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How To make Singapore Stir Fried Rice Stick Noodles
Stephen Ceideburg 6 Dried Chinese black
-mushrooms 1/2 lb Rice stick noodles (about
-1/16-inch thick) 3 tb Peanut or corn oil
2 Quarter-size slices fresh
-ginger 1/2 ts Salt
1/2 lb Medium shrimp, shelled and
-deveined 1 Whole chicken breast,
-skinned, boned and cut into -shreds 1/4 lb Chinese barbecued pork, cut
-into match stick strips 1 sm Onion, cut lengthwise into
-thin slices 1 Stalk celery, cut into
-diagonal thin slices 1/4 lb Fresh snow peas, stems
-removed and julienned 1/2 Green bell pepper, seeded
-and thinly sliced 2 Green onions, cut into 1
-1/2-inch lengths 1 To 2 tablespoons Indian
-Madras-style curry powder 1 ts Sugar
1 tb Dark soy sauce
1 tb Light soy sauce, or more if
-needed 4 tb Chicken stock, or more if
-needed. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix. Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.
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Stir-Fried Rice Noodles with Chicken and Napa Cabbage: Quick & Easy recipe
Stir-fried rice noodles with chicken and napa cabbage: easy, to make with the same noodles as in Vietnamese soup PHO
????????Ingredients for 3 people:
Marinade:
500g chicken thighs
A pinch of salt
A pinch of ground pepper
½ tbsp light soy sauce
½ tsp dark soy sauce
½ tbsp oyster sauce
1 tsp cornstarch
1 tbsp vegetable oil
400g fresh rice noodles
or 350g dehydrated rice noodles
250g napa cabbage
100g mushrooms
1 carrot
1 onion
2 spring onions
10g cilantro
5 garlic cloves
½ tbsp grated ginger
1 tsp sesame oil
4 tbsp vegetable oil
A pinch of toasted sesame seeds
Seasoning sauce:
2 tbsp light soy sauce
1 tbsp oyster sauce
¼ tsp salt
¼ tsp ground pepper
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CHECK OUT THIS PERFECT LUNCH AND DINNER COMBO | RICE NOODLES AND CHICKEN WINGS SAUCE
You’ll totally love thisss.
Please see the ingredients below.
*1 pack. Rice Noodles
*½ cup of water for boiling.
* 1 Bulb of Chopped onions
* 2 tbsp. Canola oil
* 1 clove of Garlic
* Salted butter
* Bell peppers( Green and Red)
* 1 tbsp. Sesame oil
* 1 tbsp. Light Soy Sauce
* Carrot
* Chicken wings
* 1 bunch.Spring onions
* 1 tbsp.Cornstarch
* ½ tsp. Seasoning
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The Secret To Cook Perfectly Rice Vermicelli Noodle Without Burning
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In this video I will show The Secret To Cook Perfectly Rice Vermicelli Noodle Without Burning or sticking to the bottom of the pot. Once you know this secret, you won't have to stand by the stove and constantly stir your noodle any longer ????
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Stir fry Rice Noodles with Shrimp | 10 minute dinner recipes
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -