. Rice wine : 2 tsp
  10. Light soy : 2 tbsp
  11. MSG or ajinamoto : 1 tsp
  12. Turmeric : 1 tsp
  13. Coriander powder : 1 tbsp
  14. Chinese 5 spice mix : 1 tsp
  15. Toasted peanuts for topping
  16. Oil : 3 tbsp
  17. Salt and pepper

How I made it,

  • Heat oil in a wok
  • Fry tofu and keep aside
  • Throw in chopped garlic and ginger
  • Saute for 1-2 mins
  • Add in spring onion and carrot
  • Sprinkle some salt to aid the cooking
  • Add in noodles
  • Add oyester sauce, light soy sauce, salt , pepper, spices and msg and mix well.
  • Add in tofu
  • Add vinegar and rice wine and mix well.
  • Sprinkle toasted peanuts on top and you are good to go.

Do try this simple dish and let me know.

With love,

Petukbong ❤

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