Singapore Noodles

Name: Singapore Noodles (Sing Jau Chaau Mai)
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 2 Tbsp neutral oil, plus more as needed; Boiling water, for soaking; 2 garlic cloves, minced; ½ onion, thinly sliced; 2 or 3 small carrots, cut into matchsticks; 1 tsp finely chopped fresh ginger; ½ red bell pepper, thinly sliced; 2 celery stalks, cut into matchsticks; 12 fresh shiitake mushrooms, thinly sliced; 2 cups [120 g] finely shredded red cabbage; 2 scallions, cut into 3 in [7.5 cm] segments; 3 bundles (7 oz [200 g] total) vermicelli (thin mung bean noodles); 3 bundles (7 oz [200 g] total) vermicelli (thin mung bean noodles); ⅛ tsp white pepper powder; ½ tsp raw cane sugar; 1 tsp salt; 2 Tbsp Grandma’s Curry Paste; 1 Tbsp Chinese cooking wine; 1 Tbsp light soy sauce

Sing Jau Chaau Mai

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

Despite its name, Singapore noodles have nothing to do with Singapore! It is a dish created in the 1950s by Hong Kong chefs keen to cook with the amazing spices, namely curry powder, that were brought to the city by the East India Trading Company, a British conglomerate. The name is said to have been an added flourish to make this stir-fried noodle dish stand out from traditional Cantonese ones, or as a nod to Singapore, another British colony and trade outpost at the time. This curry-flavo

Ingredients

Asia
Singapore
Hong Kong (China)
Southeast Asia
Vegan
Pasta

Ingredients

Method