These noodles are fresh, packed full of flavour and loaded with vegetables. The marinade coats everything in a salty spicy flavour which you can taste through every bite.
My mother in law was given this recipe from a friend who lived in Singapore for years. Singapore is famous for its hawker culture, in which vendors will cook and sell their street food at hawker centres around the island.
These Singapore Hawker noodles are typical of the noodles you would be served by a hawker.
This recipe is vegan but its very versatile, so if you are cooking for non-vegans, you could bake a fish cake or a simple piece of salmon and serve it on top of the noodles. A simple dish to keep everyone happy! —kiran kaur
1 & 1/2 tablespoons
thick soy sauce
thick sweet chilli sauce
leaves pak choi
portion udon noodles
frozen vegan dumplings (gyoza)
In This Recipe
Finely chop the garlic, coriander and chilli, and place into a bowl. Add the soy and chilli sauce and set aside. This will be the marinade for the dish.
Slice the mange tout in half at a diagnonal, and tear the pak choi into large pieces.
Bring a pan of water to the boil, add the vegetables and boil for 2 minutes, until the veg is piping hot and slightly softened. Drain the veg and set aside in a large bowl. Don’t worry about it cooling down because the hot noodles and dumplings will warm everything up again.
Bring another pan of water to the boil, add the noodles and cook according to the pack. My noodles took around 5 minutes. About 2 minutes before your noodles are cooked, add your dumplings to the pan. They usually only need around 2 minutes to cook, but check your pack and adjust the timings accordingly. If your dumplings take longer, use a second pan whilst the noodles cook.
Drain the noodles and dumplings. Be careful that the dumplings don’t break as they can be fragile.
Add the noodles and dumplings to the bowl with the cooked veg. Add the marinade and toss so that everything is well coated.
Serve whilst hot, and enjoy with chopsticks (or a fork)!