'Singapore' Rice Noodles, a Hong Kong Classic - How to Fry Singapore Rice Noodles (星洲炒米)

so we wanted to show you how to make a chat suntan classic chinko Tommy or Singaporean rice noodles now despite the name this dish isn't actually Singaporean it's just sort of a deluxe fried rice noodle with some curry powder in the mix I mean just think about it a chef from the streets probably wouldn't just toss some curry into noodles and call it Singaporean and make no mistake this dish is Hong Kong to its core origins aside it's quite tasty and a great chance to teach you some fried rice noodle technique now you first got to choose the right noodles for frying when buying it's important to get these vermicelli sized thin guys we're using 180 grams of a Cantonese sort called don't want me fun there's a lot of good brands though and Vietnamese rice noodles are also quite close if possible just try not to buy a vermicelli rice noodle that's packed too tight like this because these guys shred pretty easily so get a pot of water to a boil and toss in your rice noodles rice noodles they'll cook real quick so shake them apart and after about 90 seconds they'll be soft and white like this drain but don't rinse we'll be using the noodles residual heat to finish the job cover those noodles with a towel or some plastic wrap and set it aside for about 10 minutes 10 minutes later what you'll see are some perfectly cooked but clumpy noodles so take those noodles and gently start pulling them apart restaurants avoid this step by spreading them out over counter space before covering you could go that route but there's no need to be too paranoid after about a minute of pulling the noodles should be good to go now as I said this is kind of a deluxe fried rice noodle we're adding in some of the white part of 6 green onions cut into 2-inch sections some veg which is a mix of a quarter of an onion thinly sliced 60 grams each julienne red mild chili and green bell pepper and you could also just seven Anaheim's and red bell pepper if you need 50 grams jo Hong aka yellow chives and if you can't find this you could use 20 grams Chinese chives or even just skip it 80 grams bean sprouts with the ends pick and removed 50 grams shrimp marinated with 1/4 tsp salt and 1/4 tsp white pepper powder mixed well and set aside for 10 minutes 50 grams chashu julienned and if buying cha C was annoying or expensive where you live some spamed also be fine and one egg thinly fry and cut into slivers the technique for that eggs really quite cool crack a medium egg and with that guy thoroughly now in a lightly oiled wok over medium heat add in your egg move the wok in a circular motion to spread out the egg and get it super thin once there's no more liquid flowing shut off the heat and cover for 2 minutes now carefully roll it up remove and slice now let's pre fry the rest of those ingredients no need to rinse the wok here just go straight in with the onions over medium heat fry those onions for about 30 seconds then add in the peppers fry those for a quick 15 seconds and out next the gel Fong give that a quick toast and once it's fragrant and slightly wilted after about a minute just take it out same deal with the bean sprouts in with a quick toast the reason we got a toast this stuff here is for them to release their moisture what ingredients really have the tendency to muff up a fried noodle so after about a minute out next up the shrimp add in some oil and toss them in fry for about 45 seconds till they've changed color and out now give that wok a scrub and we're almost ready to fry okay right so for this final stir fry we're using 1 tbsp curry powder with 1/4 TSP extra turmeric for color some people use curry paste but for fried noodles we think the end texture is actually better with the powder but because we're not using paste we'll need some extra aromatics this is two cloves of garlic a half a shallot and a bit of onion all finely minced now let's stir fry as always first long y'all get that wok piping hot shut off the heat add in the oil and give this world to get a nice nonstick surface on medium-low now add in that small bit of minced onion give it a fry till lightly translucent about a minute and add in the minced shallot garlic fry all that till soft and wilted roughly 2 minutes then go in with the green onion whites after about 45 seconds once those are fragrant toss in your curry powder and turmeric those aromatics have sucked up a good bit of oil so we got to add more to loosen it up we'll be adding it though gradually reason being we want just enough oil to form a nice base but no more nobody wants an oily noodle after about 2 minutes that oils absorbed the curry powder and it's no longer grainy so we can go in with the noodles upping heat to medium fry those noodles by continuously pulling the noodles upward to break them up and avoid sticking just like fried rice this step will take a little bit we're looking for the noodles to be loose dry and evenly seasoned it might take you three or four minutes just be patient now seasoned with a teaspoon of salt 1/2 tablespoon sugar and optionally a small sprinkle of msg make sure it's mixed in up the heat to medium-high and add in the onions and the peppers combine those by doing the same motion that we did from frying then add in the shrimp and the chassis give that a brief 30-second fry add in the egg give it a mix and out garnish with some toasted white sesame seeds and the Shing Joe chow me is done so I hope we were able to touch you some rice noodle stir-fry technique I hope you can give it a try check out read the link in description box for detail recipe and subscribe for more Chinese cooking videos [Music] you

Channel: Chinese Cooking Demystified

Views: 614,049

Rating: 4.8597207 out of 5

Keywords: singapore fried rice noodles, singapore-style noodles (dish), how to fry rice noodles, hong kong singapore fried rice noodles, rice noodles (ingredient), chinese food (cuisine), singapore noodle recipe, stir frying (food), authentic singapore noodles, authentic cantonese recipe, authentic hong kong recipe, cantonese food (cuisine), singapore rice noodle origin, chinese cooking demystified, fried rice noodle recipe, rice noodle technique

Id: 31dhAY9bVsI

Length: 6min 24sec (384 seconds)

Published: Mon Apr 02 2018