SINGAPORE DESSERTS RECIPES RECIPES

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SINGAPORE MAI FUN RECIPE | MYRECIPES



Singapore Mai Fun Recipe | MyRecipes image

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 in the supermarket's ethnic food section.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 16

1 (6-ounce) package skinny rice noodles (py mai fun)
½ cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
½ teaspoon salt
Cooking spray
1 tablespoon peanut oil, divided
1 large egg, lightly beaten
½ cup red bell pepper strips
1 tablespoon grated peeled fresh ginger
¼ teaspoon crushed red pepper
3 garlic cloves, minced
8 ounces skinless, boneless chicken breast, thinly sliced
1 tablespoon curry powder
8 ounces medium shrimp, peeled and deveined
1 cup (1-inch) slices green onions

Steps:

  • Cook rice noodles according to package directions, omitting salt and fat. Drain.
  • Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.

Nutrition Facts : Calories 237 calories, CarbohydrateContent 27.8 g, CholesterolContent 115 mg, FatContent 4.6 g, FiberContent 1.3 g, ProteinContent 19.7 g, SaturatedFatContent 1 g, SodiumContent 646 mg

POPS' SINGAPORE NOODLES RECIPE | MING TSAI | FOOD NETWORK



Pops' Singapore Noodles Recipe | Ming Tsai | Food Network image

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

Total Time 52 minutes

Prep Time 40 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 17

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

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.

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