Sue-Ellen’s Singapore Noodles
Flourless Chocolate Espresso Cake
May 10, 2011
Creamy Coconut Vanilla Rice Pudding
May 28, 2011
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.
- 250g chicken, cubed in 2cm pieces
- 1 small tsp salt
- 1 tsp Rapadura
- 1 tblspn oyster sauce
- 1 tblspn soy sauce or shoyu
- 200g rice vermicelli (or mung bean vermicelli)
- water to cover
- 3 cloves garlic
- 5g fresh ginger
- 15g olive oil
- 1 tblspn curry powder
- 100g carrot, peeled & julienned (1 medium carrot)
- 1/2 brown onion, thinly sliced
- 420g water
- 1 tblspn chicken stock paste (or vegetable stock paste)
- drained vermicelli noodles
- 150g Chinese cabbage, thinly sliced
- 60g bean sprouts
- 2 eggs, beaten
- Mix chicken and seasonings together in a bowl and set aside.
- Soak the vermicelli in a bowl of cold water.
- Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7.
- Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1.
- Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.
- Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft.
- Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft.
- 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.
- Empty bowl into Thermoserver and stir egg evenly through noodles with spatula.
{This recipe makes quite a lot – it fills a 2.2 litre Thermoserver!}
36 Comments
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
Oh, good timing! Hope you like it 🙂 (And the coconut lemon chicken soup – must make that one again too!) xx
(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 😉
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
I can’t wait to try this Jo. Your photos are wonderful and the dish looks so tasty!!! 🙂
Thanks Chelsea 🙂
When do you add the vermicelli to the TM? Thanks.
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.
Thank you for that – I made it for dinner tonight – it was a hit!
Great! 🙂
Oh yum Jo!
This might almost knock your Fried Rice off the favourite list here – well almost……!
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.
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:)
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 🙂
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?
Hi Iwa, I would just use more tamari/soy sauce instead, but if I can find a better substitute I’ll let you know. 🙂
It was great. Just used extra shoyu and sugar instead of oyster sauce. Thx Jo
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.
Thanks for the idea, Ruth – that’s great!
Glad you liked it Lea!
🙂
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.
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
This is AMAZING! I made it tonight, it tastes fantastic and is super quick and easy. Thank you Sue Ellen and Jo! Suzanne
So glad you’re all enjoying this recipe!! It’s great isn’t it 🙂
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.
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.
Thanks for your comments, Willow & Moo and LonniB – glad you liked it! Yum 🙂
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?
Yes, you just stir the egg through. Glad you liked it!
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.
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.
Sounds good! Have fun 🙂
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.
This was delicious, 1st time hubby has eaten singapore noodles! So quick and easy too
Yay!!
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! 😊👌
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