SINGAPORE NOODLES
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
Provided by Nagi | RecipeTin Eats
Categories Noodles Stir Fry Street Food
Time 25m
Number Of Ingredients 15
Steps:
- Combine the Sauce ingredients in a small bowl and mix.
- Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
- Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
- Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
- Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
- Add capsicum and cook for 1 minute.
- Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 555 kcal, ServingSize 1 serving
COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES
A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Boil rice stick noodles for 2 minutes or until just soft.
- Rinse under hot water and drain.
- Toss noodles with 2 tbsp oil and keep warm.
- To prepare sauce, mix vinegar with curry powder and turmeric until blended.
- Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
- Set sauce aside until needed.
- Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
- Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
- Stir in sauce mixture until everything is evenly coated.
- Cook for 1-2 minutes more or until dish is heated through.
- Toss noodles with chopped scallions, cilantro and sesame oil.
- Garnish with fried shallots, if desired.
Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2
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
P F CHANG'S SINGAPORE STREET NOODLES
This is a copycat recipe for P F Chang's Singapore Street Noodles (Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables)
Provided by Member 610488
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
- Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
- In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
- Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
- Garnish with fried shallots and a lime wedge.
Nutrition Facts : Calories 817.2, Fat 25.8, SaturatedFat 4.8, Cholesterol 114.5, Sodium 2077.2, Carbohydrate 117.8, Fiber 8.6, Sugar 10.1, Protein 27.7
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-STYLE NOODLES
'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
- Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
- Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
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