Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, singapore seafood noodles. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Where do Singapore Noodles Come From? So let's dismiss any notion that Singapore noodles are an authentic Asian › Singapore Noodles with Shrimp. 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.
Singapore seafood noodles is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Singapore seafood noodles is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 1 cup small dried Chinese mushrooms
- Prepare 300 g thin fresh egg noodles or Singapore noodles
- Make ready 1 cup (150 g) fresh peas or frozen peas
- Make ready 1 tablespoon peanut oil
- Make ready 1 tablespoon mild curry powder
- Make ready 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Get 1 red capsicum, seeded, thinly sliced
- Get 250 g Chinese barbecue pork, thinly sliced
- Prepare 100 g small cooked prawns, peeled
- Take 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- Prepare 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Take Coriander leaves, to serve
- Prepare 4 green onions, trimmed, thinly sliced
They're not difficult to make, but there are a few crucial steps to ensure it turns out well. The Singapore Hor Fun is a classic hawker centre (street food) dish of Chinese origin. Soft, flat rice noodles on a bed of gloriously, silky and thick sauce, this is Singaporean Zi Char food at its best! Place noodles in a large heatproof bowl and cover with boiling water.
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.
This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore. The taste of Koka Singapore Fried noodles is quite unique, unlike any other instant noodles available in the market. Last day in Singapore and I wanted to try some of the best noodle places in this country. I started off with some pork noodles at Jalan Tua Kong Lau Lim Mee. See more ideas about Asian recipes, Singapore rice noodles, Ethnic recipes.
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