FRIED SPICY NOODLES SINGAPORE STYLE
This is a spicy recipe from my lovely mom! I am living with my fiance in Europe now, and I always serve it to guests when we have some over for dinner!
Provided by NLEILA
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 15
Steps:
- Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.
- Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.
- Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
- Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.
Nutrition Facts : Calories 714.1 calories, Carbohydrate 126.3 g, Cholesterol 91.5 mg, Fat 6.6 g, Fiber 5 g, Protein 34.1 g, SaturatedFat 0.9 g, Sodium 1390.9 mg, Sugar 10 g
NOODLES AND SHRIMP SINGAPORE-STYLE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a small skillet and add the garlic. Cook over low heat, stirring often, until the garlic is nicely browned, about five minutes. Drain in a sieve. Set aside.
- Beat the eggs well. Heat a Teflon pan that measures eight inches in bottom diameter (if you do not use a Teflon pan, you must use a little oil to prevent sticking). Pour in the eggs and let them cook until set on the bottom. Turn the eggs carefully and let cook until set on the second side. Transfer the eggs to a plate to let cool. Roll the ''omelet'' like a jelly roll. Cut it into thin strips. Or cut it into cubes. Set aside.
- Prepare the scallions and coriander and set aside.
- Put the pork in a kettle and add water to cover. Bring to the boil and let simmer 10 minutes. Drain and let cool.
- Drop the noodles into boiling water and let cook about four to five minutes. Drain.
- Cut the pork into thin slices. Cut the slices into thin julienne strips. There should be about two and one-half cups.
- Heat the oil in a large skillet or work and add the pork and celery. Cook, stirring, about one minute.
- Add the shrimp and chili peppers and cook, stirring, about two minutes until shrimp lose their raw look.
- Add the broth and bring to the boil. Add the noodles and stir. Return to the boil and add the bean sprouts. Cook, stirring, about 30 seconds.
- Serve with the minced fried garlic, omelet, scallions and coriander sprinkled over each serving.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 18 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
SINGAPORE-STYLE NOODLES
'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
- Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
- Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
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