How to fry the best Singapore noodles (rice vermicelli)


Hello, In this video, I would like to show you how to prepare the Singapore noodles, the way just like the locals in Singapore. Looking for the authentic Singapore noodles recipe?
You probably won’t find one. It is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square. If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017. So let’s dive in and take a look at how the Singapore noodles is prepared. I am KP Kwan, thanks for joining me To begin with, blanch the rice vermicelli in boiling water for about one minute, or until it becomes soft and tender. Remove from the hot water and transfer the vermicelli to a pot of cold water to stop cooking as quickly as possible to prevent overcooking. I prefer this method as the rice vermicelli will have a springy texture and not easy to break during stir-frying. Alternatively, you can just soak them in cold water for a least one hour until they become soft and drained. The texture will be more clumpy and less springy. Now let’s look at the ingredients we use to cook the vermicelli, just like the local Singaporean. two eggs, chicken breast meat shrimps, cabbage, bean sprouts, carrots, onions, garlic, scallions and lastly dried shrimps As for a chicken marinate with cornflour, some oil and light soy sauce for half an hour or more. As for the dry shrimps, soak them in hot water for 30 minutes. Drained. They will be hydrated and ready to use. As for the shrimps, deveined, clean and mix with a large spoon of salt, set aside for ten minutes and wash away the salt under running water. Now let’s look at the seasoning for the noodles. tomato ketchup, chili sauce, light soy sauce, dark soy sauce, oyster sauce, white pepper and sesame oil. Now we have everything ready, and it’s time for the exciting part. First saute the onion in the vegetable oil over low heat. Then add the garlic and saute until aromatic. Add the dry shrimp. Dry shrimps are savoury but an acquired taste, so do not omit it if you want the genuinely Asian flavor. Throw in the chicken and follow the shrimps. When the shrimps are cooked, remove them so that it will not be overcooked, and for garnishing later. Next, add the cabbage and carrot, and when they turn soft, push them to the edge of the wok. Crack two eggs and scramble them at the centre of the wok. Add some oil if necessary. Then push back all the ingredients back to the center and mix them all together, Set aside. Next, place the vermicelli in the wok, stir-fry over low heat as high heat at this stage will cause the vermicelli sticking to the wok. Add all the seasoning, and mix well with eh vermicelli. Add back all the ingredients to the wok. Now you can start to increase heat. Stir-fry over high heat and part of the bean sprouts and stir-fry briefly. The turn off the heat and add the rest of the bean sprouts so that they will remain crunchy when served. And here you have the Singapore noodles, cooked by following the way how the locals prepared them in Singapore. Try this recipe, and you can print the recipe by visiting our website tasteasianfood.com/Singapore-noodles/ If you like this recipe, please subscribe our YouTube channel and leave a comment should you have any question. I am KP Kwan, Bye for now.

100 comments on “How to fry the best Singapore noodles (rice vermicelli)”

  1. Sarath W says:

    your cooking method is so clear and easy to follow. I learned a lot from this video thank you very much.

  2. ffstew says:

    looks yummy!

  3. Daisy Amoma says:

    How to cook better mellon in Chinese

  4. Daisy Amoma says:

    How to cook Chinese bitter melon

  5. Daisy Amoma says:

    How to cook Chinese bitter melon

  6. A Brock says:

    Looks excellent. I will be cooking this in my Wok tomorrow. Thank you for this great recipe.

  7. Ric Bakar says:

    JP I'm sorry to tell you this but your Singapore mai fun looks terrible…there is nothing appetizing about it. Anyway thanks for the guide…cheers

  8. Kartika how people can be so cruel?? Lisetiyorini says:

    Seems profesional chef in good English.interesting.

  9. P Last Name says:

    DELICIOUS! YUMMY! GREAT INSTRUCTIONS!

  10. COGZ kiddo says:

    Never heard of this dish in Singapore tho

  11. Nor Tonnerre says:

    Thanks for sharing. Will follow yr recipe for French ppl who really wants to taste our Singapore Noodles. I will inform u of the outcome. Thanks again

  12. Cabo Wabo says:

    needs curry powder!

  13. Syck Vids says:

    Shiok lah!

  14. Aloysius de Dion says:

    Yuck, I suggest you go to Penang and learn lah!

  15. CMAenergy says:

    Why do people lack the intelligence an think people want to hear and have voice compete with music?

  16. bio green says:

    Hello, nice video. I personally don't think tomato ketchup suitable for the " taste" of Singapore. I am thinking of some noodles with a yellow colour, for ex curry , curcuma etc…and the ketchup taste reminds me of some american taste, not really asian.

  17. I want Yezi, Jei and Jiu to step on me says:

    My local Chinese restaurant made it really good. I ordered Chow fun instead. It tastes like they used… paprika? Or some red spice. Can't figure it out!

  18. thulomanchay says:

    The flag of Singapore is wrong. 0:26
    Looks like you used the flag of Yemen, and superimposed the crescent and stars on the red.

  19. Carol Griffin says:

    Loved your video ill try it but don't know if it will look that nice or taste like yours

  20. billy y says:

    Noodle preparation …. ! good luck with that !

  21. ciaran kavanagh says:

    Is anyone else waiting for there noodles to arrive and watching this ?

  22. Judith valdez says:

    Wow yummy my favorite maybe I will try this to cooked

  23. RE ANDINATA says:

    Thanks for the best recipe 👍👍👍👍I cook for dinner tonight is so delicious

  24. UFO'S Kitchen says:

    Great Recipe. I just subscribed to your channel and liked it. Stay connected.

  25. solarisdreams says:

    Ketchup?????? Wow I'm going to try that!

  26. Shahje Das says:

    This is just a normal fried bee hun.

  27. Sujapjkumar Jeyakumar says:

    I like this food
    How to do cook mee siam

  28. Morn star says:

    Walao want talk talk properly lah…dun need to try so hard to fake some accent lol

  29. Calvin. Lee says:

    Doesn't look good & genuine

  30. I B says:

    Hello sir! I am ur new subscriber.will you please show us, how to cook hawker brinjal recipe?

  31. Heno Seleyi says:

    You forgot to put salt anyway it's tasty…

  32. Raymond Wong says:

    Thanks for the nice tutorial. Psst…I can't help but notice there's a bug at the bean sprout plate, lower left side 2:37

  33. Jacob Cass says:

    Tt one wat flag sia tt one not singapore siol

  34. Henonaga says:

    You messed up, but the directions were clear.

  35. spoonfulofsmiles says:

    THERE IS NO SUCH THING AS SINGAPORE NOODLES

  36. hong souksavath says:

    very yummy looked

  37. Jasmine Mel says:

    It looks yummy!

  38. blvk3 says:

    sorry to break this to you. Singapore noodles is not originated form Singapore, its actually from HONG KONG

  39. J. Montrice says:

    I trust you because youre asian

  40. Dūm Dūm Brown says:

    Luvvit brother – cheers from India, South Africa and Australia 🙏🏽

  41. JulieAnkha N. says:

    Looks fantastic. Wish you could hand me some thru the screen. I can almost smell it

  42. Trevino Corina says:

    Were Cn i find this noddles in the us

  43. Martha Luque says:

    Yummy

  44. Liverbird 55 says:

    You forgot to add the spring onions and if you were using them as a garnish you didnt show it plated up also there was no curry added for traditional authentic singapore noodles

  45. CookinginRussia says:

    Completely wrong for many reasons. Typical YouTube cooking video – the person is an amateur pretending to be an expert and most of the audience doesn't know the difference.

  46. Yu Boon Cheng says:

    A dish you won’t find on the menu of a Singaporean restaurant serving local food. More likely something home cooked, or a dish from an Asian restaurant outside Singapore.

  47. Hayatie MS says:

    This is not Singapore fried noodles.

  48. Frank T says:

    Though it's called "Singapore Noodles" I think that it originated from Hong Kong. Nowadays you get them in some Zi Char restaurants.

  49. Francis Lim says:

    Anyone who owns these kind of old wok should stop using it as it’s made of LEAD,which is poisonous if consume over a long period of time,old lead water pipe are no more in use for these very reasons and been replaced with copper pipes,Aluminium foil and Aluminium cookware should also be avoided as Aluminium gets stuck in our brains after long exposure,called Alzheimer’s diseases.Prevention is better than cure.

  50. You KnowNothing says:

    What do you do with the rice noodles stuck at bottom? Just scrap off and throw away? somehow the rice noodle still sticks to the bottom, doesnt matter if its heaps of oil and high heat. I have a fully seasoned wok. The rice noodle sticking still can't be avoided.

  51. Kenneth Wilson says:

    this music had to made by a random white guy who goes to a baptist church

  52. Estrella Bonifacio says:

    Dont you add curry ito it? Coz the one i tastec singaporean noodles has curry taste.

  53. warialdasue says:

    It would never occur to me to use tomato sauce!

  54. peter ragu says:

    y u talking tomach

  55. ElvisnRick says:

    if you add all the noodles all at once into wok, its hard to mix in with all the other foods you cooked prior, best to throw in some noodles then throw only some of your other cooked foods over top , then more noodles over that , then foods on top again , then once all in give it another stir up and it mix's everything up better and you get a more even mix of the other foods throughout the noodles.

  56. recordevo says:

    This is not Hong Kong noodles, but xin zhou mi fen or Singapore style rice noodles.

  57. john doe says:

    Looks like sh-t

  58. Miss Rose says:

    I want to make it like this, but what if I don't put the chilli sauce?

  59. tean tan says:

    Ingredients are sufficient but the cooking technique is lacking.

  60. Madeline Mercado says:

    Can’t wait to make!! Looks AMAZING! Yummmm

  61. Ann Cabase says:

    Nice

  62. Lilyana Redy says:

    Awesome I Cook this recipe just now all people say very nice they all like … Thanks u for sharing this recipe

  63. SreyKmao La aw says:

    This is nothing special about noodles, it's been made all over Southeast Asia. Singapore noodles has curry ingredient in it.

  64. Cece says:

    Questionable ingredients. There is no need for dry shrimp, ketchup, pepper, cabbage and carrots.

  65. Fernando Besterei says:

    Vermicelli sounds Italian 🤔🤔🤔🤔

  66. 李思远 says:

    No quantities. Shame.

  67. Nutan Sisodia says:

    Thank you 🙏 sirji.very nice recipe.

  68. MR Nasi Lemak Cafe says:

    This is not how it is done

  69. Sharmila J says:

    😴

  70. Sky-view says:

    Too complicated.

  71. Mehnaz Bibi says:

    So yummy 👍

  72. El Seraga says:

    No offence, you have a great recipe but you emphasized too much on every word you say..

  73. Joyce Hambon says:

    When it is cooked can put scallions on top as a garnishing

  74. Shantaram Gorivale says:

    Very nice noodles recipe

  75. Kankam Bonsu says:

    I

  76. William Lester says:

    👍😋

  77. Itz Swaezy says:

    Is dis Audantik

  78. carltheshivan says:

    2:35 there's a bug crawling around on your bean sprouts.

  79. Neeta Zaraa says:

    Singapore's flag is only red n white with a crescent n 5 stars. Why does urs hav a black part too?

  80. Manpreet Kaur says:

    Yammmy

  81. Lotat MTB says:

    He is trying very hard in his English.

  82. Katie Workman says:

    Needs curry!

  83. MeadhbhNi says:

    Thank you for this video and recipe. I was wondering, Are the dried shrimp salty? I didn't see you add any salt, so just checking.

  84. Daniel Rodriguez says:

    dont know how to cook food

  85. Mysti Smith says:

    At which point do the prawns go back into the dish? Or are they placed on top of the dish just before serving?

  86. Cecilia Loke says:

    0.26 – are you aware that the Singapore Flag shown in your video is incorrect ?
    The Singapore Flag you shown consists of red, white and black color, and this is wrong !

  87. Shobhan Sarkar says:

    Without salt ?

  88. Darnay. says:

    I need to learn more. I like using rice but I love noodles just as much lol

  89. LUPITA SARI says:

    Thankyou, God bless u ☺

  90. Craig Stinchcomb says:

    Wow… Nice!!! have to try this one… Thanks Mr JK

  91. Bayar Gelenkhuu says:

    I love your videos. Thank you. Can you please add more vegan recipes.

  92. NQ says:

    No such thing as singapore noodle or even singapore lychee( rambutan)

  93. Aussie Greek Chick says:

    I love Singapore noodles😊

  94. Namnama Elena says:

    Thank you sir, I always cook this but in poorly way, this time I will make it better.. God bless you

  95. Ganondorf Dragmire says:

    I'm pretty sure Singapore Noodles are from Hong Kong, not Singapore.

  96. Michael D'Auben says:

    Looks delicious! I have to make this recipe.

  97. Lance Baker says:

    That is capellini, NOT vermicelli. In Italy (I kind of think they invented it), vermicelli is a bit wider than spaghetti. We have decided that the mis-named vermicelli of Vietnam is now the world's new name for capellini.
    https://en.wikipedia.org/wiki/File:Pasta_2006_1.jpg

  98. Nur Qamruddin says:

    Very nice yummy 🤤 thanks 🙏

  99. hrithik roshan says:

    I think u forgot the shrimps and the curry powder!

  100. Dr Padmini says:

    Thanks

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