How to make the best Singapore Noodles at home (Quick & Easy )
Simple and delicious Singapore Chow Mein / Singapore noodles made with rice vermicelli noodles ( mei fun ) with chicken, prawns, vegetables, and a kick of curry flavour. One of the most popular Chinese takeaway chow mein recipes and is so delicious.
Recipe (2-3 serving)
Ingredients
▢120 gram Rice vermicelli noodle About 4.2oz ( dried rice vermicelli )
▢120 gram Boneless chicken thigh/breast Cut small dices or slices
▢120 gram Prawn peeled and deveined
▢2 Eggs Whisked
▢1 Carrot Julienne, cut matchstick pieces
▢½ Onion Cut thin slices
▢5-6 Baby Corn Cut half lengthwise
▢3-4 Spring Onions Cut 2 inch pieces
▢7-8 Mangetout Snow peas/sugar snap peas
▢3-4 cloves Garlic Finely chopped
▢2-3 Tbsp Oil Vegetable or neutral flavour oil
▢1 tsp Salt
▢¼ tsp Black pepper
▢1 tsp Curry powder ( see details in note )
Seasoning
▢3 tbsp light soy sauce
▢2 tsp Dark soy sauce
▢1 tbsp Sugar
▢2 tsp Curry powder
▢1 tsp chicken powder
Instructions
First, soak the dried rice vermicelli in the hot water and drain the water out and set it aside.
Drizzle 1 tbsp of oil and stir fry the eggs and set it aside.
Saute the garlic for a few seconds.
Next, add the chicken pieces and stir fry over medium-high heat.
Add the prawns and stir fry for another 1-2 minutes.
Season with salt, black pepper and curry powder. Remove from pan and set it aside.
Stir fry the onions and follow with baby corns, carrots, and mangetout.
Place the vermicelli noodles in the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder.
Toss it well for a few seconds.
Now add the cooked chicken, prawns, eggs and combine everything well.
Finish with spring onions and transfer to serving plate.
BEST Singapore Noodles Recipe
Today I’m going to show you the best Singapore Noodles recipe. It’s the product of years of experimentation, and I’m going to show you techniques like: how to rehydrate rice noodles so they don’t stick together, how to ensure your shrimp stays plump and juicy, and how to infuse the noodles with flavor to their core.
This dish may not be authentically Singaporean, but it’s a mouthwatering stir-fry that’s loaded with savory shrimp and pork, along with a crisp, colorful medley of vegetables. This makes it equally suited to serve as a main or as a side dish alongside other Chinese-American favorites.
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INGREDIENTS (makes 4 servings)
160 grams rice vermicelli dried (a.k.a. maifun or bee hoon)
For shrimp & pork
130 grams small shrimp (peeled and deveined)
130 grams pork loin (sliced into strips)
2 teaspoons soy sauce
2 teaspoons shaoxing wine
1 teaspoon potato starch
For sauce
3/4 cup chicken stock
2 tablespoons fish sauce
1 tablespoon oyster sauce
For eggs
2 teaspoons vegetable oil
2 eggs ( lightly beaten)
For stir-fry
2 tablespoons vegetable oil
10 grams garlic (minced)
10 grams ginger (minced)
85 grams onion (1/2 medium, sliced)
85 grams red bell pepper (1/2 pepper, sliced)
85 grams green bell pepper (1/2 pepper, sliced)
140 grams bamboo (julienned)
110 grams bean sprouts
2 tablespoons curry powder
2 scallions (finely chopped, for garnish)
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Cook Rice Noodles Like A Pro | Singapore Noodles | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
We downloaded this music from Youtube free music a long time ago and we already used this music in the old content before.
Singapore Noodles, but Not from Hong Kong
These delicious Singapore fried noodles were created in HK and served up in HK cafes all over the world.
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** CHAPTERS **
0:00 - Introduction
0:33 - Prepare rice noodles
1:26 - Prepare veg
3:48 - Prepare protein
4:54 - Prepare seasoning
5:58 - Fry noodles
7:03 - Fry protein
8:15 - Fry veg
8:45 - Combine ingredients
9:48 - Add remaining ingredients
10:26 - Plate and garnish dish
10:55 - thetaste
11:58 - Flo's thoughts
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Singapore Noodle Rice | Cooksmart | Sanjeev Kapoor Khazana
Boiled noodles and rice tossed with chopped vegetables in spicy sauce.
SINGAPORE NOODLE RICE
Ingredients
100 gms noodles, boiled
¾ cup rice, soaked
1 medium onion
2 tsps + 5 tbsps vegetable oil
1 medium green capsicum
1 medium red capsicum
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp red chilli powder
2 tsps curry powder
3 tsps tomato puree
1½ tbsps sweet red chilli sauce
Salt to taste
A pinch black pepper powder
½ cup bean sprouts
Fresh red chilli for garnishing
Chopped spring onion greens for garnishing
Method
1. Slice onion.
2. Heat 2 tsps oil in a non-stick wok.
3. Heat 5 tbsps oil in another non-stick pan. Remove from heat and cool a little.
4. Add sliced onion to wok and saute for a minute.
5. Cut green and red capsicum into thin strips and add to the wok alongwith ginger and garlic, saute well.
6. Take red chilli powder in a bowl.
7. Add noodles and curry powder to the wok and toss well.
8. Add hot oil to the bowl and set aside.
9. Add tomato puree, red chilli sauce, rice, salt and pepper powder to the wok and toss well to mix.
10. Add bean sprouts and toss to mix. Let it get heated through.
11. Transfer the noodle rice on a serving dish, garnish with red chilli and spring onion greens, drizzle some chilli oil on top and serve hot.
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Chow Mei Fun, easy stir fried rice noodles 炒米粉
#ChowMeiFun #MeiFun #MiFen #StirFry #炒米粉
Chow Mei fun is so easy to make with simple ingredients. It can easily be quick lunch or dinner. For vegetarians, you may skip the eggs and add other veggies or tofu, and substitute with vegan oyster sauce or soy sauce. Enjoy!
Ling's Singapore Noodles
The wok in the video:
Carbon steel wok
Ingredients:
8 oz rice noodles
2 eggs
4 dried or fresh shiitake mushrooms
4 garlic cloves
2 green onions
1/2 carrot
1 tbsp oyster sauce
oil
sesame oil
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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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Queensense wok
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Stainless Steel Steamer
Steamer Plate Holder
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
Silicone Spoon Set
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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