Chili Oil Curry Noodles
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I love ‘em spicy n bouncy ?
This is probably the only dish that can make me smile after a 12-hour cramming session. Add your protein of choice to make it more balanced–I’m keeping it low-budget with a savory marinated egg.
Ingredients (serves 1 hungry student)
-6 oz dried knife-cut noodles
Sauce
-1Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy
-4 garlic cloves, minced
-3 scallions, green parts only, thinly sliced
-1½ Tbsp sugar
-1 Tbsp curry powder
-1 Tbsp soy sauce
-1½ Tbsp black vinegar
-1 tsp dark soy sauce
-1 tsp sesame oil
-⅓ cup neutral oil, very hot
For Garnish (optional)
-1 egg, fried or boiled
-1 Tbsp fried onions or garlic
-Fresh cilantro leaves, torn
-1 scallion, very thinly sliced lengthwise
-White or black sesame seeds
-Chili oil
Preparation
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
Enjoy!
Singapore Noodles, spicy and tasty 星洲炒米粉
#SingaporeNoodles #StirFry #Noodles #CurryPowder #星洲炒米粉 #MiFun #米粉
Singapore Noodles, spicy and tasty 星洲炒米粉
Hi everyone! Enjoy this delicious Singapore Noodles (Mi Fen) that I couldn't stop eating. Please try. Enjoy!
大家好！星洲炒米粉棒极了，我吃个不停。试试看哟。
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Ingredients:
3 oz rice noodles
1/2 green bell pepper
1/2 red bell pepper
1/2 red onion
3 stalks green onions
a few shimp
2 oz chicken or pork
1/2 tsp corn starch
2 eggs
1 tsp curry powder
1 tbsp minced garlic
1 tsp minced ginger
a few dried chili pepper
light soy sauce
white pepper powder
The curry powder I use:
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Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Electric Hot Pot
Dual Sided Hot Pot
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12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
⭐️????????????????’???? Essentials (???????? ????????????????????????????)
Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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EASY 10 Minute Chili Oil Noodles Recipe
Vegan Singapore Noodles Recipe | Cantonese Curry Rice Noodles
LEARN HOW TO MAKE AN EASY VEGAN SINGAPORE STYLE RICE NOODLES RECIPE!
LAY HO MA! I absolutely love noodles. Who would've known that curry and rice noodles made such great friends. Join me in this episode and learn how to make an easy vegan Singapore noodles recipe so delicious, you'll make want to make it everyday of the week! Let's begin.
Ingredients:
1 shallot
2 pieces garlic
1 small piece ginger
1/4 red bell pepper
1/4 green bell pepper
1 cup extra firm tofu (crumbled)
3 sticks green onion
1/4lb vermicelli rice noodles
2 tbsp grapeseed oil
1 generous tbsp curry powder (see below*)
2 tbsp soy sauce
1/2 cup water (not necessary if using a non stick pan)
Directions:
1. Bring a pot of water to boil for the noodles
2. Thinly slice the shallot and finely chop the garlic and ginger
3. Thinly slice the bell peppers
4. Crumble one cup worth of extra firm tofu. Then, chop the green onion into batons (leave a little bit for garnish)
5. Soak the noodles in the hot water and use chopsticks to loosen them occasionally
6. Heat up a sauté pan on medium high heat. Add the grapeseed oil
7. Sauté the garlic, shallot, and ginger for 1min. Then, add in the tofu and peppers. Sauté for 2-3min
8. Strain out the noodles and add them to the pan. Then, add the curry powder, soy sauce, and 1/2 cup water
9. Add in the green onion and give the noodles a good stir for a 2-3min until the water has been absorbed and the noodles are cooked
10. Plate the noodles and garnish with some finely chopped green onion
* The curry powder I used is a pre-blended mix of turmeric, coriander, cumin, ginger, cinnamon, black pepper, fenugreek, mustard, and cardamom
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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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Easy Spicy Ramen Noodles Recipe in Just 10 Minutes ????
Drumroll for the easiest, fastest, super satisfying spicy ramen noodles recipe! This ramen is made with simple, easily accessible ingredients and comes together in 10 minutes. While this instant ramen noodles recipe may not be as great as a traditional ramen, it works well to satisfy those late night ramen noodle craving or as a quick weeknight dinner.
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White pan used in the video -
???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? MY COOKWARE
Wok:
Stainless Steel Frypan:
Grey Ceramic Pan:
Cast Iron Skillet:
Copper Saucepan:
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INGREDIENTS (2 Servings)
2 packs instant ramen noodles (sub with any other noodles)
3 tbsp cooking oil
2 green onions
4-5 garlic cloves (2 tsp minced garlic)
1 tbsp red pepper flakes/coarse red chilli powder
2 tbsp soy sauce (1 tbsp per bowl)
1 chicken/veg stock cube
4 cups water
2 eggs
Greens that can be used:
Bok choy, thinly shredded cabbage, bean sprouts, baby spinach, choy sum, romaine lettuce
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#ramen #easyramen #instantramen
Spicy Wagyu Beef Singapore noodles
Recipe for 2 portions
Ingredients
- 300g beef fillet, sliced thin
- 240g dried egg noodles, cooked in boiling water and refreshed in cold water
- 4 cloves garlic, minced
- 2 spring onions, sliced thin, keeping the greens separate from the whites
- 50ml grapeseed oil (or peanut)
- 2 tbsp doubanjiang
- 2 tbsp dark soy
- 1 tbsp sugar
Method
1. Pour oil into a wok or large frying pan over high heat.
2. Add the spring onion whites and garlic and sauté for 2 minutes.
3. Add your doubanjiang and sugar and cook for another 1 minute.
4. Now add the beef and cook for 3-4 minutes.
5. Add the noodles to the wok followed by the soy sauce.
6. Stir fry for 3-4 minutes and finish with the greens of spring onions.
7. Enjoy!