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: (some of this can be done the day before)
slice pork into 1/4 inch medallions
slice leeks in 1/4 inch rounds
slice peppers into strips
buy pasta,- for example, spaghettini
be sure you have oyster sauce and curry powder
When you have everything ready, this comes together quickly. Good idea to start the pasta cooking first.
1 lb. pork loin
Cut pork into 1/4 inch medallions. Stir-fry pork.
In a large skillet, heat 2 TB vegetable oil over high heat. The original recipe may have assumed the use of high-heat wok cooking and suggested 3-4 minutes. In a regular fry pan it may take a wee bit longer for the meat to become well browned. Remove the meat, set aside and keep warm.
1 leek (white and light green part only)
1 each sweet red, yellow and orange pepper
2 large cloves garlic, minced
1-1/2 cups chicken stock
Remove the seeds from the peppers and cut into slice/strips. Cut the leek into 1/4 inch slices.
Measure out the stock and set aside.
To the pan you just used to brown the pork, add a bit of the stock, enabling you to stir up anything sticking to the pan. Then add the leeks, peppers, garlic and the remaining stock to the skillet - cover and cook for 2 minutes.
1 TB cornstarch
1 TB cold water
(cooked pork)
1/4 cup oyster sauce
1 TB curry powder
Blend the cornstarch with the cold water and set aside.
Measure out the oyster sauce and curry and set aside.
Add the cornstarch mixture to the skillet along with the pork. Bring to a medium boil, stirring for 1-2 minutes or until heated through and the sauce thickens.
Stir in the oyster sauce and curry powder. Season to taste with salt and pepper.
3/4 lb whole wheat spaghetti
1/2 cup parsley or coriander
If you didn’t cook the pasta while doing the stir-fry, cook it now and keep the meat and sauce warm.
Serve the meat/veggie sauce over pasta or add the cooked pasta to the fry-pan pan and stir together (my preference). If so, stir all the ingredients together. If left briefly, the pasta will absorb some of the sauce. Pasta water can be added to enhance the sauce if desired or necessary.
Serve and sprinkle with the chopped fresh parsley or coriander.
Notes and Tips...
Peppers - the multi-colours make it pretty - but clearly 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.
More Variations - chicken or shrimp instead of pork. For other ideas, check out 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!
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