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Singapore noodles recipe
This spicy specialty of Singapore uses a mixture of Chinese ingredients and Indian spices to create a distinctive and delicious stir-fried noodle dish.

4 oz (120g) rice vermicelli noodles
3 tablespoons soy sauce
1 teaspoon brown sugar
1½ teaspoons Madras curry powder
½ teaspoon black pepper
½ teaspoon salt
3 tablespoons peanut or canola oil
16 large raw shrimp (prawns)peeled (or use pre-cooked shrimp and add at the end of cooking to heat through)
1 onion—finely chopped
1 teaspoon finely grated ginger
4 mushroomsthickly sliced
2 cloves garlicminced (crushed)
2 cups finely shredded cabbage
2 cups bean sprouts
1 scallion (spring onion)thinly sliced on the diagonal (reserve a small amount for garnishing)


COOK the rice noodles, then rinse under cold water and set aside. MIX together the soy sauce, brown sugar, salt, curry powder and pepper in a small bowl. HEAT a wok or large skillet over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the onion for 3 minutes. ADD the cabbage and stir-fry for 2 minutes more. ADD the garlic, ginger, bean sprouts and mushrooms and stir-fry for 2 minutes. ADD the noodles, reserved shrimp, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through. GARNISH with the reserved scallion.

Variations: Replace the shrimp with 2 cups of shredded pre-cooked chicken breast, or use a combination of chicken and shrimp.



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  Shrimp and Mushroom Laksa. This is our version of laksa, or spicy Malaysian noodle soup. The soft texture and mild flavor of button mushrooms complement the shrimp extremely well, and they also act like a sponge, soaking up the spicy soup.


  Teriyaki Chicken Noodles. Tender chicken pieces served with delicate somen noodles, bok choy, carrot and teriyaki sauce.


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