BEEF SINGAPORE RICE NOODLES RECIPES

SINGAPORE NOODLES RECIPE | ALLRECIPES

Singapore Noodles Recipe | Allrecipes image

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 Pork

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

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, CarbohydrateContent 46.2 g, CholesterolContent 64.4 mg, FatContent 8.2 g, FiberContent 3.6 g, ProteinContent 24.2 g, SaturatedFatContent 1.6 g, SodiumContent 309.9 mg, SugarContent 3.7 g

MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES

My Singapore-style fried rice | Jamie Oliver recipes image

There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.

Total Time 25 minutes

Yield 2

Number Of Ingredients 13

Ingredients

150 g brown or basmati rice
320 g crunchy veg such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2 cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chilli jam

Steps:

1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
4. Put a large non-stick frying pan or wok on a medium-high heat.
5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
9. Add the soy, then toss in the egg ribbons.
10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

Nutrition Facts : Calories 528 calories, FatContent 18.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 72.3 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.5 g salt, FiberContent 6.6 g fibre

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