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.
SPICY SINGAPORE NOODLES
These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 19
Steps:
- Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
- Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.
Nutrition Facts : Calories 455 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2.8 milligram of sodium
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
CURRIED SINGAPORE NOODLES
Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.
Provided by Galley Wench
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
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
CHICKEN SINGAPORE NOODLES
This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.
Provided by CooksWithClass
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
- Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
- Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.9 g, Cholesterol 39 mg, Fat 18.3 g, Fiber 11.1 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 814.8 mg, Sugar 3 g
SINGAPORE NOODLES
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring water to boil in covered pot for noodles.
- With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.
- Cut carrots in quarters. Trim green part from leeks. Wash white part of leeks, and put carrots and leeks in food processor. Chop finely by pulsing.
- Cut beef against the grain into thin slices.
- Heat oil in nonstick skillet; saute ginger and garlic for a few seconds. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds. Remove and set aside.
- Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.
- Cook noodles.
- Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth. Add to skillet with reserved seasonings. Cook over medium heat until mixture thickens.
- Drain noodles and stir in.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 7 grams, Carbohydrate 132 grams, Fat 13 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 631 milligrams, Sugar 13 grams, TransFat 0 grams
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