Singapore noodles: decidedly un-Singaporean.

Sling me down to the recipe!

We first fell in love with Singapore noodles in Hong Kong, albeit at different times, at the Dai Pai Dong stalls by the Temple street markets. This noodle dish is a smorgasbord of meats (usually shrimp and pork), veg, and egg stir fried with rice noodles and curry powder. Where exactly the dish originated nobody knows, except that we all know it did not actually come from Singapore. (It most likely started somewhere in the Canton region of China.) Oddly enough if you’re in Singapore and looking for something akin to Singapore noodles, order Hong Kong noodles. Just because Singapore has a rigid set of laws does not mean they have no sense of humor.

We’ve tried to make this dish before and it was never quite the same as you can get at any good Chinese restaurant. Here’s a secret: following a recipe helps tremendously, as opposed to just stir frying some stuff and adding curry powder. While it’s still not quite the same (no doubt because I’m never gonna use as much oil at home as they probably do at Chinese restaurants), this recipe hits the spot when you have a hankering for it.

This is actually a really great way to use leftovers after you’ve grilled – chop up that leftover sausage and pork and half the work is done for you. I did not have leftovers, so I included instructions on making Chinese Roast pork. Sort of. It’s a little abbreviated but gets the job done. The best part is that anybody that hunts knows that wild hog can taste a little… hit or miss. To put it mildly. There are rules when shooting hog, hog that you’re planning on eating anyway: shoot ’em young, shoot ’em female, and even then it’s still a crap shoot. At any rate, you know what covers up the taste of mediocre hog? Soy sauce. And curry. And lots of it.

My only real note for this recipe is to not add too many noodles. Start with about half, then mix it in. If you want more noodles, put in another half of what’s left and so on. We ended up pulling out a bunch of noodles at some point because there were just too many. Also, most of the time and work here is in all the vegetable chopping. Once you start stir frying everything goes kind of lightening fast, so this is good one to really chop and mise en place everything before you start cooking.

Singapore Noodles

Print recipe

Ingredients

• 1/2 pound wild boar tenderloin
• 1 tablespoon rice wine or rice vinegar
• 1 tablespoon honey
• 2 tablespoons soy sauce (separated)
• 2 teaspoons chinese five spice
• 1 tablespoon oil
• 1/2lb shrimp (peeled and deveined)
• 1 sausage (about 2-3 oz, cut into matchsticks)
• 2 cups thin rice noodles (aka)
• 2 dried chili peppers (or 2 teaspoons red pepper flakes)
• 2 eggs (beaten)
• 1/2 onion (sliced)
• 3 cups napa cabbage (shredded)
• 1 red bell pepper (cut into matchsticks)
• 1 carrot (cut into matchsticks)
• 2 tablespoons curry powder
• 1/2 tablespoon sesame oil

Directions

Step 1

Soak the noodles in cold water while making everything else (should soak about 20 minutes). Mix the rice wine, 1 1/2 T of the soy sauce, Chinese 5 spice and honey and use as a marinade for the boar/pork tenderloin. Marinate for a few minutes, while prepping the oven and/or chopping vegetables. Set the broiler to 500 and broil boar on a foil-lined baking sheet until cooked through, flipping half way through. (Should take 3-5 minutes a side depending on thickness.) Let cool for a few minutes, then chop into matchstick pieces about the same size as all the veggies and the sausage.

Step 2

Heat a wok or sauté pan over medium heat. Add a little oil and cook the eggs. Remove and chop into long pieces, reserve for later. Turn the pan to medium high heat. Add the shrimp and meats and cook until the shrimp are cooked through. If your pan is a little small, remove the meats from the pan and set aside. Add all the vegetables and the curry powder and red peppers and stir fry until they are just starting to turn soft, about a minute. Take the noodles out of the water, shake the excess off a little and add to the pan. As you're adding the noodles, rip them into shorter pieces. Add a little salt and pepper to taste and mix well, making sure the noodles don't stick. Remove from heat, or transfer everything to a bowl, and add the meat back into mixture. Add 1/2 tablespoon of soy sauce, scallions and egg. Serve piping hot!

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Non game substitution: Umm.. regular old pork. Or chicken. Whatever you have laying around or suits your fancy.

Vegetarian substitution: Tofu! And maybe more vegetables. You could throw some peanuts on there if you really wanted to.