Hokkien Noodle With Seared Prawns Recipes
HOKKIEN NOODLE WITH SEARED PRAWNS
Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.
Provided by KitchenManiac
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in bowl and cover with boiling water.
- Leave this to stand for 2 minutes, drain well.
- Heat oil in a wok over high heat.
- Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
- Add eggs, and stir it up till it breaks up.
- Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
- The egg should be coating all the ingredients in wok.
- Add noodles and cook for another 3 minutes.
- Add bean sprouts.
- Pour chicken stock in, and stir well.
- Cover the wok, and let simmer for another 5 minutes.
- Place noodles on 4 warmed serving plate or bowl.
- Heat chilli oil in work over high heat.
- Add prawns to wok and cook for 5 minutes, or till they turn pink.
- To serve, place prawns on top of noodles, and serve with lime wedges.
Nutrition Facts : Calories 598, Fat 16.6, SaturatedFat 4.8, Cholesterol 220.5, Sodium 637.4, Carbohydrate 79.8, Fiber 5.1, Sugar 4.1, Protein 32.8
LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES
Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.
Provided by ImPat
Categories Malaysian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
- shell and devein praws, leaving tails intact (I remove tails my preference).
- Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
- Stir fry Laksa paste in same wok until fragrant and hot.
- Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
- Serve Laksa sprinkled with coriander and green onions.
THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
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