Singapore Noodles With Charred Scallions Recipe (2024)

You really can't call this 'Singapore' noodles at all. Not even close. Just call it over-cooked vermicelli with browned scallions and egg with a dash of curry and soy. For one---if you cook noodles according to directions here, by the time you finish sauteing for 3-5 minutes in soy sauce (on top of the 10-min water soak)---they will be pure mush. You should blanch them for 45 secs in boiling water then immediately cool in cold water---they then retain their firmness while undergoing the saute.

Yikes people are so dang crabby and judgmental. Who cares about authenticity, it’s a yummy dish, I’ve made it for years, often adding a handful of shrimp. If you don’t want to use the recommended amount of oil, reduce it a bit with no adverse effects on the finished dish.

Please read accompanying article with the recipe before you cook or comment. Not only will it answer your queries, it will help you to become a better cook.

You also don't get french fries in France or German chocolate cake in Germany. The recipe states that this dish is not from Singapore.

I don't understand why so many comments kept repeating what the author has already explained, that this dish didn't originate in Singapore. The key to making this dish work is to have a very hot wok and strong, quick arms and hands, a challenge for most Americans. That's why most home cooks can find this dish getting soggy and overcooked.

In a stir fry, particularly with thin or fresh noodles,I cook them directly in the pan. Noodles didn't need to be soaked ahead of time. Just added to the curry/oil mix with about 1/2 c of water and let it cook in the pan for a minute or so. When they began to soften added all the other cooked ingredients. Finished to my taste. Added chopped fresh Thai chiles. Dish was wonderful, quick and easy. Love the cross cultural flavor.

So use less oil. Or move on to another recipe that aligns with your needs.

This turned out great! At or better than restaurant quality. A few notes: 1 - I cooked the noodles as per package instructions then cooled immediately with cold water (prevent sticking).2 - Bigger chunks of egg are great!3 - Salt - I salted to taste in step 1 and used 1 tsp in step 5. It perfectly balanced the curry powder in the end. 4 - Did not add extra oil in Step 6 5 - Cooked noodles for <1 minute after adding soy sauce in Step 7.

This was good. I did soak the noodles and didn't find them to be mushy at all. My only critique is the salt level. I used half the salt the recipe suggested and it was still too much for us. A bit of vinegar-based hot sauce also was a good addition once plated.

Yes, the first line of the article states this.

This was delicious. Even better cold the next day. A local take-out restaurant has a similar dish and this tasted exactly the same! I think next time I may add some snow peas and small shrimp. I really like this because it is a really good recipe that lends itself well to variation.

Using a heavier rice noodle is a great idea. Rice vermicelli goes from just right to a sticky mess in less than a minute. Pad Thai noodles or Italian style spaghetti rice noodles will taste great and be far more forgiving. Just be sure to rinse them in a good deal of cold water before reheating in the dish.

I use Japanese Saifun bean thread noodles. They don’t get mushy like rice noodles.

This was quick, easy and super tasty. I made it with Pad Thai noodles as that was what I had on hand. I doubled the curry and after cooking the curry for 30 seconds, I added a package of torn apart tofu into the wok. Super easy and yummy!

I soaked for a lot less time in warm water, cooked for a lot less time also. Added some julienned carrots, didn’t have peppers. Made extra sauce, was too dry. Came out great, will tweak it and make again. Double the scallions if you like them.

We found this dish a bit too oily and salty for our taste, so I recommend cutting down on those. But even aside from that we just weren’t big fans of this one.

Add broccoli or other veggies, blanch noodles for 45-60 seconds in boiling water then quench in cold (as suggested in comments). More peppers, eggs, scallions, and a bit more water when cooking noodles

Delicious and simple. We make shrimp on the side for the non-vegetarians in the family.

What an easy and fun recipe to riff on!Shrimp and asparagus this time around.

I'm a seasoned home cook. I follow directions. My rice vermicelli noodles are ALWAYS 1/2 cooked, 1/2 mushy and the last 1/2 is raw. Why can't I get these lovely noodles right at home? After years of disappointing results with all sort of brands and techniques, I am requesting brand name suggestions and a how-to video.

Too salty even with half the salt and soy!

I've not made this, but will. I have made conventional versions, one from this site, Singapore Mei Fun (search on Mei Fun). Some suggestions.The salt issue may be the type of kosher salt, some have less NaCl per tsp than others, much less than table salt. Follow rice noodle package directions, usually works well. I always order extra curry in restaurants. I'd double here. Always good to use a bit of Shaoxing cooking wine if on hand. See the Mei Fun recipe and comments for other proteins.

Add bok choy or cabbage. Serve with protein—shrimp, tofu, mock duck, chicken, etc.

Delicious and very quick to prepare! I followed the recipe exactly and the noodles were perfectly cooked. I used red curry powder (all I had) and it gave the noodles a nice kick. I will definitely make this recipe again.

This was tasty, but wish I had read the notes before trying. I followed noodle treatment as directed and found that the vermicelli completely broke apart into little pieces and became mushy. Next time I will pop the noodles straight into the wok, and allow the oil and moisture to soften them slightly while retaining ther structure, rather than turning them into pure mush. Liked everything else about this, added carrots, broccoli, some celery as well as peppers. Threw in a teeny bit of MSG #YOLO

I did not have vermicelli, but ramen. And no scallions, just a small onion. I don't believe it made a difference. Absolutely delicious. No one around. Eating over the stove.

This is, alas, the first NYT recipe I've tried that ended up essentially inedible. A salty mushy mess.

Always good. This is why I go to my local Chinese diner for Singapore rice noodles. Always perfectly made.

We've enjoyed many of Ms. McKinnon's recipes at our house. Are there any suggestions for how to turn this back into the original non-vegetarian version mentioned in the headnote: what kind of meat (chicken? beef? pork?); in what quantity; and how to add it to this dish?

So you're supposed to char scallions in an oily pan that already has chopped garlic in it?? How does that not also result in burnt, nasty garlic? If you really want charred scallion, cook it in a hot dry wok with lots of tossing, first. Set it aside, then proceed with the rest of the recipe.