Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, singapore seafood noodles. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Singapore seafood noodles is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Singapore seafood noodles is something which I’ve loved my whole life. They’re nice and they look fantastic.
Now, I'm proud to bring authentic Asian meals from my family's kitchen to yours. Place the mushrooms in a medium heatproof bowl and cover with boiling water. Drain mushrooms well and squeeze out any excess liquid.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook singapore seafood noodles using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Singapore seafood noodles:
- Take small dried Chinese mushrooms
- Make ready thin fresh egg noodles or Singapore noodles
- Make ready fresh peas or frozen peas
- Prepare peanut oil
- Prepare mild curry powder
- Take carrot, peeled, halved lengthways, thinly sliced diagonally
- Make ready red capsicum, seeded, thinly sliced
- Make ready Chinese barbecue pork, thinly sliced
- Make ready small cooked prawns, peeled
- Take kecap manis (sweet Indonesian soy sauce)
- Prepare shaoxing wine (Chinese rice wine) or dry sherry
- Make ready Coriander leaves, to serve
- Get green onions, trimmed, thinly sliced
Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. This is the best Singapore noodle recipe ever! Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper. It's the curry powder that's the signature flavour in Singapore Noodles.
Steps to make Singapore seafood noodles:
- Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
- Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
- Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
- Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.
While it might seem out of place in an Asian recipe, it's actually not. It's used in all sorts of recipes, not just Indian curries, including: Singapore Noodles. Like many items on a Chinese-American menu, Singapore Noodles aren't actually of the provenance that its name implies. In fact, you'd be hard-pressed to find a dish called "Singapore Noodles" on a menu in most of Asia, much less in Singapore itself. Don't get confused by other noodles made with egg, like the thicker lo mein noodles or anything labeled, "wonton noodles." Wonton noodles are used in noodle soups, and as thin, yellow egg noodles, they look a bit similar to pan-fried noodles.
So that is going to wrap this up with this exceptional food singapore seafood noodles recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
