Singapore seafood 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. Singapore noodles – The rice noodles are tossed in a curry sauce with shrimp, BBQ pork, onions, and peppers. It's so scrumptious and bursting with flavor.
It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. You can cook Singapore seafood noodles using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Singapore seafood noodles
- Prepare 1 cup of small dried Chinese mushrooms.
- You need 300 g of thin fresh egg noodles or Singapore noodles.
- You need 1 cup (150 g) of fresh peas or frozen peas.
- Prepare 1 tablespoon of peanut oil.
- You need 1 tablespoon of mild curry powder.
- It’s 1 of carrot, peeled, halved lengthways, thinly sliced diagonally.
- Prepare 1 of red capsicum, seeded, thinly sliced.
- You need 250 g of Chinese barbecue pork, thinly sliced.
- Prepare 100 g of small cooked prawns, peeled.
- It’s 2 tablespoons of kecap manis (sweet Indonesian soy sauce).
- You need 1 tablespoon of shaoxing wine (Chinese rice wine) or dry sherry.
- You need of Coriander leaves, to serve.
- You need 4 of green onions, trimmed, thinly sliced.
Now, I'm proud to bring authentic Asian meals from my family's kitchen to yours. 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. Without using the traditional ingredient of pork bones, Deanna still manages to create a rich and flavourful broth for her noodles. Seafood Pan Fried Noodles is a favorite Cantonese dish we enjoyed at Sunday dim sum growing up.
Singapore seafood noodles step by step
- 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..
Also called Seafood Chow Mein on some Chinese menus, it's a cornerstone dish my sisters and parents loved. After our first round of dim sum plates, my parents would call the waiter over, and add a Beef Chow Fun and Seafood Pan Fried Noodles for the. The noodles were al dente, flavoured with a fragrant mala sauce that was considerably lighter compared to the usual mala xiang guo. The spice level was somewhere between xiao la to zhong la, making it suitable for people with a low. Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper.