Singapore Noodles With Shrimp And Shiitake Mushrooms Recipes

SHRIMP NOODLES WITH SHIITAKE MUSHROOMS

Steps:

• Heat the oil in a pot over low-medium heat and add the lemongrass. Cook and stir until tender, then remove from the pot.
• Stir in the ginger and garlic, then add the mushrooms.
• Cook and stir for 2-3 minutes. Add the chili and rice vinegar in the process.
• Add the shrimp and carrot and turn the heat to medium. Cook and stir for up to 2 minutes.
• Add the noodles. Cook and stir for 2 more minutes, while stirring in the soy sauce, spring onion, and lemon juice.

SINGAPORE NOODLES WITH SHRIMP AND SHIITAKE MUSHROOMS

Steps:

• 1. In large skillet heat sesame oil over medium-high heat. When oil is almost smoking, add onions, garlic and ginger. Saute for 3 to 4 minutes, turn heat to medium and add chili. 2. After about 2 minutes, add mushrooms and carrots and stir. Then 2 minutes later, add curry powder and soy and fish sauces; 2 minutes later add shrimp and stir for 3 to 4 more minutes. Make sure not to overcook shrimp. 3. Next, add rice noodles and toss well to combine all ingredients. 4. Now sprinkle the mint over top. Stir mint into the noodles just before removing the dish from the heat.

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

SINGAPORE NOODLES WITH SHRIMP

Steps:

• Heat 3 tablespoons oil, curry powder, and cayenne, if using, in a 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
• Bring 1½ quarts water to boil. Break rice noodles into thirds and place into a large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles and add in the curry mixture, soy sauce and sugar; using tongs, toss until well combined. Set aside.
• Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add in shrimp in an even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon of oil to the cleared side of skillet. Add eggs to clearing and sprinkle with ¼ teaspoon of salt. Using a rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to a second large bowl.
• Reduce heat to medium. Heat remaining 1 teaspoon oil in a now-empty skillet until shimmering. Add in garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add in bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to the bowl with the shrimp and egg mixture.
• Return skillet to medium-high heat, add broth to skillet, and bring to a simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add in the shrimp mixture and vegetable mixture and toss to combine. Add in the bean sprouts, green onions and lime juice, toss again until all of the mixture is well combined. Serve immediately with lime wedges. Serves 4 to 6 people.

SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments