Singapore Curry Noodles

Name: Singapore Curry Noodles
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 4
Cuisine: Singapore
Ingredients: 500 g Yellow noodles (Blanched); 100 g Rice vermicelli (Soaked and blanched (optional)); 200 g Chicken thigh (Boneless, skinless, sliced thinly); 150 g Shrimp (Peeled and deveined); 100 g Fish cakes (Sliced); 100 g Tofu puffs (Halved); 100 g Bean sprouts (Blanched); 2 halved Hard-boiled eggs; 4 tbsp Curry paste (Singapore-style curry paste); 400 ml Coconut milk; 500 ml Chicken stock; 2 medium Shallots (Finely chopped); 3 cloves Garlic (Minced); 1 inch Galangal (Minced); 1 stalk Lemongrass (Bruised); 2-3 optional Chilli padi (For extra heat); 1 tsp Sugar; to taste undefined Salt; 2 tbsp Oil; for garnish undefined Fried shallots; for garnish undefined Cilantro

A rich and fragrant noodle dish featuring a spicy curry broth, often with a mix of seafood, chicken, and vegetables, served with yellow noodles and sometimes vermicelli.

準備時間20 minutes

調理時間30 minutes

合計時間50 minutes

分量4

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Prepare the curry paste base: Sauté chopped shallots, minced garlic, and minced galangal in oil until fragrant. Add the bruised lemongrass and optional chilli padi.
⏱️ 5 minutes
2
Add the Singapore-style curry paste to the pot and stir-fry for 2-3 minutes until the oil separates and the aroma intensifies.
⏱️ 3 minutes
3
Pour in the chicken stock and coconut milk. Bring to a simmer, then add the sliced chicken thigh and cook until almost done.
⏱️ 10 minutes
4
Add the fish cakes and tofu puffs to the broth. Simmer for another 5-7 minutes until the tofu puffs have absorbed the broth.
⏱️ 7 minutes
5
Season the broth with sugar and salt to taste. The broth should be rich, slightly spicy, and creamy.
💡 プロのコツ: Adjust seasoning as needed. The balance of sweet, salty, and spicy is key.
6
In individual serving bowls, place a portion of blanched yellow noodles and optional vermicelli. Top with blanched bean sprouts.
💡 プロのコツ: Blanching the noodles and sprouts ensures they are heated through and have the right texture.
7
Ladle the hot curry broth with chicken, shrimp, fish cakes, and tofu puffs over the noodles.
💡 プロのコツ: Ensure the shrimp are added towards the end of cooking to prevent overcooking.
8
Garnish with halved hard-boiled eggs, fried shallots, and fresh cilantro. Serve immediately.
💡 プロのコツ: The fried shallots add a crispy texture and extra layer of flavor.

調理履歴を記録する

💡 プロのコツ

✓Use a good quality Singapore-style curry paste for authentic flavor.
✓Don't overcook the shrimp; they should be pink and just cooked through.
✓The broth can be made ahead of time and reheated.
✓Adjust the amount of chilli padi to your preferred level of spiciness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other seafood like squid or mussels.
Include vegetables like long beans or cabbage.
For a vegetarian version, omit meat and seafood and add more vegetables and tofu.