SINGAPORE NOODLES
Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.
Provided by Iron Chef Suzi-Q
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 13
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
Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g
SINGAPORE NOODLES
Provided by Corinne Trang
Categories Wok Pork Shellfish Stir-Fry Dinner Meat Seafood Shrimp Noodle Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
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.
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
SINGAPORE NOODLES
A low-fat, low-calorie Asian stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
- Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
- Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
- Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.7 milligram of sodium
POPS' SINGAPORE NOODLES
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.
Provided by Ming Tsai
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 17
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-STYLE NOODLES
'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
- Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
- Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
SINGAPORE NOODLES
Adapted from Company's Coming Pasta cookbook. One of our favourites, it can be hot, hot, HOT, or just toasty warm, depending on the amount of spice you want to use. Since my daughters were born, I've actually completely omitted the red pepper and it's still delicious. You can also adjust the servings by the amount of pasta you use. Another thing you may want to adjust is the amount of sauce. This dish isn't particularly moist, so I often add extra oyster sauce and/or plum sauce at the table. Then just add egg rolls and Japanese Coleslaw or a sweet salad and you've got a perfect meal for entertaining that's simple and quick enough for anytime.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large frying pan, scramble-fry pork with garlic, ginger, cayenne, curry, and green onion. (If you're not using lean meat, you may want to partially cook the meat by itself and then drain most of the fat before adding the other ingredients.).
- Meanwhile, cook spaghetti according to package instructions.
- Add oyster sauce and soy sauce to meat mixture and toss well to mix thoroughly.
- Drain spaghetti and add to meat. Toss to mix and serve.
Nutrition Facts : Calories 792.2, Fat 25.8, SaturatedFat 9.2, Cholesterol 106.7, Sodium 761.6, Carbohydrate 91.5, Fiber 5, Sugar 2.4, Protein 45.4
SINGAPORE NOODLES WITH RED-ROASTED PORK
A work colleague recommended this recipe to me when my mother-in-law came for dinner. Its from the ready steady cook book and was cooked by Patrick Anthony on the show. This recipe is incredibly easy and tasty, and the pork is REALLY tender. I left the mushrooms out and added some chopped orange pepper instead.
Provided by boozysoozy
Categories Pork
Time 59m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Trim any fat from the pork fillet.
- In a bowl mix together all the marinade ingredients and coat the pork and marinade for 2 hours. Preheat the oven to 220°C/425°F/gas7. Lift pork onto a rack resting over a foil lined roasting tin and roast for 10 minutes. Lower oven temp to 180°C/350°F/gas4 and cook for a further 15 minutes, basting occasionally.
- Cook noodles according to packet instructions, drain well and toss with sesame oil and set aside. Cut the red-roasted pork into thin slices.
- Heat a wok or large frying pan and add groundnut oil. When very hot, add garlic and spring onions and stir fry for 30 seconds. Add chillies, green pepper and mushrooms and stir fry for 1-2 minutes.
- Stir in soy sauce, yellow bean sauce, sherry, caster sugar and seasoning to taste.
- Bring just to the boil and cook, stirring frequently for 2-3 minutes. Add noodles and sliced pork and toss over high heat for 1-2 minutes until piping hot.
Nutrition Facts : Calories 603.4, Fat 20.3, SaturatedFat 4.4, Cholesterol 123.5, Sodium 900, Carbohydrate 62.7, Fiber 4.1, Sugar 13.3, Protein 36.5
SINGAPORE NOODLES
This is definitely comfort food. Curried noodles, with tender chicken pieces, shrimp, and crunch red pepper. We make this often when we have company, and everyone always enjoys it. I always double or triple the recipe.
Provided by Purdy Good Cook
Categories Curries
Time 28m
Yield 2 2, 2 serving(s)
Number Of Ingredients 15
Steps:
- Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
- Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
- Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- If you want the dish to have more spice add a little hot sauce.
- Enjoy!
Nutrition Facts : Calories 850.2, Fat 18.6, SaturatedFat 2.6, Cholesterol 321.3, Sodium 2681.5, Carbohydrate 116.1, Fiber 4.9, Sugar 3.6, Protein 49.8
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
More about "singaporenoodleswithredroastedpork recipes"
RECIPE: SINGAPORE NOODLES - SORTEDFOOD
From sortedfood.com
SINGAPORE NOODLES | RECIPETIN EATS
From recipetineats.com
SINGAPORE NOODLES RECIPE - BBC FOOD
From bbc.co.uk
A FAST, DELICIOUS SINGAPORE NOODLES RECIPE - BOULDER …
From boulderlocavore.com
HOW TO MAKE SINGAPORE NOODLES - GOOD FOOD
From goodfood.com.au
ONE POT SINGAPORE NOODLES RECIPE - KAWALING PINOY
From kawalingpinoy.com
4/5 (4)Total Time 40 minsCategory Side DishCalories 122 per serving
SINGAPORE NOODLES (星洲炒米粉) | MADE WITH LAU
From madewithlau.com
5/5 (552)Total Time 45 minsCategory Main Course
SINGAPORE-STYLE NOODLES WITH ROAST PORK | FOOD & WINE
From foodandwine.com
5/5 (518)Category Pasta + NoodlesServings 6Total Time 1 hr
SINGAPORE NOODLES - SPOON FORK BACON
From spoonforkbacon.com
AUTHENTIC SINGAPORE NOODLES RECIPE | FEASTING AT HOME
From feastingathome.com
EASY PORK AND PRAWN SINGAPORE NOODLES | AUSTRALIAN PORK
From pork.com.au
ONE PAN SINGAPORE NOODLES | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
MY SINGAPORE NOODLES - COOK REPUBLIC
From cookrepublic.com
SINGAPORE NOODLES RECIPE | GOOD FOOD
From goodfood.com.au
VEGETARIAN SINGAPORE NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
SINGAPORE NOODLES RECIPE - BBC FOOD
From bbc.co.uk
PORK LARD & CRISPY CRACKLING RECIPE (SINGAPORE HAWKER SECRET)
From greedygirlgourmet.com
AMAZING ROASTED PORK DRY NOODLES RECIPE BY WILL MEYRICK
From willmeyrick.com
SINGAPORE NOODLES - SINGAPORE RICE NOODLES - RASA MALAYSIA
From rasamalaysia.com
SINGAPORE NOODLES WITH PORK AND PEPPER - KITCHEN BLISS
From kitchenbliss.ca
SINGAPORE NOODLES | CANADIAN LIVING
From canadianliving.com
CANTONESE PAN FRIED NOODLES (PORK LO MEIN) | A SPICY PERSPECTIVE
From aspicyperspective.com
SINGAPORE NOODLES QUICK, EASY AND DELICIOUS RECIPE
From mrsfoodiemumma.com
SINGAPORE NOODLES RECIPE - CHIC DARLING
From chicdarling.com
SINGAPOREAN NOODLES WITH TWO PORKS - C H E W I N G T H E F A T
From chewingthefat.us.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
SINGAPORE STYLE CHICKEN NOODLE STIR FRY - JULIA'S CUISINE
From juliascuisine.com
HOW TO MAKE PERFECT SINGAPORE NOODLES | SEAFOOD | THE GUARDIAN
From theguardian.com
SINGAPORE NOODLES RECIPE | EATINGWELL
From eatingwell.com
PORK AND SINGAPORE NOODLE STIR-FRY - 9KITCHEN - NINE
From kitchen.nine.com.au
SINGAPORE NOODLES | COOK SMARTS
From mealplans.cooksmarts.com
SINGAPORE NOODLES | DINNER RECIPES | GOODTO
From goodto.com
SINGAPORE NOODLES | SAVEUR
From saveur.com
SINGAPORE NOODLES WITH CURRY AND PORK | WORTH HER SALT
From worthhersalt.com
SINGAPORE RICE NOODLES RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love