THE Singapore Noodles, contrary to what the name might suggest, are not actually native to Singapore! They arise from contaminations of various Asian cuisines, especially Chinese cuisine.
Singapore noodles are in fact a dish originating from Hong Kong. A very popular street food in China, which over the years has become a real restaurant dish.
We can find different versions, more or less traditional, with chicken, shrimpsausage meat pig or egg and with different degrees of spiciness.
This is my, as always, very personal version, taken from the book “Spices” of the Silver Spoon, of which I am the author. To make them I used English curry, but you can use your favorite “yellow” curry, from Thai to Madras curry.
The fundamental ingredient: stir-frying
All the different variations of the Singapore Noodles recipe have one fundamental characteristic in common: stir-fry cooking in a very hot wok.
Stir what? Don’t panic, the concept of stir-fry is very simple: it is a type of sauté cookingwith a quick transition to wok (on average a sautéed chicken should take no more than 5 minutes).
Obviously both meat and vegetables must be properly prepared, sliced into thin strips, like matchsticks, into small cubes or strips. With these cuts, the cooking process speeds up and allows the high temperatures of wok to act quickly and precisely, sealing food and cooking it perfectly.
For this Singapore Noodles dish I chose vegetables that do not require long cooking and prawns, which are known for not requiring much time in contact with heat.
