Spicy Seafood Singapore Noodles
80% authentic · Asian Fusion
A creative twist on Singapore Noodles, this version features a medley of fresh seafood and incorporates a touch of chili for a spicy kick, offering a richer and more complex flavor profile.
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Ingredients
- Rice vermicelli noodles250g
- Prawns150g
- Calamari rings100g
- Mussels100g
- Eggs2
- Bean sprouts80g
- Green onions2 stalks
- Garlic3 cloves
- Fresh red chili1
- Curry powder2 tbsp
- Chili flakes1/2 tsp
- Soy sauce2 tbsp
- Fish sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Soak rice vermicelli noodles in hot water according to package directions until softened, then drain and set aside.
- 2
Peel and devein prawns. Clean calamari rings and mussels. Mince garlic. Finely slice fresh red chili, removing seeds if less heat is desired. Chop green onions, separating white and green parts.
- 3
Whisk eggs with a pinch of salt and pepper. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Scramble eggs until just cooked, then remove and set aside.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and sliced red chili, stir-fry until fragrant (about 30 seconds).
- 5
Add prawns, calamari rings, and mussels to the wok. Stir-fry until prawns are pink, calamari is opaque, and mussels have opened (about 3-4 minutes). Discard any unopened mussels.
- 6
Add curry powder and chili flakes. Stir-fry for another minute until fragrant.
- 7
Add the drained noodles, soy sauce, fish sauce, and sesame oil to the wok. Toss well to coat the noodles evenly.
- 8
Add the scrambled eggs, bean sprouts, and white parts of green onions. Stir-fry for 1-2 minutes until bean sprouts are slightly tender-crisp.
- 9
Season with salt and black pepper to taste. Stir in the green parts of the green onions.
- 10
Serve immediately.
