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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.
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Singapore Noodles Better Than Take Out
Perfect Singapore Noodles Better than Take Out.
Ingredients
400g rice noodles
200g chicken thigh
200g shrimp
1/2 red bell pepper
1 green bell pepper
2 medium carrot
Some scallion
To make the aromatics
8 garlic cloves
1 medium onion
1 chilli pepper
To make the seasoning mix
2 tbsp soy sauce
2 tbsp oyster sauce
2 teaspoon curry powder
1 teaspoon chilli flakes (optional)
To season the chicken
1 tsp season powder or salt
1 tsp black pepper
#singaporenoodles #ricevermicelli
Singapore Noodles: Curry Stir Fried Noodles with Chicken - Better Audio
Singapore Noodles: Dry Rice Noodles with Curry and Chicken!
Definitely one of our Favorite Stir Fry Noodle dishes!
Recipe:
Singapore Noodles
Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon sesame oil
1 teaspoon of fish sauce
1 teaspoon soy sauce (you can use gluten free soy sauce if you want to make the dish gluten free)
1 teaspoon sugar (or honey)
Mix and set aside.
Ingredients:
8-10 ounces chicken, pork, or tofu, cut into slices and pat dry. (If you use shrimp, leave it whole)
¼ salt
Pinch of black Pepper
¼-1/2 onions, thinly sliced
½-1 cup carrots, julienned
½-1 red bell pepper, thinly sliced
1-2 cups snow peas (optional-boy choy, cabbage)
4 garlic cloves, roughly chopped
2-3 eggs, beaten
3-6 dried red chilis
1 tablespoon curry powder (madras curry)
½ teaspoon turmeric
½-1 teaspoon salt
4-5 ounces vermicelli rice noodles
Vegetable oil
Instructions:
Place dry noodles in large bowl. Pour boiling water onto noodles. Let stand for about 3-4 minutes (or until al-dente). Drain and remove as much water as you can. Cut noodles. Fluff with fork. Set aside.
In wok or large pan, heat 1-2 tablespoons oil and add ¼ teaspoon salt and cracked black pepper. When it’s hot, add chicken and stir-fry. Remove chicken and place on plate lined with paper towel.
In same pan, add onions and stir fry for about 2-3 minutes or until slightly wilted and fragrant. Add carrots, red pepper, snow peas and garlic. Stir fry for about 1-2 minutes or until just wilted. Make a well in the center and add oil. Pour beaten eggs and slightly scramble. Mix with the vegetables. Set aside.
Add 1-2 teaspoons oil to pan. Add cooked noodles and dried chilies. Stir fry for about 2-3 minutes. Add chicken and vegetables. Mix well. Add curry powder, turmeric, and salt. Stir fry until well incorporated. Add sauce and mix well. Adjust seasoning as you see fit.
Serve hot and enjoy!
Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Vegetarian Singapore Noodles Recipe | Cantonese Curry Rice Noodles (星洲炒米粉)
LEARN HOW TO MAKE A BEAUTIFUL SINGAPORE NOODLES RECIPE RIGHT AT HOME!
LAY HO MA!! This is probably one of my favourite noodles dishes of all time. It's incredibly easy to cook up and it's crazy delicious! Join me in this episode and learn how to make a beautiful vegan Singapore noodles recipe right at home! Let's begin
Ingredients:
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/4 green bell pepper
1/4lb extra firm tofu
1/4lb vermicelli noodles
drizzle of olive oil
1 tbsp curry powder*
2 tbsp soy sauce
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly chop the garlic and finely chop the ginger
3. Chop the green onion into bite sized pieces and finely slice the red onion
4. Finely slice both bell peppers. Then, pat dry the tofu with a paper towel and crumble into a bowl
5. When the water comes to a boil, turn the heat off and soak the noodles in the hot water for a few minutes
6. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
7. Sauté the onions, garlic, and ginger for a coupe of minutes
8. Add in and sauté the tofu for another couple of minutes
9. Add in the bell peppers and green onions. Sauté for another couple of minutes
10. Drain out the noodles and add to the pan followed by the curry powder and soy sauce
11. Sauté for a few more minutes and it's done
* The curry powder I used is a pre-blended mix of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, mustard, and cardamom
*PREVIOUS EPISODE ON HOW TO SEASON A CARBON STEEL PAN NON STICK:
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How To Cook Singapore Noodles. This Will Blow Your Mind. | ASMR Cooking
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Everything I used …
1 pack of rice sticks ( Vermicelli )you’ll find this in the Asian department of a grocery store.
1 pound of shrimp
4 chicken thighs cut into strips . Or chicken breast
1 red bell pepper
1 green bell pepper
2 Eggs
Vegetable oil
Seasoning
Salt
1 yellow bell
1 white onion
1 tablespoon of cooking wine
3 tablespoons of light soy sauce
1 tablespoon of sesame oil
1 teaspoon curry
1 tablespoon of chilli flakes
Spring onion
Here’s my instagram handle ????????
3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.
RECIPE:
EASY & QUICK PAN-FRIED NOODLES RECIPE #recipe #chinesefood #noodles #ramen #cooking #shorts