Recipes

Singing for Singapore noodles recipe: Day 44

When my husband took his first bite of the Singapore noodles he immediately announced that it tasted 'restaurant good'. I will take that as a compliment, thank you. This is yet another easy-to-prepare weeknight dinner. In just 30 minutes, we were able to sit down to a tasty meal full of delicious, exotic flavours. I haven’t been to Singapore (yet!), but I did love these noodles. And if people in Singapore eat like this every day, then I’d like to book myself for an extended vacation to Southeast Asia.

singapore noodles

When my husband took his first bite of the Singapore noodles he immediately announced that it tasted ‘restaurant good’. I will take that as a compliment, thank you. This is yet another easy-to-prepare weeknight dinner. In just 30 minutes, we were able to sit down to a tasty meal full of delicious, exotic flavours. I haven’t been to Singapore (yet!), but I did love these noodles. And if people in Singapore eat like this every day, then I’d like to book myself for an extended vacation to Southeast Asia.

Our 19-year-old housemate loved it too. As for the toddler, he struggled with the skinny noodles and then ate the chicken pieces with his fingers. I had a healthy serving and was pleased that even though I spilled the curry powder into the wok — that’s what I get for taking a phone call while cooking — the flavours had fused perfectly. I had cut extra lime so that we could squeeze more fresh juice onto our portions. Lovely!  

My husband had three servings, our housemate had two and the only reason our other dinner guest and I did not have another serving of the Singapore noodles was because we helped ourselves to a few cookies that were thawing on the dining room table: the Ultimate chocolate chip cookie that I’ve made a few times now, which our housemate had made on the weekend.

I love threadlike rice vermicelli but apparently you can substitute spaghettini or cappelini in this dish, if you prefer. I usually have vermicelli on hand (except for now since I just used it all up) and I decided to double the recipe so that it would serve four adults and a toddler. Doubling the recipe meant that I needed to use two chicken breasts instead of one. I had purchased a package of four so I decided to freeze the other two so that I could make this dish again. Oh, that reminds me, I’ll need to replenish the frozen shrimp as we now have a shrimpless freezer (gasp!).   

Once I do replenish the vermicelli and the shrimp, then I can add this recipe to my list of go to meals that I can make with items I usually have on hand without having to run out to the grocery store. You know, for those days when you notice the fridge is almost bare but you’re too busy/hungry to stop by the store after work? Or when — flash forward to my forthcoming summer — you’re sleep deprived and busy all day with a newborn strapped to your body, while chasing after an active toddler. Yes, Singapore noodles recipe, I think you will frequent our dinner table while I’m on maternity leave!