Singapore Noodles Buffet Style
I used to get Singapore noodles at a buffet for years when I lived at my other place but, The Oriental Gourmet almost as old as NASA closed and I was left in the cold. Made several servings of this dish from various online recipes but none matched the OG. Keep reading
Servings 4
Calories 279kcal
Ingredients
- 1/2 lb shrimp (shelled and cleaned)
- 4 tbs vegetable oil
- 3 tbs fish sauce (Asian isle)
- 8 oz dried rice noodles
- 1 tsp garlic (minced)
- 1 tsp soy sauce
- 1 tsp wine (Asian section)
- 1/4 tsp ground pepper
- 1/4 tsp sugar
- 4 oz eggs (='s 2 eggs, beaten, 1/4 tsp salt optional)
- 1 cup onion (thin sliced)
- 1 cup bell pepper (red, de-seeded, strips)
- 3 tsp curry powder (divided)
- 1/2 tsp salt
- 2 oz green onion (angle sliced optional)
- 2 tsp sesame oil (toasted optional but tasty)
Instructions
- OK, one thing I've learned cooking especially Asian is prep everything before you start. I use shot glasses for dry spices but and small containers will work.
- Put the cleaned shrimp in a bowl and add 1 tsp vegetable oil and 1 tbs of the fish sauce. Mix it up and throw in fridge.
- Boil a pot of water for the noodles. Turn the heat off and place the rice noodles in hot water. Let the noodles steep about 2 minutes. You'll want to keep an eye on them so you don't over water for lack of a better phrase. If you pinch one and you can feel the noodle then you are good. If you pinch one and it mashes between your fingertips it's likely steeped too long. It's no big deal to me but what will happen to the noodle over steeped is when you fry them they will break in length and get a little messy. I usually stand over them with a wood spoon and lightly move around until they're obviously ready. Kinda wormy.
- Drain noodles in colander and set off to side lines.
- In a small bowl add soy sauce, wine, pepper, sugar, 2 tbs fish sauce, and garlic. Mix it up and let it hang around the noodles for a second.
- Get a wok or large high walled skillet to medium high heat.
- Drop in 1 tbs of vegetable oil and tilt to cover bottom of pan.
- Add the eggs, they should be cooking up quick. Take a spatula and flip and break up eggs into pieces. Set off in bowl next to noods.
- Same pan put back on heat drop in 1 tbs oil then shrimp. Start flipping and moving around. By now you should be getting a feel this is go to be done here pretty quick.
- Once the shrimp have cooked a little pink add the bell peppers and onions. Then add 1 tsp of curry powder and 1/4 tsp salt. Fry up for 30 sec to 1 min depending on how you like your veggies.
- Now take all currently in pan/wok and dumpin in the scrambled eggs. Mix
- Last time pan hot again quickly add the rest of vegetable oil, drop in and stir noodles, dump the soy garlic mix, and the rest of curry. Mix up till it's even on color. Noodles should be yellow.
- Add a dash of salt, green onions, and sesame oil if that's the route you took. Hope you dig it but I must confess the 1st time I ever had curry I was like, 40. Curry's not in my mind until I want the noodles.
➕ Nutrition
Nutrition Facts
Singapore Noodles Buffet Style
Amount Per Serving (355 g)
Calories 279
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 248mg83%
Sodium 1921mg84%
Potassium 322mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 1475IU30%
Vitamin C 55.8mg68%
Calcium 133mg13%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn
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