Singapore Noodles (Sing Chow Mai Fun)

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 and usually found at Cantonese restaurants in Western countries like Australia, Canada, United States and England, and 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. It is a stir-fried rice vermicelli noodles dish that is very easy to replicate at home and is typically seasoned with curry powder and common ingredients are meat like chicken, beef, Chinese barbeque pork, ham, 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 recipe is also dairy free and nut free.

 

 

 

 

 

Singapore Noodles (Sing Chow Mai Fun) Gluten Free

Singapore Noodles (Sing Chow Mai Fun)

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Calories: 1402.49kcal
Author: Daphne Goh

Ingredients

  • 8 tablespoons extra virgin olive oil
  • 1 kg 2.2Ib/35oz large king prawns
  • 1 canned gluten free leg ham 340g 12oz thinly sliced (Plumrose)
  • 3 garlic cloves minced
  • 1 medium onion halved and sliced into thin wedges
  • 5 cm ginger peeled and finely grated
  • 500 g 1Ib/17.6oz gluten free rice vermicelli noodles (Chang’s) 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
  • 1 cup water

For the Sauce:

  • 5 tablespoons gluten free light soy sauce
  • 3 tablespoons hot chilli sauce Lingham’s
  • 5 tablespoons curry powder
  • 3 tablespoons pale or medium dry sherry

For the Marinade:

  • 1 tablespoon of pale or medium dry sherry
  • 2 teaspoons gluten free corn maize starch
  • 1 teaspoon of ground white pepper
  • ¼ teaspoon salt

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

Instructions

  • Combine prawns with marinade in a large bowl and mix well.
  • Prepare and mix the sauce ingredients in a separate bowl.
  • Pre-heat fan force oven to 160C or 320F. 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 pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 5 minutes or until the rice noodles are just soft. Separate the noodles, drain the water and 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, cook 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 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 wok. Add the sauce and water, 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 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.

Notes

Gluten free Plumrose leg ham contains Pork (84%), Water, Salt, Acidity Regulator (451), Thickener (Carrageenan), Antioxidant (316), Colour Fixative (Sodium Nitrate).
Allergens: Soy, eggs and crustaceans.
Nutrition Facts
Singapore Noodles (Sing Chow Mai Fun)
Serving Size
 
6 g
Amount per Serving
Calories
1402.49
% Daily Value*
Fat
 
61.39
g
94
%
Saturated Fat
 
12.02
g
75
%
Trans Fat
 
0.07
g
Cholesterol
 
644.18
mg
215
%
Sodium
 
3621.31
mg
157
%
Carbohydrates
 
134.42
g
45
%
Fiber
 
11.16
g
47
%
Sugar
 
10.34
g
11
%
Protein
 
71.56
g
143
%
Vitamin A
 
87.21
IU
2
%
Vitamin C
 
56.15
mg
68
%
Calcium
 
32.37
mg
3
%
Iron
 
37.38
mg
208
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

 

Disclosure Statement: I am NOT paid by Chang’s or Lingham’s or Plumrose for this post.

 

 

 

 

 

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