Singapore Shrimp Noodles Recipe 465

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SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

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.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

SINGAPORE SHRIMP NOODLES RECIPE - (4.6/5)



Singapore Shrimp Noodles Recipe - (4.6/5) image

Provided by Valarie

Number Of Ingredients 14

1 (7-ounce) package vermicelli rice noodles (such as China Bowl)
3 tablespoons vegetable oil
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons curry powder
2 teaspoons sesame oil
1 (1-inch) piece ginger, peeled and grated
1 clove garlic, grated
1 pound frozen cooked, peeled and deveined shrimp, thawed
1 sweet red pepper, cored and thinly sliced
1 bunch scallions, sliced
1 cup bean sprouts
1 jalapeno, thinly sliced
1/4 cup cilantro, chopped

Steps:

  • In a large bowl, cover rice noodles with 2 inches very hot water and soak for 10 minutes. Microwave for 2 minutes. Let cool slightly, then carefully remove noodles to a cutting board, reserving 1/4 cup of the soaking liquid. Cut noodles into thirds. In the same bowl, whisk together reserved liquid, vegetable oil, soy sauce, vinegar, curry powder, sesame oil, ginger and garlic. Return noodles to bowl, and toss with shrimp, red pepper, scallions, bean sprouts, jalapeno and cilantro.

SINGAPORE NOODLES WITH SHRIMP



Singapore Noodles With Shrimp image

Make and share this Singapore Noodles With Shrimp recipe from Food.com.

Provided by Stephanie Z.

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 tablespoons vegetable oil
2 tablespoons curry powder
1/8 teaspoon cayenne pepper (optional)
6 ounces rice vermicelli
2 tablespoons soy sauce
1 teaspoon sugar
12 ounces large shrimp, peeled, deveined, tails removed and cut into 12-inch pieces (26 to 30 per pound)
4 large eggs, lightly beaten, seasoned with a pinch of salt
3 garlic cloves, minced to a paste
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded and cut into 2-inch long matchsticks
2 large shallots, sliced thin
2/3 cup chicken broth
4 ounces bean sprouts
4 green onions, cut into 1/2 inch pieces
2 teaspoons lime juice, plus lime wedges for serving

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.

POPS' SINGAPORE NOODLES



Pops' Singapore Noodles image

Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.

Provided by Ming Tsai

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 17

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

Steps:

  • Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
  • PLATING Serve family style on an oval platter.

NOODLES AND SHRIMP SINGAPORE-STYLE



Noodles and Shrimp Singapore-style image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 tablespoons finely minced garlic
4 eggs
1 cup finely chopped scallions
1/2 cup finely chopped fresh coriander
1 1/2 pounds lean, boneless pork, cut into five equal-size portions
1/2 pound medium egg noodles
1/4 cup peanut, vegetable or corn oil
1 cup finely minced heart of celery
1 pound shrimp, shelled and deveined, about 2 cups
3 or 4 fresh, hot, red or green chili peppers
2 cups rich chicken stock (see recipe)
3/4 pound bean sprouts

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

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