Singapore Curried Noodles Recipes

SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

POPS' SINGAPORE NOODLES

Steps:

• Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
• PLATING Serve family style on an oval platter.

SINGAPORE CURRIED NOODLES

Steps:

• Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
• In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SINGAPORE NOODLES WITH CHARRED SCALLIONS

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

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.

SINGAPORE NOODLE CURRY SHRIMP

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.

SINGAPORE NOODLES

Steps:

• If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
• Cut the bean curd into half-inch cubes.
• Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
• In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
• Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.