If you’ve ever had Singapore Noodles, found in many Chinese and Asian fusion restaurants, you’ll know they are loaded with zesty, fragrant flavor and beautiful color. The key to making both happen is the use of curry powder. Here, you’re going to be able to achieve the joys of Singapore Noodles with accessible ingredients found in most any market, done simply and using spaghetti in place of the angel hair rice noodles. Think of them as a sassier version of my megapopular Asian Garlic Noodles If you want it with some chicken or shrimp, I’ve got you covered in the recipe card. These is the Singapore Spaghetti that really SINGS!
- 6 tablespoons chili oil, sesame oil or vegetable oil, divided (see Jeff's Tips)
- 1 white or yellow onion, sliced into strips 1/4-inch thick
- 1 large red bell pepper, sliced into matchsticks
- 2-3 jalapeño peppers, diced (optional, keeping the ribs and seeds will make it spicier)
- 1-2 pound Napa cabbage, hard stalk sliced off and softer, frayed outer layers of each leaf ripped by hand (discarding the harder vein from each leaf)
- 8-10 ounces shiitake mushrooms, sliced (optional)
- 1/4 cup Shaoxing cooking wine or sherry
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1 pound spaghetti
- 4 cups garlic, onion or chicken broth
- 2 tablespoons soy sauce, tamari or coconut aminos
- 2 eggs, lightly beaten
- 1-2 pounds shrimp, peeled and raw with tails-on or off (optional)
- 2 tablespoons curry powder (spicy or regular)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- Add 4 tablespoons of the oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the onion and peppers. Sauté for 3-5 minutes until the onions become translucent and the peppers and onion soften a bit. Remove with a slotted to a bowl and set aside.
- Add the remaining 2 tablespoons of oil to the pot along with the cabbage and mushrooms (if using). Sauté for 3 minutes, until the cabbage is wilted down. The bottom of the pot will become browned. This is about to change.
- Add the wine and deglaze (scrape) the bottom of the pot (the broth will immediately free up the browned layer once scraped with a mixing spoon. (NOTE: If you don't want to add wine, add some broth now instead to deglaze). Add the garlic and sauté 1 minute linger. Pour the broth and soy sauce in the pot and stir well, scraping the bottom of the pot so it's nice and smooth. Break the spaghetti in half and lay in a criss-cross fashion (it’s fine if some peaks above the liquid).
- Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 8 minutes at High Pressure. Quick release when done.
- Hit Cancel, followed by Sauté and Adjust so it's on the More or High setting. Add the egg and shrimp (if using) toss with the spaghetti until cooked (the shrimp should become curled and opaque), about 3 minutes. Hit Cancel to turn the pot off.
- Lastly, return the sautéed onion and peppers to the pot and add the curry powder, oyster sauce and hoisin sauce. Stir until fully combined with the spaghetti and let rest 2 minutes before serving.
For the oil, you can use either chili oil, sesame oil, vegetable oil or a mix of each!
If you want chicken (I suggest boneless, skinless thighs or breasts cut into bite-size pieces) or beef (use flank steak cut into strips), add it in Step 1 while adding the garlic and ginger. Sauté an extra 2 minutes until it's just lightly (but not fully) cooked.