Recipe: Tin Drum s Singapore Curry Chow Mein
Photo: Contributed by Stroh Studio
Photo: Contributed by Stroh Studio

Learn to make the Singapore Curry Chow Mein from Tin Drum

Tin Drum Asian Kitchen is a welcome addition to the ethnically diverse mix of cuisine now offered on Church Street in Decatur. I’ve tried many of the selections there and have enjoyed them all. The ingredients are fresh and seasoned just right. I especially enjoyed the Singapore Curry Chow Mein. The description of the dish given on the menu lists familiar, easy-to-find ingredients. I am hoping that I can recreate the “kick” this dish has in my own kitchen. Is it possible to get this recipe? — D.M. Houston, Decatur

Tin Drum Asian Kitchen Founder Steven Chan says the Singapore Curry Chow Mein is one of the most popular dishes at Tin Drum and is THE most popular in Singapore. The Singapore Curry Chow Mein served at Tin Drum is a family recipe from Chan’s wife Silvia. It’s also known as Xing Zhou Mi Fen or Xing Zhou bee Hoon.

“This noodle dish is perfect for those seeking high flavor with the great combination of spice and savory kick,” said Chan. All the ingredients should be available at your favorite grocery store.

Recipe: Tin Drum’s Singapore Curry Chow Mein
  • 1/4 cup plus 2 tablespoons vegetable oil, divided
  • 1 pound skinless boneless chicken breast, cut into 1/8-inch thick slides
  • 4 eggs
  • 1 jalapeno, sliced
  • 1 teaspoon minced garlic
  • 1/2 pound chopped green cabbage
  • 1/4 pound shredded carrots
  • 1/4 pound sliced white onion
  • 1/4 pound sliced white mushrooms
  • Green portion of four green onions, cut into 3-inch lengths
  • 1 1/2 pounds cooked rice noodles, drained
  • 3 tablespoons yellow curry powder
  • 1/2 cup plus 2 tablespoons Stir-Fry Sauce (see recipe)
  • Heat an empty wok over high heat. Once wok is hot, add 3 tablespoons oil and heat oil 30 seconds. Add chicken strips and stir fry until cooked through, about 4 minutes. Remove chicken from wok and keep warm.
  • Add remaining 3 tablespoons oil to the wok and heat. When oil is hot, beat eggs in a small bowl, then add to middle of wok and let set 10 seconds. Mix egg and oil together and add garlic and jalapenos. Keep stirring so garlic does not blacken. Saute 30 seconds, then add cabbage, carrots, onions, mushrooms and green onions. Stir fry 2 minutes. Add reserved chicken and stir fry 15 seconds. Add noodles and stir fry 2 minutes or until noodles are heated through. Add Stir-Fry Sauce and toss until all ingredients are coated. Add curry powder and continue to stir fry until all ingredients have been flavored. Serve immediately. Serves: 4

Nutritional information

Per serving: Per serving: 1,055 calories (percent of calories from fat, 24), 36 grams protein, 163 grams carbohydrates, 6 grams fiber, 28 grams fat (4 grams saturated), 228 milligrams cholesterol, 1,029 milligrams sodium.

Recipe: Tin Drum’s Stir-fry Sauce
  • 1/2 cup Chinese oyster sauce
  • 1/2 cup soy sauce
  • 2 tablespoons cooking wine
  • 2 tablespoons granulated sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • In a small saucepan, combine oyster sauce, soy sauce, cooking wine, sugar, garlic powder, salt and white pepper. Cook over medium-high heat and remove from heat just before mixture comes to a boil. May be made ahead and reheated when ready to use. Makes 1 1/4 cups.

Nutritional information

Per serving: Per tablespoon: 12 calories (percent of calories from fat, 1), trace protein, 2 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 563 milligrams sodium.

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