Discover a quick and delicious gluten-free Singapore noodle recipe that’s better than takeout. Perfect for a satisfying meal at home!
Deliciously Simple Recipe for a Healthy Twist on a Classic Dish
If you’re looking for a delicious and satisfying stir-fry that is also gluten-free, Singapore noodles are an excellent choice. This dish features tender rice vermicelli noodles tossed in a fragrant curry seasoning, combined with juicy shrimp, savory char siu (Chinese BBQ pork), and crisp vegetables. Although Singapore noodles did not originate in Singapore, they have become a beloved staple in Chinese cuisine, making them a popular option for those seeking a flavorful meal.
The preparation of Singapore noodles involves several key ingredients, including rice vermicelli noodles, shrimp, BBQ pork, and a variety of vegetables like carrots and cabbage. To create this dish, you begin by mixing a sauce made from cooking wine, soy sauce, salt, white pepper, sugar, and sesame seed oil. After sautéing shallots and garlic, the shrimp and BBQ pork are added, followed by the vegetables and noodles. The final touch is the incorporation of curry powder and the sauce mixture, resulting in a vibrant and aromatic stir-fry that is sure to impress.
Whip Up a Flavorful Escape: Your Ultimate Guide to Crafting Irresistibly Tasty Singapore Noodles at Home!
Are you craving a flavorful and satisfying stir-fry that’s also gluten-free? Then look no further than Singapore noodles! This delicious dish features tender rice vermicelli noodles tossed in a fragrant curry seasoning with juicy shrimp, savory char siu (Chinese BBQ pork), and crisp vegetables. While this noodles may not have originated in Singapore itself, they’ve become a beloved staple across Chinese cuisine. In this video, we’ll walk you through every step of making this restaurant-worthy dish at home. So, get ready for a flavorful journey to Southeast Asia! EASY & GLUTEN-FREE SINGAPORE NOODLES SINGAPORE NOODLES: PREPPING THE INGREDIENTS Let’s make the sauce for the noodles by combining 1 tablespoon of Chinese cooking wine in a small bowl.
Next, add 2 tablespoons of soy sauce for that umami flavor. ½ teaspoon of salt ½ teaspoon of white pepper. You can add more or less, depending on your spice level. Then, add ¼ teaspoon of sugar to balance the savory ingredients. Finally, add ½ teaspoon of sesame seed oil. Give it a quick stir and set it aside. In a separate bowl, beat two large eggs. Eggs add pops of protein-rich goodness and a beautiful visual element that elevates your noodle dish from ordinary to extraordinary.
Now transfer the egg to a hot wok and make a quick omelet with a little oil over medium heat. Gently fold the omelet once it is cooked into a rectangle. Then, slice it into strips. Like so. Alright, next up are the noodles! Grab 160 grams of those vermicelli rice noodles and give them a hot water bath for 5 minutes. Be sure to check the timing instructions on your specific noodle package, as they may vary slightly. Once the noodles are nice and tender, drain the water and set it aside. SINGAPORE NOODLES: GET READY TO WOK AND ROLL! One quick thing before we stir-fry: let’s chop up 1 shallot.
This will add some lovely flavor to our dish. We choose to use shallots because they offer a milder and slightly sweeter flavor compared to onions. Transfer them into the same wok with 2 tablespoons of oil over medium-high heat. Next, add 2 to 3 cloves of minced garlic. And sauté for 30 seconds. Then, add 150 grams of sliced BBQ pork or char siu. They bring a delicious combination of sweet and salty flavors to our stir-fry. Let’s give this dish a protein double whammy! By adding 10 to 12 pieces of juicy shrimp.
Keep stirring those shrimp until they turn a rosy pink, almost like they’re blushing! Now, for the veggies, add 80 grams of shredded carrot. Also, add 80 grams of shredded red cabbage or Napa cabbage. Quickly stir for about 30 seconds. Now add the vermicelli rice noodles that we just soaked in hot water. Depending on how much curry you can handle, sprinkle in 2 to 3 teaspoons of dried curry powder. Stir until the curry is well combined with the rice noodles. And for the final seasoning, pour that lovely soy sauce mixture. Give it a good stir-fry!.
We want that flavorful sauce to get nice and cozy with all the other ingredients. Turn off the heat, and garnish with sliced eggs. For a final touch of freshness, let’s sprinkle on some chopped green onions! And that’s it. Congratulations! You’ve officially graduated from instant ramen to Singapore Noodle Chef! So, ditch the greasy delivery options and impress your friends and family with this restaurant-worthy dish. Plus, it’s way cheaper, gluten-free, and way more fun to make yourself! With that said, thank you so much for tuning in, and if you enjoy this recipe, please give us a like and subscribe to our channel if you haven’t already.
Until then, we will see you next time for more quick, easy, and delicious recipes.
