FRIED NOODLES RECIPE SINGAPORE RECIPES
SINGAPORE FRIED NOODLES RECIPE - FOOD.COM
Make and share this Singapore Fried Noodles recipe from Food.com.
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- Boil noodles until cooked but still firm- 3 minutes.
- Drain and rinse with cold water, then refrigerate.
- Thaw shrimp and cut off tails.
- Beat eggs and stir fry/scramble.
- Set aside.
- Blanch bean sprouts, water chestnuts and corn.
- Set aside.
- Slice onion and set aside.
- Mix sauce ingredients in bowl and set aside.
- STIR FRY.
- Add 2 tbsp peanut oil to hot wok.
- When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
- Stir-fry on high heat for 2 minutes.
- Add sauce and continue cooking about three minutes.
- Remove to holding bowl.
- Rinse wok and return to high heat.
- When it is dry, reduce heat to medium and add remaining peanut oil.
- Heat oil to moderate (don`t let it smoke).
- Add curry powder, stirring to mix with oil.
- Cook curry powder for about 30 seconds, making sure it doesn't burn.
- Add noodles and toss to coat and heat them.
- Add vegetables and toss together.
- Turn heat down to low.
- Slice tomatoes.
- Add eggs and tomatoes and shrimp and mix together.
Nutrition Facts : Calories 288.4, FatContent 24.8, SaturatedFatContent 4.8, CholesterolContent 185.8, SodiumContent 451.9, CarbohydrateContent 7.2, FiberContent 1.6, SugarContent 3.9, ProteinContent 10.2
FRIED SPICY NOODLES SINGAPORE STYLE RECIPE | ALLRECIPES
This is a spicy recipe from my lovely mom! I am living with my fiance in Europe now, and I always serve it to guests when we have some over for dinner!
Provided by NLEILA
Categories World Cuisine Asian
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 5 servings
Number Of Ingredients 15
Steps:
- Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.
- Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.
- Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
- Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.
Nutrition Facts : Calories 714.1 calories, CarbohydrateContent 126.3 g, CholesterolContent 91.5 mg, FatContent 6.6 g, FiberContent 5 g, ProteinContent 34.1 g, SaturatedFatContent 0.9 g, SodiumContent 1390.9 mg, SugarContent 10 g
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