icon-account icon-glass
FREE SHIPPING FOR DOMESTIC ORDERS $75+. SHOP ALL

Recipes

Asha Gomez's Singapore Noodles

Recipe by: Asha Gomez

Serves 6 people

Asha Gomez's Singapore Noodles
Photo by:  

Evan Sung

Excerpted from I COOK IN COLOR: Bright Flavors from My Kitchen and Around the World by Asha Gomez and Martha Hall Foose. Copyright © 2020. Available from Running Press, an imprint of Hachette Book Group, Inc.

I’ve loved Singapore noodles ever since I first tried them at a take-out joint in Queens, New York, more than 25 years ago. I quickly learned how to make my own version and made it weekly during my college years. This dish continues to show up in my weeknight dinner rotation because Ethan loves it, too. And the leftovers are an excellent lunch for him to take to school. It also freezes really well, so I make extra. That way, Ethan can grab a lunch to go and zap it in the lunchroom. There’s a lot of prep for this recipe, but it’s super-simple to make.

Check boxes to add ingredients to cart

Ingredients

  • 1 (16-ounce) package rice sticks
  • 2 quarts boiling water
  • 6 tablespoons vegetable oil, divided
  • 6 large eggs, beaten
  • 1 medium red onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 2 stalks Chinese celery, thinly sliced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
  • 1 medium carrot, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • ¼ cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon granulated white sugar
  • Sriracha hot sauce, for serving

    Methods

    1. Place the rice sticks in a large bowl and pour the hot water over them, making sure the rice sticks are covered with the water. Let them soak for about 5 minutes; strain and set aside.
    2. Heat a wok on high heat, add 3 tablespoons of oil to the wok and quickly scramble the eggs. Remove the eggs and set aside.
    3. Place the remaining oil in the wok, then add the onions, garlic, and Chinese celery to the wok, and stir well until the onions are translucent about 3 minutes. Add the chicken, carrots, bell peppers, and scallions, and cook, stirring occasionally for about 5 minutes, until the chicken is cooked through.
    4. In a small bowl, mix the soy sauce, rice wine vinegar, salt, and sugar with the spices. Add this mixture to the pan, and stir well. Add the noodles to the pan and stir-fry for another 3 minutes until everything is well incorporated. Add the cooked eggs and toss lightly. Remove from the heat and serve immediately with hot sauce.

     

    Back In-Stock Notification

    Add your email address below to receive an email as soon as this becomes available again.

    We don't share your information with others.

    My Cart ( items)

    Add to unlock 3 free spice spoons
    They're stainless steel, upcycled, and super handy!
    You unlocked 3 free spice spoons!
    Add to unlock free shipping!
    Your order ships free in the US!
    Add to unlock a free bestselling dish towel
    Add to unlock free shipping
    Add to unlock a free bestselling dish towel
    Add to unlock free shipping!
    You unlocked 3 free spice spoons!
    Add to unlock a free bestselling dish towel!
    You unlocked 3 free spice spoons!

    Your order ships free in the US!
    Yay! You unlocked 2 free gifts.
    Free shipping (US) will apply at checkout.

    $35

    3 Free
    spice spoons

    $75

    Free
    shipping (US)

    $110

    Free
    dish towel

    Your cart is empty!
    Add products to unlock free gifts + free shipping!

    Last minute essentials

    Chai Masala

    Chai Masala

    Spice Spoon

    Spice Spoon

    Surya Salt

    Surya Salt

    Aranya Black Pepper

    Aranya Black Pepper

    Madhur Jaggery

    Madhur Jaggery