Singapore Noodles With Prawns Recipes

SINGAPORE NOODLES

Steps:

• Combine the Sauce ingredients in a small bowl and mix.
• Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
• Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and cook for 1 minute.
• Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
• Serve immediately.

SINGAPORE NOODLES WITH PRAWNS

Steps:

• Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
• In a small bowl, mix together the soy, oyster sauce and curry powder.
• In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

SINGAPORE NOODLES WITH SHRIMP

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.

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

SINGAPORE NOODLES WITH SHRIMP

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.

PORK AND SHRIMP SINGAPORE NOODLES

Steps:

• In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
• Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
• In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
• Add in leeks and bell peppers; stir-fry 1 minute.
• Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
• Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

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.