SINGAPORE RICE NOODLES
Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.
Provided by kurioskurion
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
- At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g
EASY SINGAPORE NOODLES
Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
SINGAPORE RICE NOODLES
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
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.
EASY SINGAPORE RICE NOODLES
Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.
Provided by tarabi
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
- Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 73.9 g, Fat 9.1 g, Fiber 7.5 g, Protein 14.6 g, SaturatedFat 1.5 g, Sodium 890.5 mg, Sugar 10.8 g
SINGAPORE HAWKER RICE NOODLES
Steps:
- Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
- Add sesame oil and a pinch of salt to chicken and stir to coat.
- Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
- Holding carrot at a 45-degree angle to slicer, cut carrot into thin (-inch) matchsticks. Cut choy sum crosswise into 2 1/2- to 3-inch pieces, then halve any thick stem pieces lengthwise.
- Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes. Transfer to a clean bowl (chicken will not be cooked through). Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry carrot, shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes. Stir in broth mixture and bring to a boil. Add noodles and gently stir-fry until heated through and noodles are tender. Return sausage and chicken to wok and stir-fry until chicken is just cooked through, about 1 minute. Serve sprinkled with cilantro.
SINGAPORE NOODLES
A quick, easy, versatile recipe. Use spaghettini noodles or vermicilli but not rice noodles. I use the Oxo chicken soup base packets for this recipe.
Provided by Ranikabani
Categories Asian
Time 25m
Yield 1 serving dish of noodles, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta and drain.
- In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch.
- In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
- Add the veggies and mushrooms and stir on medium heat for a minute or two.
- Add the shrimp/meat if you choose to make it a non-veg dish.
- Cook until shrimp/meat is cooked.
- Take it off the heat.
- In a roasting pan put the noodles and the veggies together.
- Pour the liquid in the bowl over it.
- Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.
Nutrition Facts : Calories 379.3, Fat 9.9, SaturatedFat 1.8, Cholesterol 52.5, Sodium 739.2, Carbohydrate 55.9, Fiber 3.6, Sugar 6.8, Protein 11.2
SINGAPORE RICE NOODLES
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 18
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.
More about "easy singapore rice noodles food"
EASY ONE-SKILLET SINGAPORE RICE NOODLES - ALL WAYS …
From allwaysdelicious.com
4.9/5 (25)Category Main Dish RecipesCuisine ChineseTotal Time 20 mins
- In a small bowl, stir together the soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and garlic.
- Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. Let stand for 5 minutes, until the noodles are tender. Drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking.
- Heat 1 tablespoon of the cooking oil in a large nonstick skillet or wok set over high heat. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. Transfer the eggs to a large bowl and chopinto small pieces using the spatula.
- Add an additional tablespoon of cooking oil to the skillet. Add the bok choy, carrots, and onion to the pan and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes.
HOW TO FRY THE BEST SINGAPORE NOODLES (RICE VERMICELLI …
From tasteasianfood.com
SINGAPORE RICE NOODLE RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SINGAPORE FRIED RICE, A CHINESE TAKEAWAY FAVOURITE!
From honestfoodtalks.com
SINGAPORE RICE NOODLES – FOOD NETWORK KITCHEN
From foodnetwork.com
GWYNETH PALTROW RECIPE: SINGAPORE RICE NOODLES - SCOTSMAN FOOD …
From foodanddrink.scotsman.com
SPICY SINGAPORE NOODLES - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
SINGAPORE NOODLES - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
SINGAPORE RICE NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SINGAPORE NOODLES IN 2022 | SINGAPORE NOODLES, EASY
From pinterest.com
SINGAPORE NOODLES RECIPE - TOMATO BLUES
From tomatoblues.com
15 HEALTHY RICE NOODLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
13 BEST RICE NOODLE RECIPES THAT ARE EASY TO MAKE AT …
From izzycooking.com
SINGAPORE BEEF AND RICE NOODLES - RECIPE | SPICE TREKKERS
From spicetrekkers.com
SINGAPORE NOODLES QUICK, EASY AND DELICIOUS RECIPE
From mrsfoodiemumma.com
SINGAPORE NOODLES | RECIPETIN EATS
From recipetineats.com
SINGAPORE NOODLES RECIPE - BBC FOOD
From bbc.co.uk
ONE POT SINGAPORE NOODLES RECIPE - KAWALING PINOY
From kawalingpinoy.com
EASY SINGAPOREAN NOODLES | RECIPE | KITCHEN STORIES
From kitchenstories.com
SINGAPORE RICE NOODLES - THAI KITCHEN
From mccormick.com
VEGETARIAN SINGAPORE NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
EASY SINGAPORE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SINGAPORE NOODLES – VEG SINGAPORE MEI FUN - DASSANA'S VEG …
From vegrecipesofindia.com
SIMPLE DELICIOUS SINGAPORE NOODLES - THE SPRUCE EATS
From thespruceeats.com
SINGAPORE RICE NOODLE - 4 SONS 'R' US
From 4sonrus.com
SINGAPORE NOODLES (SINGAPORE MEI FUN) - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
SINGAPORE RICE NOODLES RECIPE - SERIOUS EATS
From seriouseats.com
IT'S ALL EASY SINGAPORE RICE NOODLES - THREE HUNGRY BOYS
From threehungryboys.com
EASY SINGAPORE NOODLES – THE CARDIFF CWTCH – WELSH FOOD, …
From thecardiffcwtch.com
SINGAPORE NOODLES RECIPE - TODAY.COM
From today.com
EASY SINGAPORE NOODLES (星洲炒米粉) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SINGAPORE RICE NOODLES CHINESE RECIPE - THE BALD CHEF
From baldchef.com
AUTHENTIC SINGAPORE NOODLES RECIPE | FEASTING AT HOME
From feastingathome.com
BEST SINGAPORE NOODLES (TIPS, TRICKS, MAKE AHEAD INSTRUTIONS)
From carlsbadcravings.com
SINGAPORE RICE NOODLES RECIPE WITH PEANUTS AND SRIRACHA
From archanaskitchen.com
QUICK SINGAPORE NOODLES - RECIPE - FINECOOKING
From finecooking.com
SINGAPORE NOODLES - KHIN'S KITCHEN RECIPE | CHINESE CUISINE
From khinskitchen.com
SINGAPOREAN STYLE RICE NOODLES - SISI JEMIMAH
From sisijemimah.com
SINGAPORE RICE NOODLES - RASA MALAYSIA
From rasamalaysia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love