Singapore Noodles
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ½pound dried or fresh thin egg noodles
- ½pound firm (Chinese) bean curd
- 1¼cups peanut oil for deep frying, plus 3 tablespoons
- 2eggs, beaten
- 2teaspoons sesame oil
- ½teaspoon salt
- 2garlic cloves, crushed
- 2tablespoons light soy sauce
- 2teaspoons chili oil
- 3tablespoons tomato paste
- 2teaspoons sugar
- 2tablespoons finely chopped scallions
- 1fresh green chili, seeded and shredded (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1183 calories; 75 grams fat; 13 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 24 grams polyunsaturated fat; 98 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 35 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
- Step 2
Cut the bean curd into half-inch cubes.
- Step 3
Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
- Step 4
In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
- Step 5
Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.
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