Today I will tell you a Great Singapore Noodles Recipe you can easily make this recipe at home. I am going to discuss Singapore Noodles recipe in a step by step full detail. Read the article at the end and after that, you will able to make Singapore Noodles Recipe at home very easily.
I actually test this Singapore Noodles Recipe at home, you can,t believe that it is very delicious and tasty. Let,s go together and make this Singapore Noodles Recipe in your home. I am telling you all about Singapore Noodles Recipe full ingredients and Method. I am sure that Singapore Noodles increases your love with your family and relation.
- 170g dried rice vermicelli noodles
- 1½ tbsp Shao Hsing wine or dry sherry
- 3 tsp curry powder
- 1 tsp salt
- ½ tsp sesame oil
- ½ tsp sugar
- ¼ tsp white pepper
- ¼ tsp ground turmeric
- 2 tbsp peanut oil (or grapeseed, or vegetable oil)
- 2 large eggs, beaten well
- 225g chicken mince
- ½ small onion, chopped
- 2 cloves garlic, minced
- ½ large carrot, thinly julienned
- 2 tsp minced ginger
- ½ green capsicum*, thinly sliced
- ½ red capsicum*, thinly sliced
- 85g beansprouts
- 3 garlic chives or spring onions, cut into 5cm pieces
- 500g prawns, peeled and deveined
Cook noodles in boiling water for one and two minutes. Drain without rinsing, place still hot in a very large bowl and cover with a tea towel. Let stand 10-12 minutes. Pull-on the noodles with tongs, chopsticks or very clean hands to separate them. If the noodles are too long for very-easy eating, cut them into smaller pieces. Set aside.
In a medium bowl, combine the Shao Hsing wine or sherry, curry powder, salt, sesame oil, sugar, white pepper and turmeric. Stir to mix well, and set aside.
Heat half a tablespoon of the peanut oil in a wok or medium non-stick frypan over medium-high heat. Now add the eggs and scramble until just cooked through. Move to a plate.
Clean wok or medium frypan if necessary. Now Add another half tablespoon of the peanut oil over very-medium heat. When hot, add the chicken mince or sliced char siu and cook, breaking up the light ground chicken until cooked through. Transfer to the plate with the eggs.
Add the remaining one tablespoon of peanut oil. When hot, stir in onion, garlic, carrots, ginger and fresh green and red capsicum. Stir-fry until the vegetables have just softened, about three or four minutes. Stir in the beansprouts and garlic chives or spring onions and cook until they are heated through and beginning to take on some colour, one to three minutes. Remove to a plate.
Add prawns and stir-fry until firm and thoroughly cooked (the time will depend on the medium size of the prawns). Remove to a plate.
Now add the reserved sauce, one-third cup of water and the noodles. Now Cook, stirring the noodles have absorbed all of the sauce and are uniform in colour. If some of the sauce sticks to the bottom of the medium pan, add a little more water. Add the eggs, chicken, vegetables and prawns back to the medium pan and mix everything together with chopsticks or tongs. Serve immediately.
Using fresh red and fresh green capsicum adds colour, but use one whole capsicum of one or the other colour if you wish to save the expense.