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Tuesday, June 19, 2007

Singapore Noodles

When I was studying in Melbourne, I was always amused by the existence of the "exotic" "Asian" dish called "Singapore Noodles". Anyone from Singapore would tell you - there's no such thing. Although, there is something called Hokkien Mee which is made in Singapore, and very much unlike the 'usual' Hokkien Mee made with dark sauce, and that's another story altogether. I've come to realise though, that the so-called "Singapore Noodles" is modelled after Punggol Mee Goreng.

Punggol (now known as Sengkang) is an area in northeast Singapore near the sea shore that was known for its fresh seafood. Mee Goreng, of course, means the fried noodles of the mamak variety. Thus, Punggol Mee Goreng, or "Singapore Noodles" is something akin to Indian-style fried noodles with seafood.

Talk about mixed up! So I present to you my humble attempt at Singapore Noodles, or Punggol Mee Goreng:



What you need:
1 packet of yellow Hokkien noodles (should be 1 kg, and make sure you loosen them first)
3 eggs
3 tbsp oil
1/2 cup fish stock

(the following ingredients to your discretion)
2 fish cakes, sliced
6 tofu puffs, each cut in two
12 prawns, shelled and cooked
12 squid rings, cooked
1 tomato, chopped
2 spring onions, chopped in 1-inch pieces

(mix into a paste)
4 tbsp tomato ketchup
1 tbsp oyster sauce
2 tsp sugar
2 tsp sesame oil
Optional: 1 tsp chilli powder


1. In a large wok, heat oil and fry eggs until lightly scrambled.
2. Add noodles and mix well with egg. Pour in fish stock and let noodles absorb the flavour.
3. Mix the sauce paste into the noodles, stir well
4. Finally, mix in the seafood, beancurd puffs and veges. Serves 5.

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5 comments:

TiKi said...

this looks really great! well... over here in the UK, Singapore Noodle looks more like bihun goreng.

noelbynature said...

bihun goreng? that's new! i've never heard of "Singapore" noodles associated with bee hoon. in australia it's the yellow hokkien noodles. I think it's quite funny how Singapore Noodles only exist outside of Singapore.

ioyces said...

hi Noel! This looks great!!! Will give it a try soon!
Singapore noodles...were invented in Paris/ some part of Europe and then brought over to the states in the 80s....i had an aussie friend ask me for the recipe and my response was: "what's that??!!"
hahahaha...
btw, congrats on ur acceptance to the masters program! :)

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lulu said...

I know it's silly, but whenever I see "Singapore noodles" and it's the usual culprit of noodles and seafood in an awful sounding mess of things like garlic, soy sauce, ketchup and curry powder amongst other seemingly incongrous ingredients, my immediate response is always annoyance! On reflection I realise how ridiculous I'm being and that the Thai's might feel the same way about our Mee Siam, which has absolutely nothing to do with Thailand and has become so much a part of our food culture - I ate mee siam almost everyday of my school life and I'm well into my 40s now! If anything, I think we should feel proud that our food culture has a global reach and is so admired that it is being copied and replicated, even if it is with more good intention than actual success LOL

Btw - the versions of Singapore noodles I have encountered in the US are made with bee hoon instead of Hokkien noodles and I think that the Aussies are a little closer to the mark as their version does indeed remind me of Punggol mee goreng. Good job with your noodle dish - it's actually making me hungry right now!