Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, singapore seafood noodles. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Place the mushrooms in a medium heatproof bowl and cover with boiling water. Drain mushrooms well and squeeze out any excess liquid.
Singapore seafood noodles is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Singapore seafood noodles is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have singapore seafood noodles using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Singapore seafood noodles:
- Take 1 cup small dried Chinese mushrooms
- Make ready 300 g thin fresh egg noodles or Singapore noodles
- Make ready 1 cup (150 g) fresh peas or frozen peas
- Make ready 1 tablespoon peanut oil
- Get 1 tablespoon mild curry powder
- Make ready 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Make ready 1 red capsicum, seeded, thinly sliced
- Make ready 250 g Chinese barbecue pork, thinly sliced
- Get 100 g small cooked prawns, peeled
- Take 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- Take 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Make ready Coriander leaves, to serve
- Prepare 4 green onions, trimmed, thinly sliced
When noodles are done, drain and set aside. When pork and chicken are cooked through, pour water in skillet and add scallions and carrots. Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper. It's the curry powder that's the signature flavour in Singapore Noodles.
Instructions to make Singapore seafood noodles:
- Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
- Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
- Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
- Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.
While it might seem out of place in an Asian recipe, it's actually not. It's used in all sorts of recipes, not just Indian curries, including: Singapore Noodles Marion's Kitchen Previous Next Noodle noodles, Singapore noodles, bbq pork, quick barbecue pork, quick bbq pork, rice vermicelli noodles, prawns, shrimp, seafood, pork, stir-fry, Singapore, Singaporean recipes European Print This. Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. This is the best Singapore noodle recipe ever! Like many items on a Chinese-American menu, Singapore Noodles aren't actually of the provenance that its name implies.
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