Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, singapore seafood noodles. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Singapore seafood noodles is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Singapore seafood noodles is something which I’ve loved my whole life.
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To get started with this recipe, we must prepare a few ingredients. You can cook singapore seafood noodles using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Singapore seafood noodles:
- Take 1 cup small dried Chinese mushrooms
- Prepare 300 g thin fresh egg noodles or Singapore noodles
- Prepare 1 cup (150 g) fresh peas or frozen peas
- Get 1 tablespoon peanut oil
- Get 1 tablespoon mild curry powder
- Make ready 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Get 1 red capsicum, seeded, thinly sliced
- Prepare 250 g Chinese barbecue pork, thinly sliced
- Prepare 100 g small cooked prawns, peeled
- Take 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- Make ready 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Make ready Coriander leaves, to serve
- Make ready 4 green onions, trimmed, thinly sliced
The prawn was fresh, although a bit troublesome because it wasn't peeled. They have updated their menu but it's not yet on burpple!. Noodle dish Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore.
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.
Hokkien mee: Noodle dish A stir-fried dish of egg noodles and rice noodles in a fragrant stock. Kwetiau goreng: Noodle dish Southeast Asia stir fried flat rice noodles. Shredded chicken noodles: Noodle dish 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.
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