Indonesianmalaysian Street Noodles Recipes

INDONESIAN/MALAYSIAN STREET NOODLES

Indonesian/Malaysian Street Noodles image

My boyfriend from south east asia said this is closer to traditional than most of the yellow curry versions we see in the US. No meat in this one but I'm sure you could add! Feel free to mix up the veggies too. The first time I made this, I used broccoli, snap peas, and baby corn instead. Although, the peppers are traditional. Adapted from Pinch of Yum

Provided by sofie-a-toast

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 ounces thin rice vermicelli
1 tablespoon oil
1 bell pepper, thinly sliced
2 shallots, thinly sliced
1 cup bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushroom
1 cup frozen peas
sliced scallion (to garnish)
3/4 cup vegetable broth or 3/4 cup chicken broth
1/4 cup low sodium soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon sambal oelek (or to taste)

Steps:

Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.

Nutrition Facts : Calories 223.9, Fat 3.9, SaturatedFat 0.6, Sodium 705.1, Carbohydrate 41.6, Fiber 3.4, Sugar 3.9, Protein 5.3

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Copycat P.F. Chang's Singapore Street Noodles image

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

Ingredients

16 ounces rice noodles, uncooked
4 tablespoons oil
8 ounces shrimp, peeled and deveined
8 ounces boneless skinless chicken breasts, sliced
1 tablespoon minced garlic
1 cup cabbage, sliced thin
1/2 cup carrot, julienned
2 medium tomatoes, cut into chunks
1 bunch scallion, cut into 2 inch lengths (green parts only)
1/4 bunch cilantro, chopped
1 teaspoon dark sesame oil
1/3 cup fried shallot (commercially prepared) (optional)
1 lime, cut into fourths
1 tablespoon vinegar
2 tablespoons Madras curry powder
1 pinch turmeric
2 tablespoons light soy sauce
1/2 cup vegetarian oyster sauce
2 tablespoons sriracha sauce
2 tablespoons ketchup

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

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