Singapore noodles or Sing Chow Mai Fun is a very popular takeout dish in Western Chinese cuisine. The origin of this dish is not quite what its name suggest, it is actually a Cantonese dish, not Singaporean. Likewise, it is usually found at Cantonese restaurants in Western countries. Like Australia, Canada, United States and England. As well as a popular street food (hawker food) in Hong Kong. If you try to find this dish in Singapore, you may be disappointed, it is very unusual or non-existence there. While the origin is unclear, Singapore noodles is definitely one of the many favourite takeout dishes that tastes really good.
Gluten Free Singapore Noodles (Sing Chow Mai Fun)
Furthermore, Singapore noodles (Sing Chow Mai Fun) is a stir-fried rice vermicelli noodles dish. The bonus is that it is very easy to replicate at home. Besides, it is typically seasoned with curry powder. Moreover, they use common ingredients are meat like chicken, beef, Chinese barbeque pork, ham, and Chinese sausages (Lap Cheong). Or prawns with scrambles eggs or omelette and mix vegetables. For my gluten free recipe, my main ingredients are curry powder, prawns, gluten free leg ham, zucchini and carrots. This gluten free Singapore noodles (Sing Chow Mai Fun) recipe is also dairy free and nut free.
You may also like my other gluten free Asian noodles:
- Char Hor Fun (Rice Noodles in Egg Gravy);
- Asian Mushrooms and Vegetables Stir-Fry Noodles;
- Hokkien Fried Noodles;
- Pork and Choy Sum Stir-Fry Rice Noodles;
- Fish Cakes with Rice Noodles; and
- Beef and Zucchini Stir-Fry Noodles.
Singapore Noodles (Sing Chow Mai Fun)
- 8 tablespoons extra virgin olive oil
- 1 kg large king prawns peeled and deveined with tails intact (reserve all prawn shells)
- 340 g canned gluten free leg ham thinly sliced
- 3 cloves garlic minced
- 1 medium onion halved and sliced into thin wedges
- 2 inch ginger peeled and finely grated
- 500 g rice vermicelli noodles or any gluten free thin rice noodles
- 3 medium zucchini finely shredded
- 3 medium carrots peeled and finely shredded
- 1 teaspoon salt or to taste
For the Sauce:
For the Marinade:
For the Omelette:
- some extra virgin olive oil for pan frying
- 6 large eggs
- ¼ teaspoon salt
- ½ teaspoon ground white pepper
For the Garnish:
- 1 medium zucchini finely shredded
- 1 medium carrots peeled and finely shredded
- Combine prawns with marinade in a large bowl and mix well.
- Prepare and mix the sauce ingredients in a separate bowl.
- Preheat fan force oven to 160C or 320F.
- Place the leg ham pieces into a non-stick large baking pan lined with baking paper. Grill the leg ham pieces in the oven for around 20 minutes or until brown and crispy on both sides. Thinly slice the ham pieces with a kitchen scissor.
- Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water and set aside.
For the prawn broth:
- Wash reserved prawn shells thoroughly with water.
- Add all the prawn shells into a medium pot filled with 4 cups water. Boil to a boil. Then simmer on low for 30 minutes. Turn off heat. Set aside.
For the omelette:
- Crack all the eggs into a medium bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- Heat up a medium non-stick frying pan with some extra virgin olive oil on medium to high heat. Empty half of beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown. Turn the omelette around and cook for roughly the same time. Remove omelette onto a plate. Repeat with remaining egg mixture by adding a bit more rice bran oil. Cut the omelette into thin strips. Set aside. Clean pan with kitchen paper towel.
- Heat up the non-stick frying pan again with some extra virgin olive oil, pan fry the prawns on medium to high heat for 2 minutes or until just cooked. Remove prawns and set aside.
For cooking the noodles:
- For stir-frying and combining the dish, heat up a non-stick wok with 8 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Then add in the onion and briefly stir fry for another 2 minutes on low heat.
- Add the noodles to the non-stick wok. Add the sauce and 1 cup prawn broth, toss and mix well, stir-fry for another 2 minutes on medium to high heat. Add the shredded cucumber and carrots, stir-fry for another 2 minutes.
- Then return the cooked prawns and grilled ham pieces to the non-stick wok and stir fry for another 5 minutes or until the noodles are soft and ingredients are mixed through. Add salt to taste.
- Garnish with some shredded zucchini and carrots and top with some sliced omelette and serve.