SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
SINGAPORE NOODLES WITH SHRIMP
Leave the take-out menu in the drawer and make easy Singapore Noodles with Shrimp at home. This easy noodle stir-fry comes together in about 30 minutes.
Provided by Sheryl Julian
Categories Dinner Quick and Easy Restaurant Favorite Stir-fry
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
- Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
- Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.
Nutrition Facts : Calories 377 kcal, Carbohydrate 29 g, Cholesterol 231 mg, Fiber 4 g, Protein 26 g, SaturatedFat 3 g, Sodium 1598 mg, Sugar 8 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
SINGAPORE NOODLES WITH SHRIMP
Make and share this Singapore Noodles With Shrimp recipe from Food.com.
Provided by Stephanie Z.
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil, curry powder, and cayenne, if using, in a 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
- Bring 1½ quarts water to boil. Break rice noodles into thirds and place into a large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles and add in the curry mixture, soy sauce and sugar; using tongs, toss until well combined. Set aside.
- Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add in shrimp in an even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon of oil to the cleared side of skillet. Add eggs to clearing and sprinkle with ¼ teaspoon of salt. Using a rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to a second large bowl.
- Reduce heat to medium. Heat remaining 1 teaspoon oil in a now-empty skillet until shimmering. Add in garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add in bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to the bowl with the shrimp and egg mixture.
- Return skillet to medium-high heat, add broth to skillet, and bring to a simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add in the shrimp mixture and vegetable mixture and toss to combine. Add in the bean sprouts, green onions and lime juice, toss again until all of the mixture is well combined. Serve immediately with lime wedges. Serves 4 to 6 people.
SINGAPORE NOODLES WITH SHRIMPS & CHINESE CABBAGE
This Chinese-takeaway favourite is much tastier and healthier when made at home - and quicker, too
Provided by Silvana Franco
Categories Dinner, Main course
Time 15m
Number Of Ingredients 14
Steps:
- If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
- Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
- Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.
Nutrition Facts : Calories 351 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.03 milligram of sodium
NOODLES AND SHRIMP SINGAPORE-STYLE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a small skillet and add the garlic. Cook over low heat, stirring often, until the garlic is nicely browned, about five minutes. Drain in a sieve. Set aside.
- Beat the eggs well. Heat a Teflon pan that measures eight inches in bottom diameter (if you do not use a Teflon pan, you must use a little oil to prevent sticking). Pour in the eggs and let them cook until set on the bottom. Turn the eggs carefully and let cook until set on the second side. Transfer the eggs to a plate to let cool. Roll the ''omelet'' like a jelly roll. Cut it into thin strips. Or cut it into cubes. Set aside.
- Prepare the scallions and coriander and set aside.
- Put the pork in a kettle and add water to cover. Bring to the boil and let simmer 10 minutes. Drain and let cool.
- Drop the noodles into boiling water and let cook about four to five minutes. Drain.
- Cut the pork into thin slices. Cut the slices into thin julienne strips. There should be about two and one-half cups.
- Heat the oil in a large skillet or work and add the pork and celery. Cook, stirring, about one minute.
- Add the shrimp and chili peppers and cook, stirring, about two minutes until shrimp lose their raw look.
- Add the broth and bring to the boil. Add the noodles and stir. Return to the boil and add the bean sprouts. Cook, stirring, about 30 seconds.
- Serve with the minced fried garlic, omelet, scallions and coriander sprinkled over each serving.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 18 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
QUICK SHRIMP SINGAPORE NOODLES
Make and share this Quick Shrimp Singapore Noodles recipe from Food.com.
Provided by Boo Chef in West Te
Categories Asian
Time 23m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 3 quarts water to a boil in a large saucepan for cooking the noodles.
- Mix the shrimp and 1/2 teaspoon curry powder in a small bowl and set it aside. Mix the garlic and remaining 2 teaspoons curry powder together in another bowl and set it aside. Mix the broth, soy sauce, and mirin together in a third bowl and set it aside.
- Add 1 teaspoon salt and the noodles to the boiling water, stir to separate, and boil until tender, about 1 minute. Drain thoroughly and set the noodles aside.
- Meanwhile, heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the shrimp and cook until slightly browned, about 45 seconds. Turn the shrimp with tongs and continue to cook for another 45 seconds. Remove the shrimp from the pan and set them aside in bowl.
- Reduce the heat to medium and add the remaining 2 teaspoons oil. Add the garlic and curry powder mixture and cook until fragrant, about 30 seconds. Add the shallots and stir-fry until they begin to soften, about 30 seconds. Add the bell pepper and stir-fry until crisp-tender, about 1 1/2 minutes. Add the softened noodles, shrimp, broth mixture, and bean sprouts and toss until the ingredients are combined and the noodles heated through, about 1 minute. Serve immediately.
Nutrition Facts : Calories 303.7, Fat 6.3, SaturatedFat 1, Cholesterol 86.4, Sodium 1230.5, Carbohydrate 43.7, Fiber 2.3, Sugar 2.9, Protein 17.4
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