Wednesday, September 17, 2014

Wok Wednesdays | Nyonya-Style Singapore Noodles

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young

What is Nyonya-Style you ask?

It is a highly seasoned cuisine that was created by the Chinese that immigrated to Malaysia and Singapore in the nineteenth century.

"Nyonya, a term that refers to the female descendants of Chinese settlers who married local Malay women", Grace writes in her book.

In my words: Delish!!

Mise en place.

Bowl 1: Oil
Bowl 2: Eggs
Bowl 3: Oil
Bowl 4: Scallions, shallots, garlic
Bowl 5: Chicken broth, soy sauce, dark soy sauce, ketchup, curry powder, chili garlic sauce, sugar
Bowl 6: Rice stick noodles
Bowl 7: Baked tofu (Recipe calls for fried tofu.)
Bowl 8: Scallions, bean sprouts, bay shrimp (not pictured - oops.)
Bowl 9: Cilantro

This stir-fry is a little more involved than a lot of the recipes in the book. You start by soaking your noodles in hot water until the are soft and pliable, and then drained and shaken to remove as much water as possible.

While the noodles are soaking, you make an egg "pancake" by swirling in beaten eggs and tilting the wok to make the pancake as thin as possible. Mine cooked up really fast, and was unable to get it as thin as it should have been. The pancake is transferred to a cutting board to cool, and sliced in thin strips to be used as garnish before serving.

Now we are ready to stir-fry, which goes quickly from here. The aromatics (bowl 4) are stir-fried first, then the broth mixture (the highly seasoned part) is added along with the prepared noodles and stir-fried over medium heat (most stir-frying is done over high heat) for a short time. Next the tofu is added and stir-fried until all the liquid has been absorbed. The shrimp, sprouts, and the rest of the scallions are added, and stir-fried till heated through. This is served with the pancake pieces and cilantro sprinkled on top.

This stir-fry is full of flavor, and wonderfully delicious - not one to be missed.

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 278 of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 

Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!


  1. I'm definitely going to have to do this. This is beautiful!

  2. This looks really good / I love all the different ingredients in the sauce! David

  3. oh... I just fell in love with this recipe! It looks so tasty! I'm feeling so hungry right now... :)

  4. This sounds wonderful. I love all the flavors and textures.


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