Turkey Singapore Noodles Recipes

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SINGAPORE NOODLES



Singapore Noodles image

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fry     Street Food

Time 25m

Number Of Ingredients 15

2 tbsp soy sauce ((Note 1))
2 tbsp Chinese cooking wine ((Note 2))
2 1/2 tsp curry powder (hot or ordinary, Note 3)
1/2 tsp sugar
1/2 tsp white pepper (black also ok)
100g / 3 oz dried rice vermicelli noodles ((Note 4))
2 tbsp peanut oil (, separated)
8-10 medium raw shrimp / prawns (, shelled and deveined)
2 eggs (, beaten)
1/2 medium onion (, thinly sliced (yellow, brown or white))
4 garlic cloves (, minced)
1 tsp ginger (, freshly grated)
1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
1 cup red capsicum / bell pepper
2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Steps:

  • Combine the Sauce ingredients in a small bowl and mix.
  • Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
  • Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
  • Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
  • Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
  • Add capsicum and cook for 1 minute.
  • Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
  • Serve immediately.

Nutrition Facts : Calories 555 kcal, ServingSize 1 serving

SINGAPORE NOODLES



Singapore Noodles image

Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!

Provided by Marc Matsumoto

Categories     Entree

Time 25m

Number Of Ingredients 21

160 grams rice vermicelli dried ((a.k.a. mai fun or bee hoon))
130 grams small shrimp ((peeled and deveined))
130 grams pork loin ((sliced into strips))
2 teaspoons soy sauce
2 teaspoons shaoxing wine
1 teaspoon potato starch
3/4 cup low sodium chicken stock
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 teaspoons vegetable oil
2 large eggs ((lightly beaten))
2 tablespoons vegetable oil
10 grams garlic ((minced))
10 grams ginger ((minced))
85 grams onion ((1/2 medium, sliced))
85 grams red bell pepper ((1/2 pepper, sliced))
85 grams green bell pepper ((1/2 pepper, sliced))
140 grams bamboo ((julienned))
110 grams bean sprouts
2 tablespoons curry powder
2 scallions ((finely chopped, for garnish))

Steps:

  • Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
  • Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.
  • In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.
  • Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
  • Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
  • Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
  • Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
  • Add the curry powder and stir-fry until fragrant.
  • Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
  • Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 419 kcal, Carbohydrate 47 g, Protein 24 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 209 mg, Sodium 1453 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SINGAPORE NOODLES



Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 8

Number Of Ingredients 13

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

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

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g

TURKEY FRAME SOUP



Turkey Frame Soup image

Use the leftovers from the roasted turkey you made for Thanksgiving or Christmas to make this homemade turkey and noodle soup.

Provided by BHG Test Kitchen

Time 2h3m

Number Of Ingredients 11

1 meaty turkey frame
8 cup water
1 large onion, quartered
0.5 teaspoon garlic salt
Chopped cooked turkey, optional
1 16 ounce can tomatoes, cut up
1 tablespoon instant chicken bouillon granules
1.5 teaspoon dried oregano, basil, marjoram, or thyme, crushed
0.25 teaspoon pepper
3 cup (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets
1.5 cup medium noodles

Steps:

  • Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.
  • Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.
  • Strain broth through a sieve lined with 2 layers of 100-percent-cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.
  • Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately. Makes 6 main-dish servings. Make-Ahead Tip:
  • For individual servings, prepare soup and freeze in 1-1/2-cup freezer containers, leaving a half-inch head space. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Cholesterol 75 mg, Protein 20 g, SaturatedFat 2 g, Sodium 848 mg, Fat 6 g, UnsaturatedFat 0 g

TURKEY AND NOODLES



Turkey and Noodles image

I got this from a friend at work. Thought it would be good to use on all the left over Thanksgiving Turkey. Tip: You can skip the vegetable blend and add the leftover vegetables from Thanksgiving dinner when you stir in the Turkey.

Provided by Chef C.H.

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (18 ounce) package egg noodles
16 ounces frozen mixed vegetables (broccoli, cauliflower, and carrots)
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup
1/2 cup milk
1/3 cup water
1/2 teaspoon pepper
2 cups grated monterey jack and cheddar cheese blend
2 cups diced cooked turkey
1/4 cup shredded parmesan cheese

Steps:

  • Cook noodles according to package directions.
  • Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
  • Add soup, milk, water, pepper, and cheddar cheese to pan.
  • Cook stirring constantly over medium heat, until cheese is melted.
  • Stir in Turkey, noodles, and vegetables. Heat through.
  • Sprinkle parmesan cheese over noodle mixture before serving.

Nutrition Facts : Calories 651.5, Fat 21.2, SaturatedFat 10.5, Cholesterol 147.3, Sodium 506.8, Carbohydrate 75.1, Fiber 6.2, Sugar 2.1, Protein 40.4

TURKEY SINGAPORE NOODLES



Turkey Singapore noodles image

Turkey curry is a traditional leftovers dish, but this stir-fry brings the dish bang up to date

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 18

200g rice noodle
2 tsp sesame oil
2 eggs , beaten
1 tbsp vegetable oil
2 garlic cloves , crushed
thumb-sized piece ginger , minced
1 red chilli , chopped
2 red peppers , deseeded and sliced - plus any vegetables you have left over from Christmas that work in a stir-fry (shredded carrots, peas, mushrooms, etc)
200g beansprout
6 spring onions , finely sliced
250g/9oz leftover turkey meat, shredded
140g leftover ham , diced
3 tbsp Madras curry powder or paste
1 tsp turmeric
2 tbsp soy sauce , plus extra to serve
2 tsp dry sherry
sprinkling of sugar
coriander sprigs and sliced chilli, to serve

Steps:

  • Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
  • Place the wok back on the heat with the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

Nutrition Facts : Calories 476 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 3 milligram of sodium

SINGAPORE RICE NOODLES



Singapore Rice Noodles image

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.

Provided by kurioskurion

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 23

1 cup dried thin rice noodles
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground turmeric
½ teaspoon white vinegar
1 pinch crushed red pepper
1 tablespoon olive oil
1 red bell pepper, sliced
1 white onion, sliced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon minced red chile pepper
1 ½ cups shredded cabbage
1 cup shredded carrots
2 eggs
1 cup bean sprouts
3 green onions, chopped
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon finely chopped fresh cilantro
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g

SINGAPORE NOODLES RECIPE



Singapore Noodles Recipe image

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp-a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Provided by Sylvia Fountaine

Categories     main

Time 40m

Number Of Ingredients 19

8-10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp)
¼ teaspoon salt
1-2 tablespoons wok oil - a high temp oil like peanut oil
4-5 ounces vermicelli rice noodles (don't use more-see notes)
½ an onion, sliced thin
1 cup match stick carrots, or 1 carrot shredded
1 red bell pepper, thinly sliced
1-2 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage)
4 cloves garlic, rough chopped
2 eggs, whisked with a fork, with a 3-finger pinch of salt
3-6 dried red chili peppers ( or sub chili flakes at the end)
1 tablespoon madras curry powder ( or yellow curry powder)
½ teaspoon turmeric
½ teaspoon salt, and more to taste
1 tablespoon shaoxing wine (chinese cooking wine, or mirin, or white wine)
1 teaspoon sesame oil
1 teaspoon soy sauce (or sub-gluten-free soy sauce, like Braggs)
1 teaspoon fish sauce (or sub vegan fish sauce)
1 teaspoon sugar or honey or other substitutes

Steps:

  • Bring a medium pot of water to boil on the stove for the rice noodles.
  • Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
  • Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
  • Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
  • Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
  • Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
  • Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
  • Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
  • Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
  • Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
  • This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????

Nutrition Facts : ServingSize -Made with Tofu, Calories 368 calories, Sugar 12.2 g, Sodium 550.3 mg, Fat 14 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.5 g, Protein 16.1 g, Cholesterol 93 mg

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