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Quirky Cooking

Sue-Ellen’s Singapore Noodles

QuirkyJo by QuirkyJo
May 19, 2011
in Breakfasts
36
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My friend Sue-Ellen has kindly given me permission to post this recipe which she converted herself for the Thermomix. It’s really good! I tweaked it a little, steaming and scrambling the eggs with the noodles in the Themomix bowl, instead of separately in a pan – I thought that was pretty cool! Love this machine! 

Sue-Ellen based her recipe on one for ‘Fried Bee Hoon’ in the new Asian Thermomix cookbook. (Another really yummy recipe!) If you’re new at converting your recipes for the Thermomix, here’s a good tip: find a recipe that is similar to yours in one of the Thermomix cookbooks, and use that method, changing the ingredients to suit. You’ll also need to make sure that the combined ingredients won’t exceed 2 litres. For more tips on converting your recipes, see this post.

I find it so amazing that the Thermomix can grind grains and coffee beans and ice to powder in seconds, yet it can also gently stir pasta and rice and vermicelli noodles without mushing them! I avoided cooking vermicelli in the Thermomix for a long time, thinking the results would not be pretty – but guess what? I was wrong! It really does work! Of course, if you overcook it, it will begin to break up, so keep an eye on it and don’t let it overcook. 

I recommend using chicken stock paste in this recipe, as the flavour is so delicious! If you want to make some, the recipe is here with the one for Creamy Chicken & Brown Rice Soup. If you don’t have any chicken stock paste and you’re in a hurry to make this, vegetable stock paste will do.

Note: If you’re on a grain free or low carb diet, you can use mung bean vermicelli (‘bean thread’) in this recipe instead of the rice vermicelli.

This recipe serves 6, or maybe a little more. 

Sue-Ellen’s Singapore Noodles
2014-07-13 23:50:14
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Ingredients
  1. 250g chicken, cubed in 2cm pieces
  2. 1 small tsp salt
  3. 1 tsp Rapadura
  4. 1 tblspn oyster sauce
  5. 1 tblspn soy sauce or shoyu
  6. 200g rice vermicelli (or mung bean vermicelli)
  7. water to cover
  8. 3 cloves garlic
  9. 5g fresh ginger
  10. 15g olive oil
  11. 1 tblspn curry powder
  12. 100g carrot, peeled & julienned (1 medium carrot)
  13. 1/2 brown onion, thinly sliced
  14. 420g water
  15. 1 tblspn chicken stock paste (or vegetable stock paste)
  16. drained vermicelli noodles
  17. 150g Chinese cabbage, thinly sliced
  18. 60g bean sprouts
  19. 2 eggs, beaten
Instructions
  1. Mix chicken and seasonings together in a bowl and set aside.
  2. Soak the vermicelli in a bowl of cold water.
  3. Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7.
  4. Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1.
  5. Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.
  6. Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft.
  7. Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft.
  8. Remove lid and gently drag some of the veges up to the top so the vermicelli goes to the bottom of the bowl. Pour in the beaten eggs. Replace lid and cook another 2 minutes at Varoma temp on reverse, speed soft. The eggs will steam on top and scramble as it stirs.
  9. Empty bowl into Thermoserver and stir egg evenly through noodles with spatula.
Quirky Cooking https://www.quirkycooking.com.au/

{This recipe makes quite a lot – it fills a 2.2 litre Thermoserver!}

Tags: chickendairy freeDinnersGluten FreeThermomix
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Comments 36

  1. opi2kenopi says:
    10 years ago

    Awesome, thanks Jo. How fortuitous. I just made your chicken stock paste yesterday (along with traditional chicken stock). I have plans to make your Coconut Lemon Chicken Soup this weekend.

    Thanks to Sue-Ellen as well 🙂
    xx

    Reply
  2. Jo Whitton says:
    10 years ago

    Oh, good timing! Hope you like it 🙂 (And the coconut lemon chicken soup – must make that one again too!) xx

    Reply
  3. ThermomixBlogger Helene says:
    10 years ago

    (oops, had to remove my previous comment due to a typing error)

    Oh boy! I have been waiting for this recipe to be posted after being “teased” by you earlier this week. Not only am I thrilled to find this, but also I find ANOTHER recipe here that I want to try — the Coconut Lemon Soup sounds like my kind of soup! That’s TWO recipes for me to try and not enough hours in a day. What’s a Thermomix fanatic to do?

    Thanks Jo, I’m thrilled that you posted this. I’m heading out to get some ingredients now and I hope to use shrimp instead of chicken 😉

    Reply
  4. Jo Whitton says:
    10 years ago

    You’re welcome, Helene! I know, so many recipes, so litle time, hey.

    Shrimp sounds like a good idea, think I’ll try that next time!

    Jo xx

    Reply
  5. Full Little Tummies says:
    10 years ago

    I can’t wait to try this Jo. Your photos are wonderful and the dish looks so tasty!!! 🙂

    Reply
  6. Jo Whitton says:
    10 years ago

    Thanks Chelsea 🙂

    Reply
  7. Angela says:
    10 years ago

    When do you add the vermicelli to the TM? Thanks.

    Reply
  8. Jo Whitton says:
    10 years ago

    Oh my goodness – I can’t believe I left that out!!! OOPS! Thanks so much for telling me – I’ve fixed it now 🙂

    The vermicelli goes in with the stock & cabbage.

    Reply
  9. Angela says:
    10 years ago

    Thank you for that – I made it for dinner tonight – it was a hit!

    Reply
  10. Jo Whitton says:
    10 years ago

    Great! 🙂

    Reply
  11. Linda says:
    10 years ago

    Oh yum Jo!
    This might almost knock your Fried Rice off the favourite list here – well almost……!

    Reply
  12. Moo2 says:
    10 years ago

    Thanks Jo. Made this last night and it was a huge hit. The instructions and pictures were great. Love your blog. Keep up the good work. Also made your stock & soup that you link to and they were equally well received.

    Reply
  13. Corrie says:
    10 years ago

    yummy! that looks delicious! I am soooo excited about the demo I’m going to next week! a school mum invited me today and I was so happy and may have let out a little squeal!

    corrie:)

    Reply
  14. Jo Whitton says:
    10 years ago

    Well it looks like this recipe is a hit – thanks Sue-Ellen!! Looks like it’s gone to top of the ‘favourite posts’ list!!
    Glad you’re enjoying my blog, Moo2!
    Hope you enjoy the demo, Corrie – love your excitement – all us Thermomix addicts feel the same way!
    Jo 🙂

    Reply
  15. Iwa Brown says:
    10 years ago

    Hi Jo, made these for dinner tonight – very nice! However i couldn’t find any additive-free oyster sauce anywhere so i skipped it… any tips?

    Reply
  16. Jo Whitton says:
    10 years ago

    Hi Iwa, I would just use more tamari/soy sauce instead, but if I can find a better substitute I’ll let you know. 🙂

    Reply
  17. Ruth says:
    10 years ago

    It was great. Just used extra shoyu and sugar instead of oyster sauce. Thx Jo

    Reply
  18. Lea says:
    10 years ago

    I made this the day after I found this recipe. It was a bit tricky finding the Rapadura until i thought duuuhh try the Health Food Shop.
    This recipe is so yummy and easy.

    Reply
  19. Jo Whitton says:
    10 years ago

    Thanks for the idea, Ruth – that’s great!
    Glad you liked it Lea!
    🙂

    Reply
  20. Sue says:
    10 years ago

    Tried this tonight Jo with prawns instead of chicken and used my homemade hoisin sauce. Served with lime wedges. Yummy. The 5 of us nearly ate the whole lot. Only one portion left for lunch tomorrow.

    Reply
  21. Kaz says:
    9 years ago

    Hi Jo….I finally got around to making this recipe tonight and was so thrilled with the result. It was quick and easy (and tasty) and the recipe was easy to follow as well (thank you). I am happy to report hubby and the kids alike were asking for seconds. Thank you for sharing this recipe. I finished the meal off with a simple sorbet of oranges and left over berries and the felt like ‘mother of the year’. (I love my thermomix).
    Best wishes
    Karen

    Reply
  22. Anonymous says:
    9 years ago

    This is AMAZING! I made it tonight, it tastes fantastic and is super quick and easy. Thank you Sue Ellen and Jo! Suzanne

    Reply
  23. Jo Whitton says:
    9 years ago

    So glad you’re all enjoying this recipe!! It’s great isn’t it 🙂

    Reply
  24. willow and moo says:
    9 years ago

    Thanks Jo! Yet another winner from you. We had this for dinner tonight. I make something similar in a pan, but this so easy since it all goes in the TMX.

    Reply
  25. LonniB says:
    9 years ago

    Hey Jo, I got my TMX and this is an awesome recipe. My family gobbled it up. I added a squeeze of lime juice over the top when I served it up and it was sooooo good. We don’t have any nut allergies so I think next time I will use one egg and some crushed cashews or peanuts in it. This will be a regular in our house now.

    Reply
  26. Jo Whitton says:
    9 years ago

    Thanks for your comments, Willow & Moo and LonniB – glad you liked it! Yum 🙂

    Reply
  27. Carly says:
    8 years ago

    This was my dinner tonight. I made a vegetarian version adding in an extra carrot and using about 200g bok choy instead of the cabbage. So quick and easy to make, and really yummy.

    My egg looked a bit curdley, is that how it normally looks?

    Reply
  28. Jo Whitton says:
    8 years ago

    Yes, you just stir the egg through. Glad you liked it!

    Reply
  29. Keryn says:
    7 years ago

    I’m going to try this recipe tonight. Unfortunately I couldn’t get any bean sprouts even after visiting 3 shops! I’m guessing it will just as good without them. So far I have loved your chicken and cashew dish and your fried rice.

    Reply
  30. Jay G Images Photo Art says:
    6 years ago

    HI Jo. New to the world of thermomix, My 82 year old mother (who hates cooking) decided she wanted one! Trying to find recipes for her (likes everything to be mild in taste) & my 90 year old dad (who would be happy eating carbs & sugar & nothing else) is a challenge! I thank you for your generosity in sharing recipes. This was a winner for everyone! It’s a great base with lovely flavours to which so many things can be added or tweaked for different flavours & tastes. Thanks again, you also motivated me when I read the recipe to click your link & make the chicken stock. I loved it & like I said wonderful base flavours with so many opportunities for variations.

    Reply
    • QuirkyJo says:
      6 years ago

      Sounds good! Have fun 🙂

      Reply
  31. Nancy C says:
    5 years ago

    This was absolutely delicious! I love to watch my four and six year old gobble up dinner with no complaints. Thanks for sharing this recipe.

    Reply
  32. Lisa Sipple says:
    4 years ago

    This was delicious, 1st time hubby has eaten singapore noodles! So quick and easy too

    Reply
    • QuirkyJo says:
      4 years ago

      Yay!!

      Reply
  33. Katrina says:
    4 years ago

    Is there a reason mine is mushy by the time I’m finished cooking? Just overcooking? I find when I add the cabbage and noddles in it fills my tmx so full it’s hard for it to cook through… which is why I think the bottom half overlooks.
    Luckily my family doesn’t seem to mind! The kids always are happy when I say it’s Singapore Noodles night! 😊👌

    Reply
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Conventional Method
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Storage
Store in a glass jar in the fridge for approximately 1 week, or freeze for 3-4 months.

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How are you going so far this year with reaching y How are you going so far this year with reaching your health goals? If you’re feeling stuck and need some help working out how to improve your health, or how to cook for a healing diet, or what to do when you don’t even know where to BEGIN — we’d love to help! 

The Gut Health Formula is an 8 week coaching program run by myself and @elysenutritionist. We are big believers in taking a gentle, holistic, long-term approach towards healing the gut, beginning with reducing food and lifestyle stress, organising your time, working out your health priorities, and taking steps towards optimising the nutrition of your meals... all in a way that won’t overwhelm you or stress your family out! 

For 8 weeks we work with you, answering all your questions and guiding you towards the most important first steps. Then for the next 12 months you have access to the program so you can soak it all in without rushing, and we stay in contact via our private program community group.

Tomorrow we begin our 4th intake for The Gut Health Formula! We invite you to join us if you need support, encouragement, and practical help on your healing journey. 🤗

Find out more by tapping on this photo via the link in my profile.

PS It’s not about fad diets or hardcore detoxes!!
When trying to optimise the health of yourself and your family, the focus can become very narrow, and you can find yourself spiralling in an approach that is creating unhealthy patterns in other areas of your life (social, emotional etc) and also creating an unhealthy relationship with food. Health was never intended to be this way. We will guide you in an approach that considers EVERY aspect of your health (with nutrition being just one piece of the puzzle), keeping in mind the ultimate goal- which isn’t to do things ‘perfectly’, but rather to optimise health and longevity for yourself and your family. To be the healthiest, happiest most vital humans that you can be. That is the ultimate goal right? ❤️

Visit https://www.wellbellyhealth.com.au/the-gut-health-formula
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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  • Gluten Free Sourdough Bread (and Starter) June 19, 2020

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