Singapore Fried Noodles Recipes

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

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.

Steps:

• Place rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.
• Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat. Add curry and turmeric, and cook until fragrant, 1 to 2 minutes. Slowly add chicken stock; stir to combine. Remove from heat, and set aside.
• In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat. Add onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes. Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add 2 tablespoons water; stir to combine. Add carrots, napa cabbage, and chiles, and cook until the vegetables are al dente, about 2 minutes.
• Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients.
• Add soaked noodles and curry-turmeric mixture to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced scalions. Season with salt and pepper.
• Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce. Serve immediately.

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
• At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Steps:

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

Steps:

• Soak the rice vermicelli in hot water for 15-20 minutes.
• Drain and rinse in cold water.
• Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve.
• Heat the remaining oil, fry the onions until opague.
• Add the bean sprouts and rice vermicelli with the curry powder and the sugar.
• blend well.
• Add the soy sauce, meat, prawns, peas and scrambled eggs.
• continue stirring for 2-3 minutes.
• add the spring onion and chilles,.
• mix gently and serve.

Steps:

• If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
• Cut the bean curd into half-inch cubes.
• Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
• In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
• Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.

Steps:

• PREPARATION.
• Boil noodles until cooked but still firm- 3 minutes.
• Drain and rinse with cold water, then refrigerate.
• Thaw shrimp and cut off tails.
• Beat eggs and stir fry/scramble.
• Set aside.
• Blanch bean sprouts, water chestnuts and corn.
• Set aside.
• Slice onion and set aside.
• Mix sauce ingredients in bowl and set aside.
• STIR FRY.
• Add 2 tbsp peanut oil to hot wok.
• When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
• Stir-fry on high heat for 2 minutes.
• Add sauce and continue cooking about three minutes.
• Remove to holding bowl.
• Rinse wok and return to high heat.
• When it is dry, reduce heat to medium and add remaining peanut oil.
• Heat oil to moderate (don`t let it smoke).
• Add curry powder, stirring to mix with oil.
• Cook curry powder for about 30 seconds, making sure it doesn't burn.
• Add noodles and toss to coat and heat them.
• Add vegetables and toss together.
• Turn heat down to low.
• Slice tomatoes.
• Add eggs and tomatoes and shrimp and mix together.