Curried Singapore Noodles Food

SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

SINGAPORE CURRIED NOODLES

Steps:

• Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
• In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

POPS' SINGAPORE NOODLES

Steps:

• Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
• PLATING Serve family style on an oval platter.

SINGAPORE RICE NOODLES

Steps:

• Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
• Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
• Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
• Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
• Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
• Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
• Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
• Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
• Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
• Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
• Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

SINGAPORE NOODLES

Steps:

• Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
• Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
• Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
• If you want the dish to have more spice add a little hot sauce.
• Enjoy!

SINGAPORE FRIED NOODLES

Steps:

• PREPARATION.
• Boil noodles until cooked but still firm- 3 minutes.
• Drain and rinse with cold water, then refrigerate.
• Thaw shrimp and cut off tails.
• Beat eggs and stir fry/scramble.
• Set aside.
• Blanch bean sprouts, water chestnuts and corn.
• Set aside.
• Slice onion and set aside.
• Mix sauce ingredients in bowl and set aside.
• STIR FRY.
• Add 2 tbsp peanut oil to hot wok.
• When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
• Stir-fry on high heat for 2 minutes.
• Add sauce and continue cooking about three minutes.
• Remove to holding bowl.
• Rinse wok and return to high heat.
• When it is dry, reduce heat to medium and add remaining peanut oil.
• Heat oil to moderate (don`t let it smoke).
• Add curry powder, stirring to mix with oil.
• Cook curry powder for about 30 seconds, making sure it doesn't burn.
• Add noodles and toss to coat and heat them.
• Add vegetables and toss together.
• Turn heat down to low.
• Slice tomatoes.
• Add eggs and tomatoes and shrimp and mix together.

EASY SINGAPORE NOODLES

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

SINGAPORE NOODLES

Steps:

• Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
• Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

SINGAPORE RICE NOODLES

Steps:

• Bring a large pot of water to a boil.
• Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
• Drain and rinse under cold water.
• Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
• When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
• Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
• Pour in the egg mixture and immediately reduce the heat to low.
• Scramble the eggs until just set; turn out onto a plate and reserve.
• Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
• Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
• Remove the shrimp and reserve in a small bowl.
• Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
• Add the pork and chicken and stir fry until just cooked, about 1 minute.
• Remove and reserve in a small bowl.
• Place a large, heavy wok over high heat.
• When very hot, spoon in 2 tablespoons of the oil.
• Add the ginger, garlic, chilies, and the remaining curry powder.
• Stir fry until fragrant, about 30 seconds.
• Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
• Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
• Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
• Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
• Pour in the chicken broth and bring to a boil.
• Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
• Toss well and add the salt and the reserved scrambled eggs.
• Sprinkle on the cilantro and turn out onto a larger platter.
• Serve hot.

MADRAS CURRY NOODLES

Steps:

• Cook the noodles according to package directions, and drain.
• Do not rinse them.
• In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
• In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
• Mix all well.
• Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
• Add some more seasonings if you'd like. You might need to add more soy sauce.
• Add the turmeric powder now and cook until everything comes together.
• You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
• Garnish with green chilies or cilantro.