SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
SINGAPORE SHRIMP NOODLES RECIPE - (4.6/5)
Provided by Valarie
Number Of Ingredients 14
Steps:
- In a large bowl, cover rice noodles with 2 inches very hot water and soak for 10 minutes. Microwave for 2 minutes. Let cool slightly, then carefully remove noodles to a cutting board, reserving 1/4 cup of the soaking liquid. Cut noodles into thirds. In the same bowl, whisk together reserved liquid, vegetable oil, soy sauce, vinegar, curry powder, sesame oil, ginger and garlic. Return noodles to bowl, and toss with shrimp, red pepper, scallions, bean sprouts, jalapeno and cilantro.
SINGAPORE NOODLES WITH SHRIMP
Make and share this Singapore Noodles With Shrimp recipe from Food.com.
Provided by Stephanie Z.
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil, curry powder, and cayenne, if using, in a 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
- Bring 1½ quarts water to boil. Break rice noodles into thirds and place into a large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles and add in the curry mixture, soy sauce and sugar; using tongs, toss until well combined. Set aside.
- Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add in shrimp in an even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon of oil to the cleared side of skillet. Add eggs to clearing and sprinkle with ¼ teaspoon of salt. Using a rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to a second large bowl.
- Reduce heat to medium. Heat remaining 1 teaspoon oil in a now-empty skillet until shimmering. Add in garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add in bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to the bowl with the shrimp and egg mixture.
- Return skillet to medium-high heat, add broth to skillet, and bring to a simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add in the shrimp mixture and vegetable mixture and toss to combine. Add in the bean sprouts, green onions and lime juice, toss again until all of the mixture is well combined. Serve immediately with lime wedges. Serves 4 to 6 people.
NOODLES AND SHRIMP SINGAPORE-STYLE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a small skillet and add the garlic. Cook over low heat, stirring often, until the garlic is nicely browned, about five minutes. Drain in a sieve. Set aside.
- Beat the eggs well. Heat a Teflon pan that measures eight inches in bottom diameter (if you do not use a Teflon pan, you must use a little oil to prevent sticking). Pour in the eggs and let them cook until set on the bottom. Turn the eggs carefully and let cook until set on the second side. Transfer the eggs to a plate to let cool. Roll the ''omelet'' like a jelly roll. Cut it into thin strips. Or cut it into cubes. Set aside.
- Prepare the scallions and coriander and set aside.
- Put the pork in a kettle and add water to cover. Bring to the boil and let simmer 10 minutes. Drain and let cool.
- Drop the noodles into boiling water and let cook about four to five minutes. Drain.
- Cut the pork into thin slices. Cut the slices into thin julienne strips. There should be about two and one-half cups.
- Heat the oil in a large skillet or work and add the pork and celery. Cook, stirring, about one minute.
- Add the shrimp and chili peppers and cook, stirring, about two minutes until shrimp lose their raw look.
- Add the broth and bring to the boil. Add the noodles and stir. Return to the boil and add the bean sprouts. Cook, stirring, about 30 seconds.
- Serve with the minced fried garlic, omelet, scallions and coriander sprinkled over each serving.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 18 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
POPS' SINGAPORE NOODLES
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
Time 52m
Yield 4 servings
Number Of Ingredients 17
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.
SINGAPORE NOODLES
This is definitely comfort food. Curried noodles, with tender chicken pieces, shrimp, and crunch red pepper. We make this often when we have company, and everyone always enjoys it. I always double or triple the recipe.
Provided by Purdy Good Cook
Categories Curries
Time 28m
Yield 2 2, 2 serving(s)
Number Of Ingredients 15
Steps:
- Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
- Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
- Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- If you want the dish to have more spice add a little hot sauce.
- Enjoy!
Nutrition Facts : Calories 850.2, Fat 18.6, SaturatedFat 2.6, Cholesterol 321.3, Sodium 2681.5, Carbohydrate 116.1, Fiber 4.9, Sugar 3.6, Protein 49.8
PORK AND SHRIMP SINGAPORE NOODLES
This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
- Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
- In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
- Add in leeks and bell peppers; stir-fry 1 minute.
- Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
- Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.
Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3
SINGAPORE NOODLES
A quick, easy, versatile recipe. Use spaghettini noodles or vermicilli but not rice noodles. I use the Oxo chicken soup base packets for this recipe.
Provided by Ranikabani
Categories Asian
Time 25m
Yield 1 serving dish of noodles, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta and drain.
- In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch.
- In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
- Add the veggies and mushrooms and stir on medium heat for a minute or two.
- Add the shrimp/meat if you choose to make it a non-veg dish.
- Cook until shrimp/meat is cooked.
- Take it off the heat.
- In a roasting pan put the noodles and the veggies together.
- Pour the liquid in the bowl over it.
- Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.
Nutrition Facts : Calories 379.3, Fat 9.9, SaturatedFat 1.8, Cholesterol 52.5, Sodium 739.2, Carbohydrate 55.9, Fiber 3.6, Sugar 6.8, Protein 11.2
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