SINGAPORE CURRY NOODLES RECIPES
SINGAPORE NOODLES RECIPE | ALLRECIPES
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 Pork Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings
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, 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
EASY SINGAPORE NOODLES RECIPE | BBC GOOD FOOD
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
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, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium
More about "singapore curry noodles recipes"
SPICY SINGAPORE NOODLES RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Calories 455 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Calories 455 calories per serving
- 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 until starting 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.
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POPS' SINGAPORE NOODLES RECIPE | MING TSAI | FOOD NETWORK
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.
From foodnetwork.com
Reviews 3.9
Total Time 52 minutes
Category main-dish
Cuisine asian
From foodnetwork.com
Reviews 3.9
Total Time 52 minutes
Category main-dish
Cuisine asian
- PLATING Serve family style on an oval platter.
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VEGETARIAN SINGAPORE FRIED NOODLES RECIPE - BBC FOOD
Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good.
Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars) 8g fat (of which 1g saturates), 7g fibre and 1.3g salt.
From bbc.co.uk
Reviews 4.5
Cuisine Chinese
Calories 329kcal per serving
From bbc.co.uk
Reviews 4.5
Cuisine Chinese
Calories 329kcal per serving
- Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve.
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SINGAPORE NOODLES RECIPE - BBC FOOD
Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too.
From bbc.co.uk
Reviews 4.4
Cuisine Chinese
From bbc.co.uk
Reviews 4.4
Cuisine Chinese
- Turn onto a large platter, garnish with coriander leaves and serve.
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SINGAPORE RICE NOODLES RECIPE - CHINESE.FOOD.COM
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 597.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 597.6 per serving
- Serve hot.
SINGAPORE NOODLES - MARION'S KITCHEN
These noodles are packed full of ALL the things: sweet and sticky char siu pork, juicy prawns, crisp veggies… you’ll love this one, guys! It’s great served as part of a banquet as an accompaniment to other dishes, but it’s equally good to devour on its own, too.
From marionskitchen.com
From marionskitchen.com
- Preheat the oven to 200°C/390°F. For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices. In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these or they will turn to mush when you stir-fry them! Drain and set aside for later. Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later. Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm. *NOTES: Char siu sauce is a sweet red sauce used to make roasted Chinese meats. You can find it in the Asian aisle of most supermarkets or from an Asian grocery store.
SINGAPORE NOODLES RECIPE - BBC FOOD
Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too.
From bbc.co.uk
Reviews 4.4
Cuisine Chinese
From bbc.co.uk
Reviews 4.4
Cuisine Chinese
- Turn onto a large platter, garnish with coriander leaves and serve.
See details
SINGAPORE RICE NOODLES RECIPE - CHINESE.FOOD.COM
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 597.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 597.6 per serving
- Serve hot.
SINGAPORE NOODLES - MARION'S KITCHEN
These noodles are packed full of ALL the things: sweet and sticky char siu pork, juicy prawns, crisp veggies… you’ll love this one, guys! It’s great served as part of a banquet as an accompaniment to other dishes, but it’s equally good to devour on its own, too.
From marionskitchen.com
From marionskitchen.com
- Preheat the oven to 200°C/390°F. For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices. In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these or they will turn to mush when you stir-fry them! Drain and set aside for later. Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later. Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm. *NOTES: Char siu sauce is a sweet red sauce used to make roasted Chinese meats. You can find it in the Asian aisle of most supermarkets or from an Asian grocery store.
MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
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.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- 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.
- 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.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- 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.
- 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.
- 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.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- 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!
MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
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.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- 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.
- 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.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- 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.
- 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.
- 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.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- 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!
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Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap--provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles …
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Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, …
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Mar 13, 2019 · Curry powder is used in all sorts of recipes, not just Indian curries, including: Thai Satay Chicken. Satay Chicken Curry – basically it’s chicken satay skewers in curry form, with loads of peanut sauce! Chickpea Potato Curry – very popular with readers! Curried Rice and Curried Sausages. Vegetable Curry and Cauliflower Curry. Singapore …
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Feb 03, 2022 · Singapore can be prickly about its culture, especially when it comes to food. The New York Times is being served a hot plate of nope over a recent cooking item on a Singaporean Chicken Curry that some locals found offensive as it doesn’t resemble any curry they’ve seen. “I’m sorry but what even is this? As a Singaporean, I’ve never seen any version of chicken curry …
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Curry is an anglicised form of the Tamil: கறி kaṟi meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree (Murraya koenigii). The word kari is also used in other Dravidian languages, namely in Malayalam, Kannada and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry…
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