How to Make Singapore Street Noodles – A Uniquely Delicious Noodle Dish

I have never been to Singapore, but I do love me some Singapore street noodles! Singapore seems like a super interesting place to visit and due to its placement on the map and its cuisine is nothing short of a delicious intersection of all sorts of south Asian cuisine. From the British colonial rule to Japanese takeover to being part of the Malaysian state; Singapore has a flavor all its own that goes far beyond the storied chicken rice.

In my version of Singapore street noodles, I use a yellow Chinese noodle, but a lo mein or even spaghetti will work. I add some napa cabbage and carrots with a luscious sauce of ginger, chilis, garlic, oyster sauce, curry powder, and soy sauce. Once the vegetables and noodles are sauced up, I top with a sunny side up egg. It is a simple, unique, and delicious noodle dish that comes together with minimal effort and quick! It is the definition of a perfect weeknight meal that is better than take out. So give it a try and let me know what you think.

Serves 4

Singapore Street Noodles Ingredients:

1 – 15 ounce package of Chinese noodles, or noodle of your choice

2 cups of shredded napa cabbage

2 shredded carrots

1 shallot, sliced

4 eggs

1/2 cup of scallions, sliced

3 tablespoons sesame or cooking oil of your choice

For the sauce:

1/4 cup soy sauce

1 tablespoon rice vinegar

1/2 cup of chicken or vegeatable stock

2 cloves of garlic, minced

1-2 Thai red chilis, minced

1 tablespoon of grated ginger

Dash of white pepper

1 tablespoon of oyster sauce

2 tablespoons of cornstarch

Instructions:

1. Start by cooking the noodle according to package instructions. Drain and rinse the noodles with cold water before combining with the cabbage, carrots, and shallots in a large mixing bowl.
2. Next, make the sauce by combining all of the sauce ingredients and combine the sauce with the noodles and vegetables. Stir to combine.
3. In a large wok, heat 2 tablespoons of cooking oil over high heat. Add the saucy noodles and vegetables and stir fry. Don’t be afraid to let the noodles get a little crispy. Cook for about 5 minutes or just until the vegetables are slightly softened.
4. Divide the noodles into 4 bowls. Heat the last tablespoon of oil in the wok and cook the 4 eggs to your desired doneness. Sunny side up works perfectly for this dish. Top each noodle bowl with an egg, garnish with scallions, and sriracha if desired.

If you like this, you will love my sesame crusted tuna with pan fried noodles!