SINGAPORE NOODLES WITH GROUND BEEF AND CHICKPEAS
This is an easy recipe that gets it's inspiration from an Indonesian fried rice dish called Nasi Goreng. You may adjust the hot chili paste and curry to taste. prep time does not include cooking the noodles. This dish is is really good!
Provided by Kittencalrecipezazz
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice vermicelli according to package directions; set aside.
- In a large skillet over medium heat cook the ground beef with green onions, jalapeno pepper (if using) carrots, bell pepper, ginger, garlic and curry powder until the meat is completely cooked through (about 15 minutes) drain fat.
- Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes.
- Season with black pepper to taste and salt if desired.
- Reduce heat to low and add in the cooked noodles and chickpeas; toss to combine until heated through.
- Sprinkle with green onions.
Nutrition Facts : Calories 512.4, Fat 8.3, SaturatedFat 2.9, Cholesterol 70.4, Sodium 883.9, Carbohydrate 70.3, Fiber 9.3, Sugar 4.1, Protein 38.3
SINGAPORE NOODLES
Adapted from Company's Coming Pasta cookbook. One of our favourites, it can be hot, hot, HOT, or just toasty warm, depending on the amount of spice you want to use. Since my daughters were born, I've actually completely omitted the red pepper and it's still delicious. You can also adjust the servings by the amount of pasta you use. Another thing you may want to adjust is the amount of sauce. This dish isn't particularly moist, so I often add extra oyster sauce and/or plum sauce at the table. Then just add egg rolls and Japanese Coleslaw or a sweet salad and you've got a perfect meal for entertaining that's simple and quick enough for anytime.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large frying pan, scramble-fry pork with garlic, ginger, cayenne, curry, and green onion. (If you're not using lean meat, you may want to partially cook the meat by itself and then drain most of the fat before adding the other ingredients.).
- Meanwhile, cook spaghetti according to package instructions.
- Add oyster sauce and soy sauce to meat mixture and toss well to mix thoroughly.
- Drain spaghetti and add to meat. Toss to mix and serve.
Nutrition Facts : Calories 792.2, Fat 25.8, SaturatedFat 9.2, Cholesterol 106.7, Sodium 761.6, Carbohydrate 91.5, Fiber 5, Sugar 2.4, Protein 45.4
SINGAPORE NOODLES
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring water to boil in covered pot for noodles.
- With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.
- Cut carrots in quarters. Trim green part from leeks. Wash white part of leeks, and put carrots and leeks in food processor. Chop finely by pulsing.
- Cut beef against the grain into thin slices.
- Heat oil in nonstick skillet; saute ginger and garlic for a few seconds. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds. Remove and set aside.
- Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.
- Cook noodles.
- Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth. Add to skillet with reserved seasonings. Cook over medium heat until mixture thickens.
- Drain noodles and stir in.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 7 grams, Carbohydrate 132 grams, Fat 13 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 631 milligrams, Sugar 13 grams, TransFat 0 grams
SINGAPORE NOODLES
I love noodles but usually avoid as they tend to spike my blood sugars but I'm saving this one to try as hoping all those vegies will counteract that problem. From Australian BH&G Diabetic Living. Personally though I think I would halve the broccoli and sub cauliflower for the other half.
Provided by ImPat
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
- Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
- Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
- Divide noodle mixture between shallow bowls to serve.
Nutrition Facts : Calories 870, Fat 19.7, SaturatedFat 6.8, Cholesterol 186.2, Sodium 187.3, Carbohydrate 112.8, Fiber 11.1, Sugar 10.3, Protein 48.8
SINGAPORE NOODLES
My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Recipe #269360 . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold.
Provided by duonyte
Categories Curries
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
- In a small bowl, combine the broth, soy sauce and rice wine.
- Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
- Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
- Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
- Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
- Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
- Stir in the scallions and serve.
Nutrition Facts : Calories 880.7, Fat 35.4, SaturatedFat 8.2, Cholesterol 214.6, Sodium 1205.7, Carbohydrate 96, Fiber 7.7, Sugar 7.1, Protein 43.9
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