How to Spring Yummy Singapore seafood noodles

How to Spring Yummy Singapore seafood noodles Delicious, fresh and tasty.

Singapore seafood noodles. Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper. It's the curry powder that's the signature flavour in Singapore Noodles. While it might seem out of place in an Asian recipe, it's actually not.

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.

You can cook Singapore seafood noodles using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Singapore seafood noodles

1. You need 1 cup of small dried Chinese mushrooms.

2. You need 300 g of thin fresh egg noodles or Singapore noodles.

3. You need 1 cup (150 g) of fresh peas or frozen peas.

4. You need 1 tablespoon of peanut oil.

5. Prepare 1 tablespoon of mild curry powder.

6. You need 1 of carrot, peeled, halved lengthways, thinly sliced diagonally.

7. You need 1 of red capsicum, seeded, thinly sliced.

8. It’s 250 g of Chinese barbecue pork, thinly sliced.

9. It’s 100 g of small cooked prawns, peeled.

10. Prepare 2 tablespoons of kecap manis (sweet Indonesian soy sauce).

11. You need 1 tablespoon of shaoxing wine (Chinese rice wine) or dry sherry.

12. Prepare of Coriander leaves, to serve.

13. Prepare 4 of green onions, trimmed, thinly sliced.

Bring noodles to boil in a large pot.

While noodles are coming to a boil, place sliced pork and chicken into a skillet with vegetable oil and garlic.

Cook over medium high heat until done.

When noodles are done, drain and set aside.

Singapore seafood noodles instructions

1. 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..

2. 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..

3. 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..

4. Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately..

When pork and chicken are cooked through, pour water in skillet and add scallions and carrots.

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Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies.

This is the best Singapore noodle recipe ever!