Singapore Noodles With Shrimp And Shiitake Mushrooms Recipes

SHRIMP SHIITAKE NOODLES

Steps:

• Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
• Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
• Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
• Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
• Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
• Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes.
• Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.
• Serve while warm.

SHRIMP NOODLES WITH SHIITAKE MUSHROOMS

Steps:

• Heat the oil in a pot over low-medium heat and add the lemongrass. Cook and stir until tender, then remove from the pot.
• Stir in the ginger and garlic, then add the mushrooms.
• Cook and stir for 2-3 minutes. Add the chili and rice vinegar in the process.
• Add the shrimp and carrot and turn the heat to medium. Cook and stir for up to 2 minutes.
• Add the noodles. Cook and stir for 2 more minutes, while stirring in the soy sauce, spring onion, and lemon juice.

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 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:

• 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

Steps:

• Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
• Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

SINGAPORE NOODLES WITH SHRIMP AND SHIITAKE MUSHROOMS

Steps:

• 1. In large skillet heat sesame oil over medium-high heat. When oil is almost smoking, add onions, garlic and ginger. Saute for 3 to 4 minutes, turn heat to medium and add chili. 2. After about 2 minutes, add mushrooms and carrots and stir. Then 2 minutes later, add curry powder and soy and fish sauces; 2 minutes later add shrimp and stir for 3 to 4 more minutes. Make sure not to overcook shrimp. 3. Next, add rice noodles and toss well to combine all ingredients. 4. Now sprinkle the mint over top. Stir mint into the noodles just before removing the dish from the heat.

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.

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.

NOODLES AND SHRIMP SINGAPORE-STYLE

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.