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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.
How To make Singapore Stir Fried Rice Stick Noodles's Videos
Rice sticks stir fry
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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
veg singapore noodles recipe - desi style | सिंगापुर नूडल्स राइस रेसिपी | singapore mei fun
full recipe:
Music:
singapore noodles recipe | veg singapore noodles | singapore mei fun with detailed photo and video recipe. a unique, flavoured noodles recipe with thin rice vermicelli noodles and stir-fry vegetables. it is an ideal meal for lunch or dinner and in india it is generally served as a street food. it is simple and easy to make and has a strong resemblance to our semiya or vermicelli upma recipe.
singapore noodles recipe | veg singapore noodles | singapore mei fun with step by step photo and video recipe. indian recipes have a lot of overseas influence and can be easily seen in typically in a cosmopolitan city. the more obvious cuisine influence is by the nearby countries and regions. one such easy and a flavoured recipe is singapore noodles which has a strong resemblance to our own vermicelli recipes.
Easy Rice Noodles Recipe #shorts #recipe #cooking #chinesefood #noodles #ricenoodles #homemade
Singapore rice noodle
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SAUCES
Light Soy Sauce
Dark Soy Sauce
Shaoxing Wine
Oyster Sauce
Hosin Sauce
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Cha Ya Asian Bistro
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Video produced by Edmond Shum
Ingredients:Shrimp, Chicken, Egg, Rice noodle, Green and Red Bell peppers, Onions, Bean Sprout, Curry powder, Oysters sauce, Light soy sauce and Dark soy Sauce.
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