The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
I first fell in love withSingapore noodles as a teenager. It was on a trip with my mother and her extended family—one of those classic ill-conceived vacations where every sightseeing activity was laced with bickering and dissent. Stressed by the family drama, I consoled myself in food and found solace in ourSingaporean hotel’s sprawling buffet breakfast.
But while thisstir-fried noodle dish is named after Singapore, it didn’t actually originate there. Instead, this fixture onChinese restaurant menus—specifically those servingCantonese cuisine—is believed to have been created inHong Kong. Though traditionally eaten for breakfast or lunch,Singapore rice noodles also make for a fuss-free homemade dinner that’s quicker thantakeout and just as satisfying.
At EastAsian supermarkets, you’ll findrice stick noodles (which are naturallygluten-free) in all shapes and sizes—widerice noodles are commonly used inThai dishes like kee mao orpad see ew. In contrast, thisSingapore noodle recipe usesthin rice noodles. I always have a packet ofrice vermicelli noodles in my pantry (I loveKong Moon brand), specifically for this purpose.Singapore noodles are heavily seasoned incurry powder, which can create a mouthfeel that is gritty or grainy when not prepared properly. My mother, who madeSingapore-style noodles often following that trip, humbly brags that her version of the dish is “silkier” than the ones found in many restaurants. Her not-so-secret “secret” is tobloom thecurry powder in the oil, thus amplifying its flavor and coaxing it into a smooth texture, prior to adding noodles to the pan.
You can use any style ofcurry powder forthis dish. I preferS&B OrientalCurry Powder, but for a different flavor profile, you may choose aMalaysiancurry powder, ahomemade masala, or something else you’ve already got on hand. The dish often features an animal protein such asprawns, chicken, orchar siu; as a vegetarian, I refrain. Finally, you’ll need some vegetables and a few eggs for scrambling. You can use any combination ofveggies, making this a great fridge clean-out dish. Carrots, cabbage, zucchini,red bell pepper, cauliflower, snow peas,bean sprouts—basically, anything that can be thinly sliced and cooked in 3 to 4 minutes is suitable.
Here’s how I makeSingapore noodles:
Soak14 oz.rice vermicelli for about 8–10 minutes inhot water from the tap (you could also quick soak the noodles by dunking them inboiling water for 1 minute, if you’re in a rush...and happen to haveboiling water handy). While the noodles soak, prepare the rest of the ingredients; whenstir-frying, it’s important start with somededicatedprep time so that everything is ready to go before you begin the quick cooking process. Slice1 medium yellow onion (you can also use red onion or shallots here) and place in asmall bowl. In a large bowl, combine1clove garlic, finely chopped, 1bell pepper (any color), thinly sliced into strips,1 carrot, peeled and thinly sliced into strips, and1 small head broccoli, thinly sliced (stem and all, after peeling the outer part of the stalk). Finely chop2scallions and set aside in a separate small bowl. In a fourth bowl, beat4 eggs with about 1 Tbsp. ofcold water (just to loosen it up) and season well with kosher salt.
