These Singapore style hacker stall curried egg noodles taste amazing and are ready faster than takeout. With just a few ingredients and a hot wok you get a magical combination of Asian flavours in a rich curry base with fresh specks of basil and green onion. I made these on a lazy weekend but they’d make a super easy weeknight meal too.
All that you need is some garlic and ginger, ground beef, a red pepper, a carrot, curry powder, fresh basil, green onion, and a 500 gram package of Asian egg noodles – or if you’re feeling adventurous you can make your own using my recipe for Chinese Style Egg Noodles. For bonus extra flavour points you can add soy sauce, sriracha, fish sauce, brown sugar, and sesame oil.
I’ll be totally honest – this was wholly improvised – but it was so super good and so super easy that I had to share. Going into this I had noodles, ground beef, and a flavour I wanted to achieve. That flavour was Singaporean hacker stall noodle bowl.
Singaporean hacker stall food is famous the world over because it incorporates the flavours of lots of different Asian countries. It’s truly Asian fusion and nothing is more representative of Asian fusion than the Singaporean hacker stall. In the case of this noodle bowl, the combination of curry powder and fresh basil is both comforting and exciting. It pops and sticks to your ribs. I also love a bit of spice so I combined the zingy vinegar spice of Sriracha with the slow building heat of Thai bird chilies. If you don’t like that much spice, reduce either one or both.
Making these noodles couldn’t be simpler. You just sautee the vegetables and aromatics, add the beef and brown, add the vegetables and cook until soft, and then add the noodles, curry powder and fresh basil. This was ready in about 15 minutes and hit every Asian food craving I was having and then some. It’s such a satisfying meal and personally I think it’s perfect for a lazy weekend (or weeknight) in.
Until next time,
These spicy Singapore style hacker stall curry egg noodles taste amazing and were ready faster than takeout. With just a few ingredients and a hot wok you get a super flavourful combination of Asian flavours in a rich curry base with fresh specks of basil.
- 500 gram / 10 oz package Asian egg noodles
- 500 gram / 10 oz ground beef, pork or chicken
- 1 red pepper, sliced
- 1 carrot, sliced
- 1/2 tbsp neutral tasting oil like peanut or sunflower
- 1/2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tsp Sriracha (optional)
- 2 tsp sesame oil
- 3 cloves garlic, minced or mashed
- 1 cm piece ginger, minced or mashed
- 2 birds eye chilis, diced (optional)
- 2 green onions, sliced
- Handful of fresh basil, chopped into thin strips
- Salt or more soy sauce to taste
- Set water to boil and cook the noodles. Cook the according to package directions, timing it so the noodles can go in the wok or skillet after the ground meat and veggies. Reserve about a 1/2 cup of the cooking water.
- Sautee the meat and veggies. Heat 1/2 tbsp of neutral tasting oil in a wok or other non-stick skillet over high heat. Once the oil is hot add the garlic, ginger, and chili if using and saute for about 30 seconds until aromatic. Add the carrot and the ground meat and cook until the meat is browned, about 5 minutes, breaking it up with a spatula as it cooks. Once the meat has browned, add the sweet red pepper, curry powder, Sriracha if using, green onion and half the basil. Cook another 3 minutes until the pepper has softened.
- Add the noodles. Once the carrot and red pepper are fork tender, add the noodles to the wok and mix gently so all of the ingredients get incorporated. If it’s too dry and clumpy, add the noodle cooking liquid 1 tbsp at a time, mixing well in between, until desired consistency is reached.
- Final touches. Remove from heat, add sesame oil and mix one final time. Top with remaining basil and serve hot.
For saucier noodles: If you want a saucier dish, a little sprinkle (1/2 tsp) of starch (like flour or cornstarch) will bind the cooking liquid into a thicker consistency sauce.
- Category: Lunch, Dinner, Snack
- Method: Wok
- Cuisine: Asian