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Singapore Fried Noodles

This Singapore Fried Noodles dish is a rich, colorful combination of two types of noodles, with pork, shrimps and vegetables in one large dish. This is a good all-in-one meal and is great served family-style. This is an AsianInAmericamag.com recipe by Elizabeth Ann Quirino. Serves 4 to 6.
Prep Time16 minutes
Cook Time22 minutes
Total Time38 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Singapore
Keyword: Singapore Fried Noodles
Servings: 4 people
Calories: 248kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Wok or Skillet

Ingredients

  • 1 pound Chinese wheat noodles, pre-boiled, from Asian markets
  • 1/2 pound sotanghon (cellophane) noodles pre-soaked in water for 20 minutes
  • 1/2 pound ground pork
  • 1/2 pound fresh shrimps, heads removed, peeled and deveined
  • 3 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 knob (1 inch) fresh ginger, peeled, minced
  • 1 whole onion, chopped
  • 2 stalks celery chopped
  • 1 Tablespoon patis (fish sauce)
  • 1 cup chopped carrots
  • 1 Tablespoon canned salted black beans drained
  • 1 cup chicken broth
  • 1 cup sliced green beans, in 1-inch pieces
  • 1 cup shredded Napa cabbage
  • 1 pinch salt
  • 1 teaspoon freshly ground black pepper
  • 1 whole large egg, cooked scrambled, for garnish
  • 2 stalks scallions, chopped for garnish
  • 1 Tablespoon fried chopped garlic for garnish

Instructions

  • 1. Pre-soak in water: Sotanghon noodles for about 15 minutes to soften. Do not soak longer than this time or cellophane noodles will disintegrate.
    The fresh Chinese noodles from the Asian grocery are already pre-boiled, wash and drain them. Then blanch in boiling water, in a medium-sized stockpot for 10 seconds. Do not let the noodles blanch too long or they will stick and clump together. Drain noodles and set aside.
  • 2. In a large wok or skillet, heat the vegetable oil over medium high heat. Add the garlic, onions, ginger, celery. Stir fry till onions and celery are soft, for about 2 minutes. Add the black beans and mix.
  • 3. To the wok mixture, add the ground pork and stir fry for about  3 minutes till meat turns from pink to brown. Add the shrimps and continue to stir fry for 5 minutes.
  • 4. Add the fish sauce and chicken broth. Lower the heat and simmer for 5 minutes more. Let the flavors blend well.
  • 5. Add the vegetables: carrots, green beans. Add the cabbage at the last 5 minutes just before adding the noodles.
  • 6. Drain the sotanghon noodles and discard liquid. Together with the Chinese noodles, add both to the skillet and blend together with the rest of ingredients. Stir fry for 1 to 2 minutes. Season with salt and pepper.
  • 7. Serve warm, garnished with scrambled egg, scallions, and crisp garlic bits.
  • COOK’S COMMENTS: There are many varieties of noodles available. There is no strict rule as to what noodles to use in this dish. The beauty of Asian noodle dishes is it is a very forgiving dish. Asian cooking is based on what is available in your backyard or pantry. Use meat, vegetables and noodles you have on hand or those that you can easily buy in major groceries near you. Personally, I buy several types of noodles when we make our weekly trip to the Asian grocery.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 1g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 273mg | Potassium: 262mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg