Best 3 Singapore Vermicelli Recipes

Singapore vermicelli is a dish that is packed with flavor and is sure to please everyone at your table. This dish can be found all over Singapore and is a staple in many hawker centers. Singapore vermicelli is made with thin rice vermicelli noodles that are stir-fried with shrimp, chicken, and vegetables in a flavorful sauce. It is a quick and easy dish to make, making it a great choice for a weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPORE NOODLES (FRIED BEE HOON) RECIPE

Singapore Noodles (Fried Bee Hoon) Recipe image

"Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe.

Provided by KP Kwan

Categories Main Course

Time 30m

Number Of Ingredients 19

Ingredients

3 tbsp oil
2 eggs
200 g rice vermicelli
1 tbsp chopped garlic
1 medium size onion
80 g chicken breast meat, cut into julienne
50 g medium size shrimps, deveined, wash with salt and drained
1 tablespoons dry shrimps, soak for 30 minutes and drained
40 g cabbage, cut into julienne
20 g carrot, cut into julienne
50 g bean sprout
10 g chopped scallions
3 tbsp tomato ketchup
1 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper

Steps:

Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
Soak the dry shrimps in hot water for 30 minutes. Drained.
Cut cabbage and carrot into julienne
Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
Turn off the heat. Add the remaining bean sprouts and mix well.
Top with chopped scallion and serve.

Nutrition Facts : Calories 1130 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 565 milligrams cholesterol, Fat 58 grams fat, Fiber 7 grams fiber, Protein 62 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 5048 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 47 grams unsaturated fat

SINGAPORE NOODLES

Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g

EASY SINGAPORE NOODLES

Easy Singapore noodles image

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Provided by Cassie Best

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

200g vermicelli rice noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp caster sugar
1 tbsp sesame oil
2½ tbsp low-salt soy sauce
1 tbsp sunflower or vegetable oil
1 onion , sliced
1 pepper , sliced (we used ½ green and ½ orange)
200g beansprouts
1 red chilli , sliced (optional)

Steps:

Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality vermicelli noodles, vegetables, and meat.
Cook the vermicelli noodles properly: The noodles should be cooked until they are tender but still have a slight bite to them. Overcooked noodles will be mushy and unpleasant.
Use a variety of vegetables: Vegetables add color, flavor, and nutrients to the dish. Choose a variety of vegetables that you enjoy, such as carrots, celery, onions, bell peppers, and snow peas.
Marinate the meat: Marinating the meat will help to tenderize it and add flavor. You can use a simple marinade made with soy sauce, rice vinegar, and garlic.
Use a hot wok or skillet: A hot wok or skillet will help to sear the meat and vegetables and create a delicious smoky flavor.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to prevent it from burning and will also allow the flavors to meld together.
Serve immediately: Singapore vermicelli is best served immediately after it is cooked. The noodles will start to soften and lose their texture if they are allowed to sit for too long.

Conclusion:

Singapore vermicelli is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a versatile dish that can be customized to your own taste preferences. With a little planning and preparation, you can easily make a delicious Singapore vermicelli dish at home.