SINGAPORE FRIED RICE NOODLES RECIPES

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SINGAPORE RICE NOODLES RECIPE | ALLRECIPES



Singapore Rice Noodles Recipe | Allrecipes image

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.

Provided by kurioskurion

Categories     World Cuisine    Asian

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 23

1 cup dried thin rice noodles
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground turmeric
½ teaspoon white vinegar
1 pinch crushed red pepper
1 tablespoon olive oil
1 red bell pepper, sliced
1 white onion, sliced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon minced red chile pepper
1?½ cups shredded cabbage
1 cup shredded carrots
2 eggs
1 cup bean sprouts
3 green onions, chopped
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon finely chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
  • At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 316.1 calories, CarbohydrateContent 48.3 g, CholesterolContent 93 mg, FatContent 11.1 g, FiberContent 5.7 g, ProteinContent 7.7 g, SaturatedFatContent 2 g, SodiumContent 361.8 mg, SugarContent 9 g

SINGAPORE FRIED RICE RECIPE | GOOD FOOD



Singapore fried rice Recipe | Good Food image

You've had Singapore fried noodles, so why not Singapore fried rice? The recipe is not from Singapore, though. The addition of curry powder to this Cantonese dish, which is usually made with rice noodles, is a nod to the Indian and Hokkien influences found in Singapore.

Provided by Adam Liaw

Categories     Lunch

Total Time 30 minutes

Yield SERVES 2-4

Number Of Ingredients 16

4 tbsp vegetable oil
1 brown onion, finely sliced
2 garlic cloves, roughly chopped
2 tsp grated ginger
1 carrot, finely diced
2 tomatoes, finely diced
½ red capsicum, finely diced
½ cup frozen peas
8 large prawns, peeled
4 cups cooked jasmine rice, refrigerated
2 eggs
1 tbsp Keen's curry powder
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and white pepper, to season
2 spring onions, finely sliced

Steps:

  • 1. Heat a large frying pan over medium heat and add the oil and onion, frying for about 3 minutes until the onion is fragrant and caramelised. Add the garlic and ginger and fry for about a minute. Add the carrot, tomatoes, capsicum and peas and cook for another 2 minutes until the vegetables soften slightly, then add the prawns and cook for a minute, until the prawns just start to change colour.

    2. Add the rice to the frying pan and mix well. Move the rice to one side of the pan and crack the eggs into the open side (you may need to add a little extra oil if the pan is looking too dry). Add the curry powder, soy sauce and wine to the pan and mix well with the rice and egg. Season well with salt and pepper, then remove to a serving plate. Scatter with spring onions to serve.

    Adam's tip: The two most common mistakes when making fried rice are not using enough oil, and not seasoning the rice well enough with salt. Use enough oil to coat the grains, and taste the dish while you're cooking.

    Also try: 15 extra special fried rice recipes

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

    Buy Now

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