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
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
- 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.
Nutrition Facts : Calories 455 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.8 milligram of sodium
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!
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.
Nutrition Facts : Calories 597.6, FatContent 28.7, SaturatedFatContent 5.9, CholesterolContent 288.3, SodiumContent 1334.9, CarbohydrateContent 48, FiberContent 5.5, SugarContent 5.8, ProteinContent 36.7
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