One-Pan Singapore Noodles Recipe

One-Pan Singapore Noodles |

I mainly cooked with fresh Hokkien noodles and the dried rice vermicelli noodles (bihun) at home and some of you may already have come across my Hokkien noodles previously. When it comes to cook with dried rice vermicelli noodles, there’s only one way I would do it: absorption method as featured here. This way, you don’t have to worry about softening the noodles in a separate bowl and they turned out to be much more flavourful because of absorbing the seasoned liquid.

The last time I featured the one-pan rice vermicelli noodles dish, I was recreating my childhood favourite called the “Economy noodles”. The reason for its name was because it was a very affordable street food in Penang. I remember I used to pay like an equivalent of AUD $0.30 a packet twenty years ago.

Today, I am re-creating another favourite of mine called the Singapore noodles. For those who are noodle lovers or regular Chinese take-out patrons, I bet you’re no stranger to this flavourful curry spiced noodle dish. I usually like my noodles quite plain so you may notice that my version is just with vegetables topped with omelet. I was back from work really late and decided made this in a large batch with a packet prepacked coleslaw salad (to save me the effort of chopping vegetables).  But if you prefer to add more protein into this dish, feel free to add chicken, beef or seafood.

One-Pan Singapore Noodles |
One-Pan Singapore Noodles |
One-Pan Singapore Noodles |
One-Pan Singapore Noodles |
One-Pan Singapore Noodles |

One-Pan Singapore Noodles |


One-Pan Singapore Noodles |

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7 Responses to One-Pan Singapore Noodles Recipe
  1. Stephanie @ PlainChicken
    November 8, 2013 | 3:34 pm

    Looks scrumptious! Beautiful dish.

  2. The Sunday Dinner
    November 8, 2013 | 7:35 pm

    Another awesome recipe! We’re trying this soon!

    Thanks again!

  3. Jean | Lemons & Anchovies
    November 8, 2013 | 11:23 pm

    I agree with you about the absorption method. It’s the best way to go with bihon noodles. Been wanting to try Singapore noodles forever and now I won’t be satisfied until I have some. Yours looks perfect!

  4. Helen (Grab Your Fork)
    November 11, 2013 | 1:21 pm

    Haven’ t tried cooking vermicelli noodles using the absorption method before but it makes sense that they’d be much more flavourful. Great tip!

  5. Holly
    April 8, 2014 | 2:19 am

    This looks great! I’m a bit confused by the absorption method though…so the noodles will just absorb all the liquid and not get soggy? Can this work with any Asian noodle?

    Thanks a lot for your help!

    • Emily
      April 8, 2014 | 3:02 am

      Hi Holly,

      The rice noodles which I have used worked well with this method and did not turn out soggy. The only other noodles I have tried with “absorption” method is the fresh shanghai noodles which turned out very soggy and they just lumped together which was a disaster. The conclusion I have drawn from the experience was this method works better for less starchy noodles like rice noodles. I know pasta can work with absorption method too, just google for one-pot pasta for inspirations. I hope this helps! :)

      Emily xx

      • Holly
        April 10, 2014 | 1:57 am

        Thanks alot Emily! I will :-)

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