SINGAPORE NOODLE PASTE

Enjoy Singapore-style noodles in a hurry with this convenient paste – simply stir it through vermicelli rice noodles, your choice of protein and some sliced vegetables.

Shop Cooks' Ingredients Singapore Noodle Paste

TRY THE RECIPE:

Hearty, packed with protein and on the table in 15 minutes, it's hard to beat prawn, peanut & coconut noodles

Whip into butter that can be used to cook meat, fish or vegetables.
Mix a little into mayonnaise to use in sandwiches or as a dip.
Marinate chicken skewers with a blend of Singapore noodle paste, ketjap manis and peanut butter to make an Indonesian-style satay chicken.
Swirl through a tin of coconut milk to make tom kha gai (aka Thai coconut soup).
Extra Singapore-style noodles left over from dinner? Mix them up with plenty of chopped raw bell peppers, red onion, coriander and your choice of green leaves for a flavourful salad.

Singapore-style noodles

This satisfying noodle stir-fry is a great way to use up leftover veg the day before you go shopping. Throw in some shredded chicken, finely snipped bacon or prawns, too.

Cook some vermicelli rice noodles according to the pack instructions, then drain, toss with a little sesame oil and set aside.
Heat a wok until hot. Add a little oil, some strips of red onion, red pepper, green pepper and green beans and stir-fry for 3 minutes, until beginning to char in places. Add some Singapore Noodle Paste and stir-fry for 30 seconds, then add the noodles to the wok along with plenty of soy to season.
Stir through to combine thoroughly, then divide between bowls, garnishing with lime wedges and chopped red chilli, if you like.

Singapore-style noodles have nothing to do with Singapore. The dish comes from Canton in China and is very popular in Hong Kong.

singapore noodle paste

Enjoy Singapore-style noodles in a hurry with this convenient paste. Simply stir a jar of this convenient paste through vermicelli rice noodles, your choice of protein and some sliced vegetables.

Shop Cooks' Ingredients Singapore Noodle Paste

TRY THE RECIPE:

Hearty, packed with protein and on the table in 15 minutes, it's hard to beat prawn, peanut & coconut noodles

WHAT DOES IT TASTE LIKE?

Vibrant yellow, it’s mildly spiced with curry powder and fragrant chillies.

TIPS, TRICKS & HACKS

Swirl a jar of Singapore Noodle Paste through a tin of coconut milk to make tom kha gai (aka Thai coconut soup).
Whip a little into butter that can be used to cook meat, fish or vegetables.
Stir a dessert spoonful into mayonnaise to use in sandwiches or as a dip.
Marinate chicken skewers with a blend of Singapore noodle paste, Cooks' Ingredients Ketjap Manis and peanut butter to make an Indonesian-style satay chicken.
Extra Singapore-style noodles left over from dinner? Mix them up with plenty of chopped raw bell peppers, red onion, coriander and your choice of green leaves for a flavourful salad.

easy meal idea

Singapore-style noodles

This satisfying noodle stir-fry is a great way to use up leftover veg the day before you go shopping. Throw in some shredded chicken, finely snipped bacon or prawns, too. This should make enough for 2.

Cook 100g vermicelli rice noodles according to the pack instructions, then drain, toss with a little sesame oil and set aside.
Heat a wok until hot. Add a little Cooks' Ingredients Toasted Sesame Oil, some strips of red onion, red pepper, green pepper and green beans and stir-fry for 3 minutes, until beginning to char in places. Add a jar of Singapore Noodle Paste and stir-fry for 30 seconds, then add the noodles to the wok along with plenty of soy to season.
Stir through to combine thoroughly, then divide between bowls, garnishing with lime wedges and chopped red chilli, if you like.