- Home
- Pasta
- How To make Singapore Stir Fried Rice Stick Noodles
How To make Singapore Stir Fried Rice Stick Noodles
Stephen Ceideburg 6 Dried Chinese black
-mushrooms 1/2 lb Rice stick noodles (about
-1/16-inch thick) 3 tb Peanut or corn oil
2 Quarter-size slices fresh
-ginger 1/2 ts Salt
1/2 lb Medium shrimp, shelled and
-deveined 1 Whole chicken breast,
-skinned, boned and cut into -shreds 1/4 lb Chinese barbecued pork, cut
-into match stick strips 1 sm Onion, cut lengthwise into
-thin slices 1 Stalk celery, cut into
-diagonal thin slices 1/4 lb Fresh snow peas, stems
-removed and julienned 1/2 Green bell pepper, seeded
-and thinly sliced 2 Green onions, cut into 1
-1/2-inch lengths 1 To 2 tablespoons Indian
-Madras-style curry powder 1 ts Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
-needed 4 tb Chicken stock, or more if
-needed. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix. Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.
How To make Singapore Stir Fried Rice Stick Noodles's Videos
the only recipe I’ll never get sick of - rice noodle stirfry ????????
✨Recipe✨
Rice noodles are my favourite thing. They check off soooo many boxes in my mind
✅ fun to eat
✅ easy & quick to cook
✅ simple in flavour so I can spice them up how I like
✅ simple ingredients
Here’s how to make this recipe:
( 1 large serving or 2 small ones )
• 1/2 red small / medium onion
• 5 cloves garlic
• 1.5” fresh ginger
• 1/2 red pepper
• 2-3 bokchoy ( cut in half )
• 2 cups red cabbage ( chopped thinly but not shredded )
• 1/2 block tempeh
• 1/2 cup frozen edamame
• 1 cup cilantro ( sub for Thai basil )
• 2 tbsp oil ( for cooking )
Sauce
• 2 tbsp soya sauce
• 1 tbsp maple syrup ( or liquid sweetener of choice )
• 1 tbsp lime juice
• 1 tbsp miso paste
• Sriracha to taste
Heat your pan on medium low, add oil, onion, ginger and garlic. Sauté until translucent and fragrant. Add the rest of your chopped veggies, season with salt cover with a lid and reduce the heat a touch.
Cook your noodles, make your sauce, chop your herb ( cilantro or Thai basil ) and cube your tempeh
Rinse your noodles and feel free to mix 1 tbsp toasted sesame seed oil into them so they don’t stick together
Once the veggies are soft but still crisp add your frozen edamame, herb and tempeh, mix and let the edamame thaw for 1-2 minutes. Add your rice noodles and sauce, mix really well and serve✨
Hope you enjoy and I’m sending you soooo much love ✨????????????????????
#ricenoodles #stirfry #veganstirfry #vegannoodles #veganrecipes #plantbaseddiet #plantbasedrecipes #simplemeals #simplerecipes #simplevegan #foodporn #noodlelover #noodles
Stir-Fried Rice Noodles with Chicken and Napa Cabbage: Quick & Easy recipe
Stir-fried rice noodles with chicken and napa cabbage: easy, to make with the same noodles as in Vietnamese soup PHO
????????Ingredients for 3 people:
Marinade:
500g chicken thighs
A pinch of salt
A pinch of ground pepper
½ tbsp light soy sauce
½ tsp dark soy sauce
½ tbsp oyster sauce
1 tsp cornstarch
1 tbsp vegetable oil
400g fresh rice noodles
or 350g dehydrated rice noodles
250g napa cabbage
100g mushrooms
1 carrot
1 onion
2 spring onions
10g cilantro
5 garlic cloves
½ tbsp grated ginger
1 tsp sesame oil
4 tbsp vegetable oil
A pinch of toasted sesame seeds
Seasoning sauce:
2 tbsp light soy sauce
1 tbsp oyster sauce
¼ tsp salt
¼ tsp ground pepper
????
Follow me:
????INSTA :
????TWITTER:
????FB:
???? Music ????
Stir-fried Rice Noodles Recipe, rice vermicelli with eggs carrot #streetfood #ricenoodles #chowmein
veg singapore noodles recipe - desi style | सिंगापुर नूडल्स राइस रेसिपी | singapore mei fun
full recipe:
Music:
singapore noodles recipe | veg singapore noodles | singapore mei fun with detailed photo and video recipe. a unique, flavoured noodles recipe with thin rice vermicelli noodles and stir-fry vegetables. it is an ideal meal for lunch or dinner and in india it is generally served as a street food. it is simple and easy to make and has a strong resemblance to our semiya or vermicelli upma recipe.
singapore noodles recipe | veg singapore noodles | singapore mei fun with step by step photo and video recipe. indian recipes have a lot of overseas influence and can be easily seen in typically in a cosmopolitan city. the more obvious cuisine influence is by the nearby countries and regions. one such easy and a flavoured recipe is singapore noodles which has a strong resemblance to our own vermicelli recipes.
PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT
Ingredients: Recipe serves 3
450g Rice Noodles
200g Boneless Chicken
2 Eggs
12- 15 King Prawns
1 each Red, Yellow Peppers
1 Carrot
1/2 Medium Onion
1 tbsp Garlic Paste
Vegetable Oil
Spring Onions
SLURRY INGREDIENTS:
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Cooking Wine
1 tsp Sesame Oil
Bouillon Cubes ( I used 1 Knorr Chicken Cube)
1 tbsp Chilli Flakes
1 tbsp Curry Powder
TO SEASON THE CHICKEN:
1 tsp Black Pepper
1 Knorr Chicken
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt to taste
Music: bensound.com
Singapore rice noodle
Try our Spices at our new online store!
Siu's Cooking Top 10 Must Have Cantonese Dishes
SAUCES
Light Soy Sauce
Dark Soy Sauce
Shaoxing Wine
Oyster Sauce
Hosin Sauce
Siu's Cooking
Cha Ya Asian Bistro
COMMENT SUBSCRIBE SHARE
Video produced by Edmond Shum
Ingredients:Shrimp, Chicken, Egg, Rice noodle, Green and Red Bell peppers, Onions, Bean Sprout, Curry powder, Oysters sauce, Light soy sauce and Dark soy Sauce.