Singapore seafood noodles
Singapore seafood noodles

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, singapore seafood noodles. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Singapore seafood noodles is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Singapore seafood noodles is something that I have loved my entire life.

Singapore Noodles are so popular here in Australia that it appears on the menu of most suburban Though if you seek out Singapore Noodles in Singapore, it will allude you as much as the mythical. STREET FOOD FEAST at Singapore CHINATOWN! RAINBOW NOODLES, Seafood BREAKFAST & Most Beautiful NIGHT MARKET in Sukhothai Thailand. Singapore noodles 星洲炒米 is the name given to any stir-fried noodles prepared by following the method used The Singaporean staying abroad integrate the local ingredients into their cooking style. "Singapore"-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour, and with no connection to Singapore.

To get started with this particular recipe, we must first prepare a few ingredients. You can have singapore seafood noodles using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Singapore seafood noodles:
  1. Make ready 1 cup small dried Chinese mushrooms
  2. Get 300 g thin fresh egg noodles or Singapore noodles
  3. Prepare 1 cup (150 g) fresh peas or frozen peas
  4. Get 1 tablespoon peanut oil
  5. Take 1 tablespoon mild curry powder
  6. Prepare 1 carrot, peeled, halved lengthways, thinly sliced diagonally
  7. Get 1 red capsicum, seeded, thinly sliced
  8. Get 250 g Chinese barbecue pork, thinly sliced
  9. Get 100 g small cooked prawns, peeled
  10. Take 2 tablespoons kecap manis (sweet Indonesian soy sauce)
  11. Take 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
  12. Take Coriander leaves, to serve
  13. Prepare 4 green onions, trimmed, thinly sliced

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Steps to make Singapore seafood noodles:
  1. 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.
  2. 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.
  3. 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.
  4. Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.

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