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Super easy and quick to make Singapore trishaw noodles with just handful of ingredients.
Trishaw noodles are named as such because they were so popular back in the 60s where the trishaw/rickshaw pullers at the Chinatown in Singapore will have this noodle dish. It’s cheap, it filled the holes, and gave them energy to do the physical work they did. Win-win! This noodle is also known as kan chia mee in Hokkien, which literally mean “driving car noodles” or sek mee teng (cooked noodle soup in Teochew). Well the car in that context is the trishaw. Not very many hawker centers sell a simple nostalgic trishaw noodle like this anymore, but of course you can always make your own at home too. The ingredients are quite flexible and can be kept at bare minimal or more complete as you wish.
I can’t say this is 100% like how it was sold, as I did a bit of modifications using the ingredients I have on hand. But, let’s get cooking!
How to make easy Singapore trishaw noodles (kan chia mee)
1. Put the cooking oil in a saucepan and saute the garlic for about 10 seconds
2. Add the dried shrimp and saute for another minute. Add chicken broth and bring to a simmer. Add seasonings. You can prepare ahead up to this point
3. When ready to serve, bring the broth back to a simmer, add the choy sum and noodles and cook until the veggies are soft and noodles are heated through and the soup is slightly thickened
4. Since I use a cooked spaghetti noodles instead of egg noodles, the soup isn’t as “thick” compared to using egg noodles. I thicken it with cornstarch solution. Combine cornstarch with water and then stir into the soup and cook until it thickens slightly
5. Portion the noodles along with its soup into individual serving bowl. Serve with sprinkle of fried shallots and hard or soft-boiled eggs if you choose to. Serve immediately
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Easy Singapore Trishaw/ Rickshaw Noodle (拉车面)
Ingredients
- 500 gr egg noodles see notes
- 1 tsp minced garlic
- 30 gr dried shrimp
- 1 Tbsp cooking oil
- 500 ml chicken broth
- 100 gr choy sum
Seasonings:
- 1 tsp soy sauce
- ½ tsp sugar
- Salt to taste
Optional add-on:
- Hard or soft-boiled eggs
To thicken the soup:
- 2 tsp cornstarch mix with 1 Tbsp of water
Instructions
- Soak the dried shrimp in warm water until soften, about 15 minutes then finely chop them
- Put the cooking oil in a saucepan and saute the garlic for about 10 seconds. Add the dried shrimp and saute for another minute. Add chicken broth and bring to a simmer. Add seasonings. You can prepare ahead up to this point
When ready to serve:
- Bring a small pot of water to a boil and then blanch the egg noodles briefly, about 30 seconds or so
- Bring the broth back to a simmer, add the choy sum and noodles and cook until the veggies are soft and noodles are heated through and the soup is slightly thickened
- Since I use a cooked spaghetti noodles instead of egg noodles, the soup isn't as "thick" compared to using egg noodles. I thicken it with cornstarch solution. Combine cornstarch with water and then stir into the soup and cook until it thickens slightly
- Portion the noodles along with its soup into individual serving bowl. Serve with sprinkle of fried shallots and hard or soft-boiled eggs if you choose to. Serve immediately