Singapore Noodles, Singapore Sling - the descriptor seems designed to make things seem exotic. I have never visited Singapore, but some of my impressions are gleaned from the engaging storytelling of Kevin Kwan in his first novel Crazy Rich Asians - a novel he wrote to "introduce a contemporary Asia to a North American audience". [Source]
The cocktail, Singapore Sling, much to my surprise was invented way back in 1915! As for Singapore Noodles - no one on the Internet seems to know the origin, other than to say that people in Singapore never created, and never eat this concoction.
Was it just a shorthand descriptor implying that the dish contained curry? Did "marketers" reckon that North American diners (at one time) would be more likely to eat Singapore Noodles than "curry noodles"? Who knows.
In the KB kitchen this dish, by any name, is enjoyed. Like most stir-fry type meals there is prep and then things come together fairly quickly. This recipe is from my archives - Canadian Living October 1990 - 27 years ago! I don't have the original page from the magazine. I typed it up in a document that began with Carol Anne's Curry Recipe. As outlined in Notes (below) there are many variations on this.
Getting Ready: Prep all items below and then begin to cook!
1 lb. pork loin
1 leek (white and light green part only)
1 each sweet red, yellow and green (or orange) pepper
2 large cloves garlic, minced
1-1/2 cups chicken stock
Cut pork into 1/4 x 2-inch strips.
Remove the seeds from the peppers and cut leek and peppers into strips.
Measure out the stock and set aside.
1 TB cornstarch
1 TB water
1/4 cup oyster sauce
1 TB curry powder
1/2 cup parsley or coriander
dash hot pepper sauce (optional)
3/4 lb whole wheat spaghetti
Blend the cornstarch with the cold water and set aside.
Measure out / prepare oyster sauce and curry and set aside.
Chop the fresh parsley or coriander and set aside.
Cook the pasta while doing the stir fry or after the sauce is done.
Step 1. In a large skillet heat 2 TB vegetable oil over high heat and stir-fry pork. The original recipe may have assumed the use of high heat wok cooking and suggested 3-4 minutes. In my fry pan it too longer for the meat to become well browned. Remove the meat, set aside and keep warm.
Step 2. Add leek, peppers garlic and stock to skillet - cover and cook for 2 minutes.
Step 3. Add the cornstarch mixture to the skillet along with the pork. Bring to boil; cook, stirring for 1-2 minutes or until heated through and thickened.
Step 4. Stir in oyster sauce and curry powder.
Step 5. Season to taste with salt and pepper. Add the parsley or coriander and optional hot sauce. Serve over pasta or add pasta to pan and stir together (my preference). Pasta water can be added to enhance the sauce if desired or necessary.
Notes and Tips...
- Peppers - the multi-colours make it pretty - but clelary you can use any combo - even other veggies.
- Stock - unless your stock is low or no sodium, take care about adding too much salt; season to taste at the end.
- Pasta - Technically you can use any pasta with this. Most contemporary versions use dry rice pasta.
- More Variations - chicken or shrimp instead of pork. Check out the latest updated version from Canadian Living, or this recipe from Serious Eats.
- For KB Recipe Attribution Practices please click here.
<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!