Singapore Noodles
Monday, February 27, 2012 at 12:00PM
I absolutely love being a part of recipe swaps and clubs, because it introduces me to different blogs from all over the world. For the February installment of Secret Recipe Club, I was assigned to the blog Wandering Spice, which is written by Yasmeen who lives in Australia! While reading through her blog, I had a few Middle Eastern recipes saved that I wanted to try. I let Joel look through the recipe index, just in case there was another recipe that he wanted me to try first before I went ahead with my choice. As soon as he saw this recipe for Singapore Noodles, he begged me to make them, since they are his favorite. I did have a little bit of trouble finding the Madras Curry Paste, but at the third grocery store, I found it in the Indian food aisle. As soon as I opened the jar, I knew that this meal was going to be delicious! This meal came together so quickly and the end result was so delicious! Joel said that it didn't taste exactly like the Singapore noodles the he has had in the past, but he liked this dish anyway. I didn't know any better, since I've never had this dish before, and I enjoyed this meal very much!
1 nest Fresh Egg Noodles or 3 nests Dry Egg Noodles (I used a package of "Chinese Noodles" I found at a specialty shop)
4 ounces Broccoli, cut into small florets
1 Red Bell Pepper, julienned
1 Carrot, julienned
3 ounces Fresh or Canned Baby Corn, quartered lengthwise
2 Garlic Cloves, minced
4-5 Fresh or Frozen Prawns per serving (we used 4 jumbo prawns total)
1 thumb-sized piece Ginger, grated
1 rounded tablespoon Madras Curry Paste
2 teaspoons Soy Sauce
2/3 cup Water
2 tablespoons Canola Oil
Prepare noodles according to package directions. In a large wok, heat 1 tablespoon of oil and sauté the broccoli, carrot, red pepper, and corn with the ginger and garlic until softened, but still a bit crisp. If the broccoli won't soften, add a drop or two of water and cook until it evaporates. Set the vegetables aside on a plate. Add the remaining oil to the wok and sauté the prawns until translucent. Set aside with the vegetables. Add the curry paste and soy sauce to the pan and sauté for 1 minute. Then, add the water and bring to a boil. Add the cooked noodles to the curry sauce and toss to coat, then return the vegetables and shrimp to the pan and sauté to heat through and combine flavors. Serve immediately with lime wedges as a garnish.
Asian, Secret Recipe Club, Stir Fry 
Reader Comments (10)
Yum! These looks delicious.
These noodles look delicious! Great job!
Very nice to "meet" you through SRC! I am also a fellow member from group D...
Loved the story behind the name of your blog, extremely cute!
and your noodles... perfect choice, I LOVE Singapore Noodles!
Totally delicious looking and I know this would be a hit in our home.
If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites and my Group 'D' entry: Health(ier) Peanut Brittle
Lisa~~
Cook Lisa Cook
This looks great! I love the bright colors :) Also, how fun to meet someone from Australia! It's my dream place to visit.
Hi Melissa! I am so glad you enjoyed the Singapore Noodles. Your man is right - they aren't the most authentic on earth as I also discovered upon making the recipe. But, they are a really quick, flavorful treat for a weeknight, so can't go wrong with that. Really glad to have met you through SRC and thanks for the positive feedback :)
We love Chinese type cuisine, and this recipe looks like something we would really enjoy.
I love Singapore noodles! I had no idea they'd be so easy to make! Awesome!
This recipe looks so tasty. It uses some ingredients I've never tried before which is always intriguing. I'm like you, I love being involved in recipe swaps and clubs because it introduces me to many new things and people I would have ordinarily missed. Nice to meet you. Your plate is making me hungry!
ooo yum. I love dishes like this. I can totally see why you picked it.