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 FRIED NOODLES
Make and share this Singapore Fried Noodles recipe from Food.com.
Provided by Rhonda Scheurer
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 288.4, Fat 24.8, SaturatedFat 4.8, Cholesterol 185.8, Sodium 451.9, Carbohydrate 7.2, Fiber 1.6, Sugar 3.9, Protein 10.2
SINGAPORE BEEF STIR-FRY
A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!
Provided by emmacatalina
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
- Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
- Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
- Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
- Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
- Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
- Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.
Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g
POPS' SINGAPORE NOODLES
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.
Provided by Ming Tsai
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 17
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 NOODLES WITH PRAWNS
This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 14
Steps:
- Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
- In a small bowl, mix together the soy, oyster sauce and curry powder.
- In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
SINGAPORE STIR-FRIED NOODLES
Obviously of Southeast Asian roots, this dish is now on the menus of many Chinese restaurants everywhere. Its a good illustration of Chinese cooking as a growing craft-expanding and changing, ever eager to incorporate other ethnic ifluences in its repertoire. The Barbecued Pork called for in the recipe use "Recipe #229870" and for the Thickened Stock use "Recipe #229869"
Provided by daisygrl64
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cover noodles with warn water and soak until soft, about 15 minutes, drain and set aside.
- heat nonstick skillet over medium heat, pour in eggs and swirl to form thin layer on bottom. flip eggs and cook other side briefly. cut omelette into thin strips and set aside.
- heat 2 teaspoons oil in large nonstick skillet or wok over high heat. add shrimp and stir fry for 1 minute. add barbecued pork and celery and stir fry for 1 minute. remove from heat and stir in green onions and egg strips. remove mixture from pan.
- heat remaining 2 teaspoons oil in same pan over medium heat. add curry powder and stir for 20 seconds. add noodles and toss well. add thickened stock and soy sauce ans stir to mix well. cover and cook 2 minutes.
- add shrimp and pork mixture, mix well and cook over med-high heat until moisture is completely absorbed. add bean sprouts and toss to mix.
- garnish with cilantro and season with freshly ground pepper if desired.
- serve immediately.
Nutrition Facts : Calories 370.8, Fat 10.8, SaturatedFat 2, Cholesterol 211.2, Sodium 376.4, Carbohydrate 47.8, Fiber 4.5, Sugar 4.2, Protein 21.7
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