Singapore Noodles With Charred Scallions

You really can't call this 'Singapore' noodles at all. Not even close. Just call it over-cooked vermicelli with browned scallions and egg with a dash of curry and soy. For one---if you cook noodles according to directions here, by the time you finish sauteing for 3-5 minutes in soy sauce (on top of the 10-min water soak)---they will be pure mush. You should blanch them for 45 secs in boiling water then immediately cool in cold water---they then retain their firmness while undergoing the saute.

Yikes people are so dang crabby and judgmental. Who cares about authenticity, it’s a yummy dish, I’ve made it for years, often adding a handful of shrimp. If you don’t want to use the recommended amount of oil, reduce it a bit with no adverse effects on the finished dish.

Please read accompanying article with the recipe before you cook or comment. Not only will it answer your queries, it will help you to become a better cook.

You also don't get french fries in France or German chocolate cake in Germany. The recipe states that this dish is not from Singapore.

I don't understand why so many comments kept repeating what the author has already explained, that this dish didn't originate in Singapore. The key to making this dish work is to have a very hot wok and strong, quick arms and hands, a challenge for most Americans. That's why most home cooks can find this dish getting soggy and overcooked.

In a stir fry, particularly with thin or fresh noodles,I cook them directly in the pan. Noodles didn't need to be soaked ahead of time. Just added to the curry/oil mix with about 1/2 c of water and let it cook in the pan for a minute or so. When they began to soften added all the other cooked ingredients. Finished to my taste. Added chopped fresh Thai chiles. Dish was wonderful, quick and easy. Love the cross cultural flavor.

So use less oil. Or move on to another recipe that aligns with your needs.

This turned out great! At or better than restaurant quality. A few notes: 1 - I cooked the noodles as per package instructions then cooled immediately with cold water (prevent sticking). 2 - Bigger chunks of egg are great! 3 - Salt - I salted to taste in step 1 and used 1 tsp in step 5. It perfectly balanced the curry powder in the end. 4 - Did not add extra oil in Step 6 5 - Cooked noodles for <1 minute after adding soy sauce in Step 7.

This was good. I did soak the noodles and didn't find them to be mushy at all. My only critique is the salt level. I used half the salt the recipe suggested and it was still too much for us. A bit of vinegar-based hot sauce also was a good addition once plated.

Yes, the first line of the article states this.

This was delicious. Even better cold the next day. A local take-out restaurant has a similar dish and this tasted exactly the same! I think next time I may add some snow peas and small shrimp. I really like this because it is a really good recipe that lends itself well to variation.

Using a heavier rice noodle is a great idea. Rice vermicelli goes from just right to a sticky mess in less than a minute. Pad Thai noodles or Italian style spaghetti rice noodles will taste great and be far more forgiving. Just be sure to rinse them in a good deal of cold water before reheating in the dish.

I use Japanese Saifun bean thread noodles. They don’t get mushy like rice noodles.

This was quick, easy and super tasty. I made it with Pad Thai noodles as that was what I had on hand. I doubled the curry and after cooking the curry for 30 seconds, I added a package of torn apart tofu into the wok. Super easy and yummy!

I soaked for a lot less time in warm water, cooked for a lot less time also. Added some julienned carrots, didn’t have peppers. Made extra sauce, was too dry. Came out great, will tweak it and make again. Double the scallions if you like them.