Best Singapore Fried Noodles Recipes

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
• *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

SINGAPORE FRIED RICE NOODLES

Steps:

• Soak the rice vermicelli in hot water for 15-20 minutes.
• Drain and rinse in cold water.
• Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve.
• Heat the remaining oil, fry the onions until opague.
• Add the bean sprouts and rice vermicelli with the curry powder and the sugar.
• blend well.
• Add the soy sauce, meat, prawns, peas and scrambled eggs.
• continue stirring for 2-3 minutes.
• add the spring onion and chilles,.
• mix gently and serve.

FRIED SPICY NOODLES SINGAPORE STYLE

Steps:

• Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.
• Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.
• Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
• Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.

SINGAPORE FRIED NOODLES

Steps:

• PREPARATION.
• Boil noodles until cooked but still firm- 3 minutes.
• Drain and rinse with cold water, then refrigerate.
• Thaw shrimp and cut off tails.
• Beat eggs and stir fry/scramble.
• Set aside.
• Blanch bean sprouts, water chestnuts and corn.
• Set aside.
• Slice onion and set aside.
• Mix sauce ingredients in bowl and set aside.
• STIR FRY.
• Add 2 tbsp peanut oil to hot wok.
• When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
• Stir-fry on high heat for 2 minutes.
• Add sauce and continue cooking about three minutes.
• Remove to holding bowl.
• Rinse wok and return to high heat.
• When it is dry, reduce heat to medium and add remaining peanut oil.
• Heat oil to moderate (don`t let it smoke).
• Add curry powder, stirring to mix with oil.
• Cook curry powder for about 30 seconds, making sure it doesn't burn.
• Add noodles and toss to coat and heat them.
• Add vegetables and toss together.
• Turn heat down to low.
• Slice tomatoes.
• Add eggs and tomatoes and shrimp and mix together.

SINGAPORE FRIED NOODLES

Steps:

• Place rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.
• Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat. Add curry and turmeric, and cook until fragrant, 1 to 2 minutes. Slowly add chicken stock; stir to combine. Remove from heat, and set aside.
• In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat. Add onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes. Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add 2 tablespoons water; stir to combine. Add carrots, napa cabbage, and chiles, and cook until the vegetables are al dente, about 2 minutes.
• Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients.
• Add soaked noodles and curry-turmeric mixture to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced scalions. Season with salt and pepper.
• Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce. Serve immediately.

SINGAPORE FRIED RICE NOODLES

Steps:

• 1. Cut Shrimp into Quarters 2. Prepare the Marinade, and add Shrimp. Let sit for 2-3 hrs in Refrigerator. 3. Submerge Rice Sticks in hot (not boiling) water, for 30 mins until soft and pliable. Drain. Cut to shorter lengths. 4. Prepare the Sauce - Mix stock or water, salt, sugar, & soy sauce. 5. Heat flat frying pan, and add 1 T. oil. Add Egg, and spread to edges to make a flat crepe. Flip, then slice on a plate. 6. Heat wok on High Heat, and add 4 T. oil. Add onion & stir for 30secs. Add shrimp, and toss for 1 min, or until pinkish. Remove onto a dish. 7. Add Cabbage and stir until cooked. Scoop onto dish. 8. Add 4T. oil, and swirl. Add curry powder, and let it sizzle. Add rice sticks & sauce. Add remaining oil around the side to prevent sticking. If it is al dente, add 2-3 T. stock or water, and cook 1-2 mins w/ a lid. Return the veggies, shrimp & egg to wok and mix w/ rice sticks. Serve immediately.

SINGAPORE STIR-FRIED NOODLES

Steps:

• cover noodles with warn water and soak until soft, about 15 minutes, drain and set aside.
• heat nonstick skillet over medium heat, pour in eggs and swirl to form thin layer on bottom. flip eggs and cook other side briefly. cut omelette into thin strips and set aside.
• heat 2 teaspoons oil in large nonstick skillet or wok over high heat. add shrimp and stir fry for 1 minute. add barbecued pork and celery and stir fry for 1 minute. remove from heat and stir in green onions and egg strips. remove mixture from pan.
• heat remaining 2 teaspoons oil in same pan over medium heat. add curry powder and stir for 20 seconds. add noodles and toss well. add thickened stock and soy sauce ans stir to mix well. cover and cook 2 minutes.
• add shrimp and pork mixture, mix well and cook over med-high heat until moisture is completely absorbed. add bean sprouts and toss to mix.
• garnish with cilantro and season with freshly ground pepper if desired.
• serve immediately.