Fideitos Singapur – Singapore curry rice noodles

A few weeks ago I received a copy of one of my favorite home recipe books1:15 at IvyAntonella Delfino, my sister in law and as you may recall, awesome cook and contributor extraordinaire of this blog, has put together the best of her culinary repertoire in this cookbook. Living in Charlottesville, Virginia, while my brother attended business school, she would spend her days practicing old recipes and discovering new ones, and shared all her creations with him everyday at 1:15pm: his lunch break. Hence the title of the book, and the subtitle: Cooking for Mr. E. 

There are many dishes that I want to try from this cookbook, but when I realized the recipe for Fideitos Singapur (Singapore curry rice noodles) was there, it had to be the first I tried! Antonella has made her own version of this entree using chicken as the only animal protein, and as I tend to do, I changed it even more, making it vegetarian.

Fideitos (or tallarines) Singapur are the Peruvian version of  the famous Singapore curry rice noodles served in many Asian restaurants around the world. They are similar to the original, with the addition of fresh aji amarillo slices, and lots of julienned onions.

Which brings me to the topic of Chifa, Chinese-Peruvian fusion cuisine. Chifa is usually eaten in a celebratory form, with lots of family and friends, and it’s the perfect excuse to overindulge. (Too) many dishes are ordered and served in the middle of the table like a buffet, and leftovers are never absent. Neither is the indigestion caused by the lack of moderation in pleasing one’s appetite. But at the end it’s all worth it, and one is left with a big plate of nostalgia for this food, until the next Chifa day arrives.

As it is the case with any kind of Peruvian food, being a vegetarian like me is tricky, but not impossible. Chifa always has to be ordered separately for me, all the dishes in their vegetarian version, which I’m happy to inform are more and more available as time goes by.

Tallarines Singapur is one of my mom’s favorite Chifa dishes, and I discovered them because she would always order them. The original version has many kinds of meat (shrimp, pork, chicken) but luckily, I found out long ago that they could also make a veggie version if I asked for it, using only eggs. I’ve loved it ever since, and now I never order Chifa without making sure I include a portion of vegetarian Tallarines Singapur in the long list.

Antonella’s recipe has left out the julienned onions, which I added back, and it has also left out the fresh aji amarillo, (it can be hard to find abroad). I replaced the chicken with eggs, and the chicken broth with vegetable broth. I also replaced the sugar for honey, because I’m on a sugar-free mission, and I used brown rice noodles instead of regular, because I like to eat my grains whole.

The result brought me back to all those times I devoured these noodles to the point of happy oblivion. I love this dish. And you may love it too.

For more of Antonella’s recipes go here.

Fideitos Singapur - Singapore curry rice noodles
Recipe type: Entree
Cuisine: Peruvian-Chinese, Chifa
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 100g. brown rice noodles
  • 3 tablespoons olive oil
  • 2 eggs
  • ½ julienned white onion
  • 1½ teaspoons finely chopped ginger
  • 1 tablespoon curry powder
  • 1 cup bean sprouts
  • 2 cups chopped bok choy
  • ¼ cup coarsely grated carrot
  • ½ cup sliced snow peas
  • 2 teaspoons honey
  • 1 cup vegetable stock
  • Salt and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • ⅓ cup chopped spring onion (green part only)
  1. Cook the noodles following package instructions. Mix with 1 tablespoon oil, and reserve.
  2. Beat the eggs in a bowl, and make a very thin layer over a non-stick pan. Turn, and when it's cooked on both sides, transfer to a chopping board. When it's cool enough to handle, slice it thinly.
  3. Heat the rest of the oil in a wok over medium heat, and saute the onion until it is transparent.
  4. Add the curry powder and ginger and stir for 30 seconds.
  5. Add all the vegetables, except the spring onions. Stir for 3-5 minutes.
  6. Dissolve the honey in the vegetable stock, and add to the wok. Mix well.
  7. Pour the noodles and egg over the vegetables, and mix well for a few more minutes, until all the veggies are well cooked.
  8. Finally, season with salt and pepper, and sprinkle with sesame seeds, sesame oil, and spring onions.
  9. Serve immediately.


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