Singapore Noodles
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
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Ingredients
½ pound dried or fresh thin egg noodles
½ pound firm (Chinese) bean curd
1 ¼ cups peanut oil for deep frying, plus 3 tablespoons
2 eggs, beaten
2 teaspoons sesame oil
½ teaspoon salt
2 garlic cloves, crushed
2 tablespoons light soy sauce
2 teaspoons chili oil
3 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons finely chopped scallions
1 fresh green chili, seeded and shredded (optional)
Nutritional analysis per serving (2 servings)
98 grams carbs; 255 milligrams cholesterol; 1186 calories; 33 grams monosaturated fat; 24 grams polyunsaturated fat; 13 grams saturated fat; 75 grams fat; 6 grams fiber; 945 milligrams sodium; 35 grams protein; 11 grams sugar
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.
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Preparation
- 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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