Best Singapore Curried Noodles Recipes

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CURRIED SINGAPORE NOODLES



Curried Singapore Noodles image

Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

Provided by Galley Wench

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces rice vermicelli (or rice sticks)
1 tablespoon salt
1 lb medium shrimp, peeled and deveived
1/2 teaspoon curry powder
2 teasspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, stemmed seeded and sliced thin
2 garlic cloves, minced
1 cup bean sprouts
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
cayenne pepper
Tabasco sauce

Steps:

  • Bring 4 quarts water to boiling.
  • To the boiling water stir in 1 tablespoon salt and the noodles.
  • Cook, stirring often, until the noodles are slightly underdone, about two minutes.
  • Drain noodles and rinse under cold water and drain again and set aside.
  • Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
  • Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
  • Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
  • Transfer shrimp to clean bowl.
  • Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
  • Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
  • Cook until the vegetables have softened, about 2 minutes.
  • Stir in the garlic and cook until fragrant, about 15 seconds.
  • Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
  • Toss until ingredients are combined and noodles have heated through, about 2 minutes.
  • For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

SINGAPORE CURRIED NOODLES



Singapore Curried Noodles image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 16

16 ounces egg noodles
2 eggs
Salt and pepper
2 tablespoons cooking oil
4 ounces rock shrimp
2 teaspoons sliced garlic
2 fresh chiles, minced
3 tablespoons curry powder
4 ounces calamari, cut into 1/2-inch rings
4 ounces tofu, medium dice
1/2 cup shredded Napa cabbage
1/4 cup bean sprouts
2 scallions, sliced
3 tablespoons soy sauce
1 bunch cilantro, chopped (reserve 4 sprigs for garnish)
2 limes

Steps:

  • Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
  • In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
  • Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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