SINGAPORE RICE NOODLES
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.
EASY SINGAPORE RICE NOODLES
Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.
Provided by tarabi
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
- Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 73.9 g, Fat 9.1 g, Fiber 7.5 g, Protein 14.6 g, SaturatedFat 1.5 g, Sodium 890.5 mg, Sugar 10.8 g
SINGAPORE RICE NOODLES
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
- Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
- Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
- Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
- Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
- Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
- Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
- Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
- Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
- Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
- Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.
SINGAPORE RICE NOODLES
Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.
Provided by kurioskurion
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
- At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g
SINGAPORE RICE NOODLES RECIPE
Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.
Provided by Shao Z.
Categories Mains
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
- Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.
Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Cholesterol 146 mg, Fiber 16 g, Protein 33 g, SaturatedFat 3 g, Sodium 829 mg, Sugar 23 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
SINGAPORE HAWKER RICE NOODLES
Steps:
- Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
- Add sesame oil and a pinch of salt to chicken and stir to coat.
- Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
- Holding carrot at a 45-degree angle to slicer, cut carrot into thin (-inch) matchsticks. Cut choy sum crosswise into 2 1/2- to 3-inch pieces, then halve any thick stem pieces lengthwise.
- Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes. Transfer to a clean bowl (chicken will not be cooked through). Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry carrot, shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes. Stir in broth mixture and bring to a boil. Add noodles and gently stir-fry until heated through and noodles are tender. Return sausage and chicken to wok and stir-fry until chicken is just cooked through, about 1 minute. Serve sprinkled with cilantro.
SINGAPORE FRIED RICE NOODLES
Make and share this Singapore Fried Rice Noodles recipe from Food.com.
Provided by wizkid
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the rice vermicelli in hot water for 15-20 minutes.
- Drain and rinse in cold water.
- Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve.
- Heat the remaining oil, fry the onions until opague.
- Add the bean sprouts and rice vermicelli with the curry powder and the sugar.
- blend well.
- Add the soy sauce, meat, prawns, peas and scrambled eggs.
- continue stirring for 2-3 minutes.
- add the spring onion and chilles,.
- mix gently and serve.
Nutrition Facts : Calories 562, Fat 11.5, SaturatedFat 2.6, Cholesterol 217, Sodium 789.4, Carbohydrate 89, Fiber 4.1, Sugar 5.6, Protein 23.4
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.
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
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