Anyway, this was what I tried to re-create, based on what I have eaten at chinese restaurants in Belgium, they call it "Singapore Noodles". BUT, here is a big BUT, I used egg noodles instead of bee hoon (chinese rice vermicelli) because I only realised I ran out of rice vermicelli when I had all the chopped ingredients ready and was about to start frying. Moral of the story, always check you have everything before you start! Since I have already baked my own char siew just for this dish, there was no turning back, unless I make fried rice instead. Luckily, I still had 2 packets of egg noodles I bought from ALDI, that was the saving grace for today :)
By the way, in case you are not from Singapore, this dish does not originate from Singapore! We, in Singapore, do have something called 星洲米粉 (xinzhou mifen) but that is not fried with curry powder. When I first ate this noodle dish in Belgium, I was aghast, and I told the restaurant owner I am from Singapore but I have never tasted anything like that. He gave me a very sheepish answer, oh that was how I was taught to cook this dish. Apparently almost chinese restaurants overseas serve "Singapore Noodles" with curry powder and it is apparently quite a famous dish, even more famous than our world-famous Hainanese Chicken Rice, which of course the overseas chinese restaurants run by non-Singaporeans will never be able to replicate. :p
Reminds me of the noodle dish 香港面 (Hong Kong noodles) which I always order at tze-char stalls in Singapore coffee shops. I think Hongkongers will laugh at us if we try to order Hong Kong noodles in Hong Kong, there is probably no such dish there. :p
Recipe adapted from Sunflower Food Galores
(For 4 servings)
300g egg noodles (should use rice vermicelli)3 cloves garlic, minced
1 medium onion, chopped1 red chilli, chopped
1 tbsp curry powder (ready-made)
1 - 1.5 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp sauce from char siew
200g char siew, thinly sliced
100g prawns, shelled and deveined (forgot to add)
1 carrot, julienned
salt and pepper to taste
1. Cook the egg noodles in boiling water according to packaging instructions (for 4 min), remove and drain in colander. Then rinse with cold tap water and drain again. Set aside for use later.
2. Drizzle 1 tsp of cooking oil in a hot frying pan and fry the beaten eggs into an omelette. Remove and cut into strips, set aside for use later.
3. Add 2 tbsp oil in hot frying pan, add in garlic and onions and fry till fragrant. Then add in chopped chilli, prawns, char siew (together with char siew sauce) and fry till the prawns turn pinkish.
4. Add in the egg noodles and julienned carrots, and try to loosen the noodles in the pan.
5. Add in curry powder, light soya sauce and oyster sauce, keep stirring and tossing until everything is well-mixed, making sure that the noodles and ingredients do not stick to the pan. Drizzle a little cooking oil if necessary. Add salt and pepper to taste. Serve the dish while still hot.
Surprisingly, this dish turned out to be quite nice. I tried not to make it too spicy for my 2 small kids, so I only added 1 tbsp curry powder, but my hubby said it was not spicy and quite tasty. Next time I should try it with the real thing, bee hoon aka rice vermicelli. :)
I am submitting this dish to the Little Thumbs Up event (curry powder / curry paste) hosted by myself, Miss B of Everybody Eats Well in Flanders at this link, and organized by Zoe of Bake For Happy Kids and Doreen of my little favourite D.I.Y.