How to Make Singaporean Spicy Yellow Noodles Asian Cooking Recipe Cuisine

Singapore Spicy Yellow Noodles (Mee Soto)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

200g dried rice vermicelli noodles

For the spice paste:

½ tsp coriander seeds

½ tsp cumin seeds

½ tsp white peppercorns

6 Asian shallots or 1 banana shallot, peeled

4 cloves garlic, peeled

1cm piece of fresh turmeric root, peeled, or ¼ tsp ground turmeric

1cm piece of fresh root ginger, peeled

2 candlenuts or macadamia nuts


For the broth:

2 tbsp groundnut oil

1 cinnamon stick

3 cloves

2 cardamom pods

2 star anise

4 boneless, skinless chicken thighs, about 500g total weight, cut into strips

1 stalk lemongrass, trimmed of woody bits, smashed and then tied in a knot

3cm knob of fresh galangal, peeled and smashed

6 kaffir lime leaves (fresh or frozen)

1 x 400ml tin coconut milk

400ml chicken stock

juice of ½ lime


To serve:

rice cubes (lontong)

2 small waxy potatoes, boiled, peeled and sliced

4 hard-boiled eggs, quartered

Fried Shallots

handful of fresh celery leaves, chopped

Indonesian Chilli Paste (sambal oelek)

lime wedges

Directions:

Put the noodles into a heatproof bowl, generously cover with just-boiled water and untangle the noodles with a fork, then leave to soak for 15 minutes. 

Drain in a colander and rinse with running cold water. Set to one side in the colander so the noodles can continue to drain.

Next make the spice paste. Toast the coriander seeds, cumin seeds and white peppercorns in a dry frying pan on a high heat for 2–3 minutes until fragrant. 

Tip into a blender or food processor and add the other spice paste ingredients and 2 tablespoons water. Grind to a smooth paste.

For the broth, heat the oil in a large saucepan on a high heat and fry the cinnamon, cloves, cardamom and star anise for a minute until fragrant. 

Add the spice paste and stir vigorously, then fry for a few more minutes until the paste becomes fragrant and turns brown. Now add the chicken strips and fry for another minute until the meat is coated in the paste and changes colour.

Finally, add the other broth ingredients, except the lime juice, plus 200ml water. Bring to the boil, then turn the heat down to medium-low, cover the pan and simmer for 45 minutes. At the end of this time add the lime juice and stir.

When you’re ready to serve, divide the noodles between 2 noodle bowls and top with some rice cubes, potatoes and eggs. Ladle the hot broth into the bowls and sprinkle with fried shallots and celery leaves. 

Serve immediately, with chopsticks and Chinese spoons, and chilli paste and lime wedges on the side.




Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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