STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
- Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
- *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
SINGAPORE NOODLES WITH CHICKEN
These exotic stir-fried noodles come together quickly, taste great and won't break the bank!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
- In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
- In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
- Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 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 NOODLES WITH CHARRED SCALLIONS
While this dish is named for Singapore, it was not created there. Many believe it was invented in Hong Kong, in the 1950s or 1960s, by chefs seeking to add a different flavor profile to Cantonese dishes. It is now a much loved dish at cha chaan tengs, a type of cafe in Hong Kong, and at Cantonese eateries across the world. The original features meat, eggs and vegetables, but this vegetarian version showcases charred scallions, which add sweetness. Peppers are often included, but you could use carrots, cabbage, cauliflower or any thinly sliced vegetable that can be cooked in 3 to 4 minutes. The technique of "blooming" the curry powder in the oil ensures that the vermicelli is silky rather than gritty. Use a curry powder that has turmeric listed as one of the first ingredients, as it lends a lovely golden color to the noodles. (You can add ½ teaspoon of turmeric powder to a commercial curry powder if you want to ensure a bright hue.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories noodles
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season eggs with ½ teaspoon of kosher salt, and whisk well.
- Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they'll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.
- Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.
- In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.
- Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.
- Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.
- Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.
STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY
Make and share this Stir-Fried Noodles With Singapore Lamb Curry recipe from Food.com.
Provided by byZula
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain.
- Return to pot and mix in 1 tablespoon oil.
- Stir Sherry and cornstarch in small bowl to blend.
- Mix in next 5 ingredients.
- Heat 2 tablespoons oil in large nonstick skillet over high heat.
- Add ginger, garlic, green onions, and chiles.
- Sauté until fragrant, about 1 minute.
- Add lamb, cabbage, and all bell peppers.
- Stir-fry until lamb is just cooked through, about 2 minutes.
- Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.
- Add lamb sauce to noodles in pot.
- Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.
- Mix in 2 tablespoons cilantro.
- Transfer to bowl.
- Sprinkle with 2 tablespoons cilantro.
Nutrition Facts : Calories 621.6, Fat 39.4, SaturatedFat 9.4, Cholesterol 39.1, Sodium 797.9, Carbohydrate 46, Fiber 4.7, Sugar 6.3, Protein 17.6
STIR FRIED NOODLES WITH CURRIED LAMB
Make and share this stir fried noodles with curried lamb recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- boil udon noodles according to package directions, drain and return to pot.
- mix in 1 tbsp oil and sesame oil and set aside.
- mix cornstarch with sherry until blended.
- stir in next 5 ingredients, set aside.
- heat 2 tbsp oil in skillet over high heat.
- add ginger, garlic, scallions, and chiles, cook for 1-2 minutes.
- add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through.
- stir in the sherry mixture and cook until sauce thickens, 2-3 minutes.
- add lamb sauce to the noodles in the pot.
- toss over high heat until the noodles are coated with the sauce.
- mix in 2 tbsp cilantro.
- transfer to a large bowl, sprinkle with remaining cilantro, serve.
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