SINGAPORE STREET NOODLES: A CATERER’S GUIDE

SINGAPORE STREET NOODLES: A CATERER’S GUIDE https://sinfullyspicy.com/easy-singapore-street-noodles/

You see this Singapore Street Noodle matter?

When people hear “Singapore noodles” for menu, dem think one thing

Dem think say e be authentic Singaporean dish

But I go tell you something

This dish no even originate for Singapore o

E be Hong Kong creation

Dem create am when Hong Kong be British colony

And curry powder dey readily available

But you know wetin?

The name don stick

And the dish don become popular all over the world

For Chinese takeaways for UK

For restaurants for America

Even for parties wey we cater for Oge’s Kitchen

People dey request am

Because e dey colorful

E dey flavorful

And e dey make people happy

When I first started making Singapore Street Noodles for events

I used to mess up the noodles

Dem dey clump together

Dem dey soggy

The sauce no dey coat am properly

But after many trials and many mistakes

I don perfect am

Now e be one of the popular dishes for our catering menu

And let me tell you something

When you put this colorful noodle dish on the table

People eyes go light up

Because e no be the regular thing wey dem dey see for every party

E be something different

Something special

WETIN BE SINGAPORE STREET NOODLES?

Before we go deep, make I break am down small

Singapore Street Noodles na stir-fried rice vermicelli dish

The signature na the yellow curry color

The curry powder dey give am that golden look

The dish dey contain rice vermicelli noodles

Thin noodles wey dey soak up the sauce well

The protein dey usually combination of shrimp, chicken, and char siu pork

Some versions get all three

Some get just one or two

The vegetables dey vary

But common ones dey include onion, bell pepper, cabbage, carrot, and bean sprouts

The sauce na combination of soy sauce, curry powder, and other seasonings

Despite the name, the dish no be from Singapore

E be Cantonese creation

The curry powder na the key ingredient

E give the dish that distinctive flavor and color

The history interesting o

When Hong Kong be British colony, curry powder dey readily available

The Cantonese chefs incorporate am into their cooking

And Singapore Noodles na one of the results

Now e be popular all over the world

From Chinese takeaways in the UK

To restaurants in America

To catering events wey we do for Oge’s Kitchen

THE INGREDIENTS I USE

Now, let me tell you wetin you need

Because as a caterer, I need to know everything

First, the noodles

The noodles na rice vermicelli

Thin rice noodles wey dey also called rice sticks

About 12 ounces

The important thing na how you prepare am

You no suppose boil am like regular pasta o

You suppose soak am in hot water

For about 2 to 3 minutes

Until e lose e shape and begin to separate

Then drain am

And spread am on a clean tea towel to dry

This dey remove excess moisture

And ensure the noodles fry separately

No clumping

No sogginess

Now the proteins

The proteins dey vary

But the classic version dey have multiple proteins

Chicken, boneless, skinless chicken thighs or breast, cut into small pieces

Shrimp, raw shrimp, peeled and deveined, about 4 ounces

Char siu pork, Chinese roasted pork, about 4 ounces, cut into strips

Some versions get bacon too

But char siu na the traditional one

For my kitchen, I use chicken, shrimp, and char siu

The combination dey give the dish depth

Different textures

Different flavors

Now the vegetables

The vegetables dey add color and crunch

Onion, sliced thin

Bell pepper, red or green, sliced thin

Cabbage, Napa cabbage dey common, shredded

Carrots, julienned or grated

Bean sprouts, about 1 cup

Green onions, sliced

Garlic, minced

Ginger, fresh, grated or diced

Jalapeño or chili, diced (optional for heat)

Now the sauce and seasonings

This one na where the flavor come from

Curry powder, about 1 tablespoon

This na the signature ingredient

Madras curry powder dey common

Soy sauce, about 4 tablespoons

Low-sodium dey best

Fish sauce, about 2 tablespoons

Rice vinegar, about 2 tablespoons

Sugar, about 1 tablespoon

Sesame oil, a drizzle

Oyster sauce (optional)

Mirin (optional)

And for garnish

Scallions

Fresh basil (optional)

Cilantro (optional)

Fried shallots (optional)

PRICE BREAKDOWN

Now, let’s talk money

Because as a caterer, I dey always think about cost

For about 4 to 6 servings

Rice vermicelli noodles – about $3 to $4

Chicken – about $4 to $5

Shrimp – about $5 to $6

Char siu pork – about $4 to $5

Vegetables – about $5 to $6

Sauce ingredients – about $3 to $4

Total – about $24 to $30

That dey come to about $4 to $6 per serving

And about $5 to $7 per serving if you buy higher quality proteins

If you buy am from restaurant

Singapore noodles dey cost about $8 to $12 per serving

PF Chang’s version dey about $10 to $14

For catering, I fit buy ingredients in bulk

The cost per serving go drop

For small events, I fit charge about $5 to $7 per serving

For big events, I fit charge about $4 to $6 per serving

E still dey reasonable for the kind of dish wey e be

NUTRITION BREAKDOWN

Now, let’s talk about the nutrition

Because this one important for many people

The nutrition dey depend on the ingredients and portion size

For a university dining version (6 oz serving)

350 calories

9.4g fat

58.6g carbs

8.1g protein

715.9mg sodium

For PF Chang’s version (1 serving)

610 calories

7g fat

112g carbs

26g protein

For a homemade recipe version (1 serving)

460 calories

56g fat

22g carbs

16g protein

For another homemade version

560 calories

71g carbs

28g protein

16g fat

1080mg sodium

You see how the numbers dey different?

The variation dey come from the ingredients and portion sizes

The restaurant versions dey higher in calories and sodium

The homemade versions dey more controlled

The calories dey between 350 and 610 per serving

The homemade versions dey generally lower in calories

Because you fit control the oil and sauce

The fat dey between 7g and 56g

The oil dey responsible

Sesame oil and vegetable oil dey add fat

If you use less oil, the fat go be lower

The carbs dey between 22g and 112g

The noodles dey responsible

Rice vermicelli get carbs

The protein dey between 8g and 28g

The chicken, shrimp, and pork dey provide protein

If you add more protein, the protein go be higher

The sodium dey between 715mg and 1080mg per serving

The soy sauce and fish sauce dey high in sodium

If you need low sodium, use low-sodium soy sauce

IS IT HEALTHY?

This one na question wey many people ask

The answer dey depend on the version you choose

For the most part, yes

Singapore Street Noodles na balanced meal

You get protein from the meat and shrimp

You get carbs from the noodles

You get vitamins from the vegetables

But the sodium dey the concern

Soy sauce and fish sauce dey high in sodium

If you need low sodium, use low-sodium soy sauce

And reduce the fish sauce

The fat dey moderate

The oil dey add fat

If you use less oil, the fat go be lower

For my catering, I tell people say this dish fit be part of a healthy diet

If you eat am with vegetables and you control the portion, e go be good for you

Just watch the sodium and the oil

ALLERGEN INFO

This one na important for many people

Because food allergies dey common

And people need to know wetin dey inside

Singapore Street Noodles contain

Soy from soy sauce

Gluten from soy sauce unless you use gluten-free version

Shellfish from shrimp

Sesame from sesame oil

Eggs in some versions

But you fit make am allergy-friendly

Use gluten-free soy sauce

Use coconut aminos instead of soy sauce

Skip the shrimp or substitute with more chicken or pork

Use a different oil instead of sesame oil

The dish is naturally dairy-free (unless you add dairy)

And nut-free (unless you add peanuts)

HOW I MAKE AM

Now, let me show you the exact way I do am

This na the process wey I don perfect over many events

The noodles dey separate

The sauce dey coat everything

The color dey golden

The dish dey make people happy

First, you need to prepare the noodles

This step na critical o

Place the dried rice vermicelli in a large bowl

Cover with boiling water

Soak for about 2 to 3 minutes

Don’t over soak am

The noodles should be soft but still have some bite

Drain immediately

Spread the noodles on a clean tea towel to dry

Let am sit for about 10 minutes

This removes excess moisture

And ensures the noodles fry separately

Not clump together

While the noodles dey dry, make the sauce

In a small bowl, mix together

Curry powder, about 1 tablespoon

Soy sauce, about 4 tablespoons

Fish sauce, about 2 tablespoons

Rice vinegar, about 2 tablespoons

Sugar, about 1 tablespoon

Whisk am well

Taste am

Adjust to your preference

If e too salty, add more sugar

If e too sweet, add more soy sauce

If e too thick, add a splash of water

Now, prep the proteins

Cut the chicken into small pieces

About 3/4 inch cubes

Season with salt and pepper

Peel and devein the shrimp

Cut the char siu pork into strips

Have everything ready

Because stir-frying na quick cooking method

You no get time to chop while cooking

Chop the vegetables

Slice the onion thinly

Slice the bell pepper thinly

Shred the cabbage

Julienne the carrots

Mince the garlic

Grate or dice the ginger

Have everything ready in separate bowls

The key to stir-frying na preparation

Now, the cooking begins

Heat a large wok over high heat

Add oil

When the oil dey hot, add the chicken

Stir constantly for 2 minutes

Add the char siu pork

Continue to stir for 3 minutes

Until the meats lose their color

And begin to brown slightly

Remove from the wok and set aside

Add the shrimp to the wok

Stir constantly until they become white

And brown slightly

About 1 to 2 minutes

Don’t overcook am

Remove and add to the meat

Add more oil to the wok

Add the onion and bell pepper

Stir-fry for 3 to 4 minutes

Until they begin to soften

Add the garlic, ginger, and chili

Stir for about 15 seconds

Just until fragrant

Add the cabbage and carrots

Stir-fry for another 2 minutes

Add the curry powder and sugar

Stir together

Now add the noodles

And the sauce

Toss to coat

Use tongs if you have am

The tongs help distribute the sauce evenly

Allow the noodles to cook for about 5 minutes

Periodically toss the ingredients in the wok

Until the noodles are heated through

And coated with the sauce

Turn off the heat

Add the cooked proteins back to the wok

Toss to combine

Add the bean sprouts

And green onions

Toss to combine

Add a drizzle of sesame oil

And the remaining soy sauce, fish sauce, rice vinegar

And crushed red pepper flakes if you want heat

Garnish with fresh basil or cilantro

And fried shallots if you want

Serve immediately

KITCHEN SECRETS

Let me tell you some things I don learn from cooking this dish for years

Never boil the noodles

This one na the most important secret

Never boil rice vermicelli for stir-fry

Always soak am

Boiling go make am mushy

The noodles go become too soft

And go clump together

Soak am in boiling water for 2 to 3 minutes

Then drain immediately

And let am dry

Dry the noodles well

After soaking, dry the noodles well

Spread am on a clean tea towel

Let am sit for about 10 minutes

This removes excess moisture

And ensures the noodles fry separately

No clumping

No sogginess

Use high heat

Stir-frying requires high heat

The wok must be smoking hot

If the heat no dey high enough

The noodles go steam instead of fry

And go become soggy

Keep the wok hot

And never lose your sizzle

Prep everything first

This one na important o

Stir-frying na quick cooking method

You no get time to chop while cooking

Chop your vegetables

Whisk the sauce

Soak the noodles

Have everything ready before you start

Use a wok

A wok dey best for this dish

The shape dey allow for tossing

And even cooking

If you no get wok, use a large skillet

But wok dey preferred

Don’t overcrowd

If you put too much food in the wok

The temperature go drop

And the food go steam instead of fry

Cook in batches if you need to

The key na high heat and quick cooking

Toss, don’t stir

When you add the noodles, toss am

Use tongs to lift and toss

This dey distribute the sauce evenly

And prevent the noodles from clumping

PROBLEMS I’VE SEEN

I don cook this dish so many times I don see every problem wey fit happen

Noodles too soggy?

You soaked the noodles too long

Or you didn’t dry am well

Next time, soak for 2 to 3 minutes only

And dry am on a tea towel

Noodles clumping together?

You didn’t dry the noodles well

Or you didn’t use enough oil

Dry the noodles well

And use enough oil to prevent sticking

Noodles too dry?

You didn’t add enough sauce

Or you cooked am too long

Add more sauce

And cook for less time

Not enough flavor?

You didn’t use enough curry powder

Or you forgot the garlic and ginger

The curry powder dey the signature flavor

Use enough

And don’t forget the aromatics

Too salty?

You used regular soy sauce

Or too much fish sauce

Use low-sodium soy sauce

And reduce the fish sauce

Too spicy?

You used too much chili or curry powder

Start with less

And adjust to your taste

Vegetables too soft?

You overcooked the vegetables

Cook them quickly on high heat

They should be tender but still crisp

Proteins overcooked?

You cooked the proteins too long

Cook them just until done

Then remove from the wok

Add back at the end

SERVING IDEAS

Serve the noodles as a main course

E dey filling

E dey satisfying

Perfect for dinner

Serve the noodles as a side dish

With other Asian dishes

E dey complement the meal well

For parties, set up a noodle bar

Let guests choose their proteins

And vegetables

And sauce

This dey interactive and fun

Serve with spring rolls

Or dumplings

Or egg rolls

The sides dey complement the noodles

COMMON QUESTIONS

Can I use a different noodle?

Yes

You can use thin egg noodles

Or udon noodles

But rice vermicelli na the traditional one

Can I make this vegetarian?

Yes

Skip the meat and shrimp

Add more vegetables or tofu

Use vegetable broth instead of fish sauce

Can I use a different protein?

Yes

You can use beef

Or pork

Or tofu

Any protein will work

How do I prevent clumping?

Soak the noodles for 2 to 3 minutes only

Dry am well on a tea towel

Use enough oil

And toss am well when cooking

Can I make this ahead?

Yes and no

E dey best fresh

But you can store am for up to 3 days

The noodles go absorb the sauce and become soft

Reheat in a skillet with a splash of water

Can I freeze Singapore noodles?

E no dey advisable

The texture go change

The noodles go become mushy

Is this gluten-free?

E depends on the soy sauce

Use gluten-free soy sauce

Then e go be gluten-free

Is this dairy-free?

Yes

The traditional version dey dairy-free

Just don’t add any dairy

How much sodium is in this?

E dey depend on the recipe

From 715mg to 1080mg per serving

Use low-sodium soy sauce to reduce sodium

LAST WORDS

So that’s how I do am

Singapore Street Noodles na dish wey dey satisfy

E dey colorful

E dey flavorful

E dey make people happy

The noodles dey bouncy

The sauce dey curry-spiced

The vegetables dey crisp

The proteins dey tender

The cost dey reasonable

For about $4 to $6 per serving for homemade

Or about $8 to $12 per serving from restaurant

You fit feed your family well

The nutrition dey balanced

Good protein from the meat and shrimp

Carbs from the noodles

Vitamins from the vegetables

The sodium dey the only concern

But you fit control am when you cook am yourself

For me, this dish don become one of the popular items for Oge’s Kitchen

People request am for parties

People request am for events

People request am for family dinners

Because e be something different

Something special

Something wey make people say “Ah, wetin be this one?” before dem chop am and dem begin dey ask for more

If you try this recipe, share your results for me for the comment section

If you get questions, ask am now

I go answer you as we dey prep for the weekend events

And if you no get time to cook this one, remember say Oge’s Kitchen dey available for catering for your birthdays, weddings, and events

We bring the restaurant to your house