Singapore noodles is one of the delicious variety of stir-fried noodles that we get in indo Chinese restaurants or take aways in India. Rice noodles or rice vermicelli are used to make singapore noodles.
1 green chili- finely chopped or 1 red chili, whole
⅓ cupchopped spring onion whites or onions
⅓ cup finely chopped capsicum ( green bell pepper)
1/2 cup finely chopped carrots or grated carrots
2 cups finely chopped button mushrooms or 200 grams white button mushrooms, chopped
2 teaspoons soy sauce (naturally fermented)
salt as required
2 teaspoonsrice wine or shaoxing wine or mirin
2 to 3tablespoons spring onion greens (scallion greens)
blanching rice vermicelli
Take 125 grams rice vermicelli in a bowl. This rice vermicelli is different from the rice vermicelli we get in india and only need to be blanched in hot water. If you use the indian variety of rice vermicelli, then cook it according to the package instructions.
Pour 4 to 4.25 cups boiling hot water on the rice vermicelli.
With a fork immerse the vermicelli in the hot water.
Cover the bowl with lid and blanch rice vermicelli according to the time mentioned on the package. I blanched for 5 minutes.
Using a strainer drain all the water from the rice vermicelli and rinse in running water very well. keep aside.
making spice mix
In a small bowl take ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.
Mix the spice powders very well with a spoon. Keep aside.
The quantity of some spice powders like red chili powder, black pepper, garam masala powder can be added more or less as required.
stir frying vegetables for singapore noodles
Heat 2 tablespoons toasted sesame oil in a wok or kadai. Keep the flame to medium. you can even use any other type oil like sunflower oil or peanut oil.
Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole). Stir fry on a medium flame for a couple of seconds.
Then add ⅓ cup chopped spring onion whites (scallion whites) or onions.
Mix and begin to stir fry on high heat or high flame. Stir fry spring onions on high heat for 1 minute.
Then add ⅓ cup finely chopped capsicum ( green bell pepper) and ½ cup finely chopped carrots or grated carrots.
Stir fry on high heat for 2 minutes.
Then add 2 cups finely chopped button mushrooms or 200 grams white button mushrooms (chopped).
Mix very well and continue to stir fry on high heat. initially the mushrooms will release water.
Continue to stir fry till all the water is evaporated and the mixture becomes dry.
Reduce the flame to medium or medium low. Then add the spice mix which we had made earlier. mix very well.
Add 2 teaspoons soy sauce (naturally fermented) or as required. mix again.
making singapore noodles
Now add the rice vermicelli.
Season with salt. Do keep a check on salt as soy sauce already has salt in it.
Mix very well.
Increase the flame to medium or medium-low and continue to stir fry singapore noodles for 2 to 3 minutes more.
Switch off flame and add 2 teaspoons rice wine or shaoxing wine. You can also use mirin instead of rice wine.
Mix very well. Lastly add 2 to 3 tablespoons spring onion greens (scallion greens).
Mix and then serve singapore noodles. You can garnish them with some scallion greens if you want.