SINGAPORE RICE NOODLES RECIPE | ALLRECIPES
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
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
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
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.
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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
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!
FRIED RICE NOODLES RECIPE | CHINESE STIR FRIED RICE NOODLE ...
From kfoods.com
Reviews 5
- 1- Soak the rice noodles in warm water for 10-15 Mins. Drain Thoroughly. 2- Heat Half the Oil in a wok. 3- Add the chicken, shrimps, bamboo shoots, celery, leeks & spring onions and Stir Fry for 2-3 Mins. 4- Add the stock, salt & pepper to taste.. 5- Simmer for 2mins and then drain the chicken & vegetables. 6- Heat the remaining oil, add rice noodles and stirr over the heat for 1min. 7- Add the soya sauce and stir into the chicken & vegetable mixture. 8- Cook together for 2-3mins. 9- Serve immediately.. :) (Boiled prawns may also be added alone with the chicken)
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