Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, singapore seafood noodles. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Singapore seafood noodles is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Singapore seafood noodles is something that I have loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few components. You can have singapore seafood noodles using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Singapore seafood noodles:
- Make ready 1 cup small dried Chinese mushrooms
- Get 300 g thin fresh egg noodles or Singapore noodles
- Take 1 cup (150 g) fresh peas or frozen peas
- Get 1 tablespoon peanut oil
- Make ready 1 tablespoon mild curry powder
- Make ready 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Take 1 red capsicum, seeded, thinly sliced
- Make ready 250 g Chinese barbecue pork, thinly sliced
- Prepare 100 g small cooked prawns, peeled
- Get 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- Take 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Take Coriander leaves, to serve
- Get 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.
Steps 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 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. In fact, you'd be hard-pressed to find a dish called "Singapore Noodles" on a menu in most of Asia, much less in Singapore itself.
So that’s going to wrap it up with this special food singapore seafood noodles recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
