Spiralized Singapore Noodles 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.

SPIRALIZED SINGAPORE NOODLES

Steps:

• Use a spiralizer or julienne peeler to create vegetable noodles - use the large noodle attachment. Set aside.
• Heat the oil in a wok over a high heat. When hot add the ginger, chopped chilli, garlic and spring onions, stir-fry for 30 secs-1 min until just softened. Add the curry powder, soy sauce, teriyaki, prawns and ham and cook for another 2 mins, until the prawns turn pink.
• Add the vegetable noodles and beansprouts, stir around the pan for 1 min more until the noodles have softened a little but still have a nice bite - don't cook for too long or they will turn watery. Serve scattered with coriander and the sliced chilli, with lime wedges on the side.

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 SWEET POTATO NOODLES (SPIRALIZER)

Steps:

• To prepare the sauce. in a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup and 2 teaspoons of the curry powder; set aside.
• Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons; set aside.
• In a large Dutch oven (can use wok), melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes. Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, green onions, and peas and toss well to combine. Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes.
• Taste and adjust the seasonings, adding more curry powder if desired. Serve warm, garnished with cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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.