Can Singaporean Cook D’ Best Singapore Noodles? Hong Kong Cantonese Beehoon • Vermicelli Recipe

Can Singaporean Cook D’ Best Singapore Noodles? Hong Kong Cantonese Beehoon • Vermicelli Recipe
While Hokkien Fried Noodles are widely available in Singapore, don't be surprised if you can't find Singapore Noodles. This is because Singapore Noodles did not originate in Singapore. According to hearsay, a chef in Hong Kong wanted to create something to symbolise Singapore food, and he or she most likely added curry powder to the vermicelli because of a memorable experience trying curry in Singapore. The last part is entirely fictitious. Haha. So, technically, these are Hong Kong Style Singapore Noodles. Those of you who visit Hong Kong should eat these noodles, but if you won't be there anytime soon, try making the dish at home using our recipe. Happy cooking!
Cuisine: Asian Dishes
Ingredients
  • Curry paste
  • -------
  • 50ml (1.69 fl oz) water
  • 3 tablespoons curry powder
  • Seasoning sauce
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  • 100ml (3.38 fl oz) warm water
  • 1 tablespoon oyster sauce
  • 2 tablespoons light soy sauce
  • 0.5 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon chicken stock powder
  • A few dashes white pepper
  • Other ingredients
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  • 3 beaten eggs
  • 120g (4.23 oz) prawns / shrimp
  • 120g (4.23 oz) soybean sprouts
  • Half a red onion (thinly sliced)
  • 1 stalk of spring onion (add the stem (julienned) earlier on and the leaves last)
  • 4 cloves garlic (chopped)
  • 180g (6.35 oz) rice vermicelli (weight taken before rehydration)
  • Half a capsicum
  • 150g (5.29 oz) char siew (julienned)
Nutrition Information
Serving size: 5 people

 

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