Delicious Singapore Noodles Stir Fry Recipe! | Wok Wednesdays

[Music] hey guys Jeremy here from school of what Covent Garden it's walk Wednesdays once again and today's video is actually a suggestion from one of our subscribers John the tester so thanks John we're doing Singapore fried noodles as per your suggestion right first things first the noodles and most people get noodles wrong and it's not your fault or down to bad explanations on packs dry noodles all they need is soaking in hot water I've got rice vermicelli here so you wanna soak it for a very small amount of time two to three minutes is all you really need and the thick of the noodles the longer you soak them really if you go from vermicelli all the way through to say have fun like thick rice noodles you're probably anywhere between three to eight minutes once your noodles have lost its packet shape and you can sort of sift through then the next step of drying your noodles is key to getting your noodles right you're going to strain your noodle and then I'm gonna dry them on a clean tea towel what this does is really brings out any excess moisture so when it hits the pan or the wok later on right or stick together takes about ten minutes so while she knew those are drying you've got plenty of time to set up your spice mix and your sauce chop up your vegetables so the spice mix is very very simple got some Madras curry powder or some sort of medium spice curry powder so turmeric in there cumin as a base in the turmeric the color really changes that to make it an authentic Singapore fried noodle some chili powder up to you how much you want to put in there some extra chili bird eye chilies for an extra bit of punch give you wish water to make up the paste and some salt light soy sauce that's a dark soy sauce some sesame oil I'm gonna make up your sauce a good teaspoon of curry powder I go for about half a teaspoon of chili powder never throw your chili in there as well why not now some water just to make up a quick paste with those spices about a tablespoon if your cooking is classically you probably put the spice in first in the wok mix it around and then start dipping into your sauces now I like mine putting the sausage straight into this paste actually like soy sauce about a tablespoon and a dash of dark soy sauce just to accentuate that turmeric of yellow curry powder color a little drizzle sesame oil looks quite dark at the moment when it's but when it spreads through the noodles you get that nice sort of orangey yellow color into soap right so we're cooking noodles really you can put whatever bed your meat you want into your noodles we've got a medley of veggies and prawns slice your onion slice your red pepper and some spring onion to garnish so once everything is prepped and ready it's time to set up your wok clock now we created the wok clock at school of wok as a Chinese sort of nizam class it's very easy you start at 12 o'clock with your first ingredient in this case your egg and you go all the way around so your recipes on a plate in front of you you can concentrate in your cooking so onto the wok let's get walking a little bit of oil I'm going to make sure that oil smoking hot and start 12 o'clock with your egg I like to cook my egg like a fried egg first and then when it's roughly cooked crack your yolk nice rip full of egg white and egg yolk more for color than anything just push that egg to the back a small addition of oil to be your next ingredient your onion at this point bring your egg over the top of your onion so it doesn't burn continue stirring and folding now with noodles one of the quick cooling techniques with the wok is what I like to call the tummy in the head you might seen that a few of my other videos you remember the other three it's four ways to cool you up down lookey you walk it up your pepper fold that three doesn't take long at all push that to the back you can see how fleeing my walk is here on the face that's all about understanding that height of fire make sure your oil is really hot before anything hits the wall fronds see them bring this stuff over the top just starting to go a little bit more opaque and pinkish in color again push to the back a little drizzle of oil your bean sprouts smoking hot right in [Music] last time pushing everything to the back one last drill of oil for your noodles smoking hot your noodles go straight in bring your veg over the top and this point your tummy in the head is really important round around back and forwards round and round back and forwards I'm gonna get my sauce in pretty much straight away in that is looking great and now tummy in the head tummy your head tell me in the head smells delicious now I can feel my noodles softening up but that extra a little bit of liquid from the sauce but they still hold their shape right the color spread all the way through from that tummy in the head action through the noodles my singapore friday leaders are ready to serve and see separate strands noodle it was nice to leave some of the stuff makeup runs put over the top you know you cooked it well even with a sauce and something sticky like this you've got clean walk at the end of your cooking serious walk hey my favorite part every video time to test it mmm get them out of spice too much of a kick the saltiness and a savory flavor really stands out best bit about it the noodles are dry enough so they're nice and separate that's a true Singapore noodle subscribe to tire subscribe but just like John if you do have any suggestions and what you want me to cook next let us know and don't forget subscribe subscribe subscribe like the video you

Channel: School of Wok

Views: 437,196

Rating: 4.8684759 out of 5

Keywords: singapore noodles, singapore noodles recipe, singapore rice noodles, singapore fried noodles, singapore noodles recipe easy, singapore vermicelli, easy singapore noodles, singapore curry noodles, singapore rice noodles recipe, singapore street noodles, school of wok, how to make singapore noodles, stir fry noodles, wok wednesday, noodles, singaporean noodles recipe, singapore chow mein, school of wok singapore noodles, school of wok chow mein, singapore noodle, Wok recipes

Id: mdkuNC9ne5Y

Length: 10min 11sec (611 seconds)

Published: Wed Mar 28 2018