'Singapore' Rice Noodles, a Hong Kong Classic - How to Fry Singapore Rice Noodles (星洲炒米)

Summary by Krater

This video demonstrates how to make Singaporean rice noodles, also known as Xingzhou chow mein. It covers noodle preparation, ingredient slicing, and stir-frying techniques using curry powder and turmeric.

From the video

Answers: How do you make Singaporean rice noodles (Xingzhou chow mein)?

• Xingzhou chow mein recipe
• Singaporean rice noodles technique
• Stir-fried rice noodles
• Wok cooking technique

Ingredients

• 180 g Dongguan meifen
• 6 green onions
• 1/4 onion
• 60 g red chili pepper
• 60 g green bell pepper
• 50 g jiuhuang
• 80 g bean sprouts
• 50 g shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper powder
• 50 g char siu
• 1 egg
• 1 tablespoon curry powder
• 1/4 teaspoon turmeric
• 2 cloves garlic
• 1/2 shallot
• a bit onion
• 1 teaspoon salt
• 1/2 tablespoon sugar
• a small sprinkle MSG
• null white sesame seeds

What it concludes

• Dongguan meifen or Vietnamese rice noodles are recommended for frying, avoiding tightly packed ones that shred easily.
• Do not rinse the rice noodles after boiling; cover them with a towel to finish cooking with residual heat.
• Toast aromatics like jiuhuang and bean sprouts briefly in the wok to release their moisture and prevent the noodles from becoming soggy.
• Using curry powder instead of paste provides a better end texture for fried noodles.
• Add oil gradually when frying the curry powder to form a nice base without making the noodles oily.