Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, singapore seafood noodles. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Place the mushrooms in a medium heatproof bowl and cover with boiling water. Drain mushrooms well and squeeze out any excess liquid. Place noodles and peas in a heatproof bowl and cover with boiling water.
Singapore seafood noodles is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Singapore seafood noodles is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first 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
- Prepare 1 tablespoon mild curry powder
- Prepare 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Make ready 1 red capsicum, seeded, thinly sliced
- Make ready 250 g Chinese barbecue pork, thinly sliced
- Take 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
- Get Coriander leaves, to serve
- Get 4 green onions, trimmed, thinly sliced
This is the best Singapore noodle recipe ever! 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. While it might seem out of place in an Asian recipe, it's actually not.
Instructions 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.
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. It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner.
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