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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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INGREDIENTS (serves 4)
* 500g beef
* ½ teaspoon bouillon cube
* ½ teaspoon salt
* ½ teaspoon onion powder
* ½ teaspoon garlic powder
* ½ teaspoon paprika
* ½ teaspoon cayenne pepper
* 2 tablespoon oil
* 2 tablespoon tomato paste
* 1 handful chopped onion
* pepper mix
* 2 bell peppers
* 4-5 atarodo( as preferred)
* SAUCE
*season with ½ teaspoon salt
* 1 teaspoon thyme
* 1 teaspoon beef/chicken bouillon cube
* THE RICE STICKS
Chao ching rice sticks
¾ package quantity used
Pots:
#singaporenoodles #ricesticks
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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Stir Fried Rice Noodles with Eggs 鸡蛋炒米粉
Stir Fried Rice Noodles with eggs are so easy to make with very simple ingredients. Compared to my Singapore noodles, this recipe is non spicy and doesn't have meat. Enjoy!
My Singapore noodle recipe:
Tiger Brand Rice Noodles
Lee Kum Kee Premium Light Soy Sauce
The wok and ingredients in the video are in my amazon shop:
Ingredients:
5 oz rice noodles
2 eggs
1 carrot
bean sprouts
1 green onion
3 cloves garlic
avocado oil or vegetable oil
salt
light soy sauce
Chapters
00:00 Intro
01:20 Prep Ingredients
02:33 Cooking
06:50 Plating
07:20 Eating
The above link is an affiliate link, meaning I earn a small percentage of sales made via this link, but it doesn’t cost you anything extra!
How to Make Uncle Roger APPROVED Fried Rice
#shorts #rice #cooking
Egg Fried Rice
1 large spring onion sliced
2 Fresno chilis diced
3 large cloves of garlic
3 tbsp peanut oil
2 tbsp beef fat
3 large eggs
4 cups cold, cooked rice
4 tbsp soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp white pepper
1 tsp MSG
spring onion tops for garnish
The Secret To Cook Perfectly Rice Vermicelli Noodle Without Burning
#shorts
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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Thank you so much for watching!!!
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#ricevermicelli
#noodles
How to fry the best Singapore noodles (rice vermicelli)
This video shows you how to prepare the Singapore noodles, the way just like the locals in Singapore.
=============================
NOTE:
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA:
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE:
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA:
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسبانية.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
=============================
Singapore noodles (rice vermicelli) is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore.
Singapore is famous for food. According to the Michelin Guide Singapore, there are a total of 38 starred restaurants in the small island city which is only 739 km square.
If you are squeamish about street food, you may be surprised that one of the hawkers has received one star according to the Michelin Guide 2017.
So let's dive in and take a look at how the Singapore noodles is prepared.
===============================
You can get the full recipe and more information at:
RECIPE:
Ingredients A
3 tbsp oil
2 eggs
200 g rice vermicelli
Ingredients B
1 tbsp chopped garlic
1 medium size onion
Ingredients C
80 g chicken breast meat, cut into julienne
50 g medium size shrimps, deveined, wash with salt and drained
1 tablespoons dry shrimps, soak for 30 minutes and drained
40 g cabbage, cut into julienne
20 g carrot, cut into julienne
50 g bean sprout
10 g chopped scallions
Ingredients D (seasoning)
3 tbsp tomato ketchup
1 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper
Instructions:
Preparation:
- Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
- Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
- Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.
- Soak the dry shrimps in hot water for 30 minutes. Drained.
- Cut cabbage and carrot into julienne
- Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Stir-fry:
- Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
- Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
- Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
- Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
- Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.
- Turn off the heat. Add the remaining bean sprouts and mix well.
Top with chopped scallion and serve.
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