How to make Singapore Noodle Rice-Cook Smart -

This mixture of noodles and rice with some condiments is just too delicious to resist

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Noodles (नूडल्ज़ ), Rice (चावल)

Cuisine : Singaporean

Course : Noodles and Pastas

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For more recipes related to Singapore Noodle Rice-Cook Smart checkout Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles . You can also find more Noodles and Pastas recipes like Tomato Vodka Penne Red Curry Chicken Pasta Vietnamese Crab Noodles Greek Style Penne with Eggplant

Singapore Noodle Rice-Cook Smart

Singapore Noodle Rice-Cook Smart Recipe Card

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Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of  Malaysian, Chinese, Indonesian, Indian, Western,  Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Singapore Noodle Rice-Cook Smart Recipe

  • Noodles boiled 100 grams

  • Rice boiled 3/4 cup

  • Medium onion 1

  • Oil 2 teaspoon tablespoons

  • Medium red capsicum 1/2

  • Medium green capsicum 1/2

  • Ginger finely chopped 1 teaspoon

  • Garlic finely chopped 1 teaspoon

  • Red chilli powder 3 tablespoons

  • Curry powder 2 teaspoons

  • Tomato puree 3 teaspoons

  • Sweet red chilli sauce 1 1/2 tablespoons

  • Salt to taste

  • Black pepper powder 1 pinch

  • Bean sprouts 1/2 cup + for garnish

  • Fresh red chilli for garnish

  • Spring onion greens for garnish

Method

Step 1

Halve onion vertically and then slice both the halves horizontally.

Step 2

Heat 2 teaspoons oil in a non-stick wok. Heat 5 tablespoons oil in another non-stick pan. Remove from heat and cool a little.

Step 3

Add sliced onion to wok and saute for 2 minutes.

Step 4

Cut green and red capsicum into thin strips and add to the wok along with ginger and garlic, saute well.

Step 5

Take red chilli powder in a bowl.

Step 6

Add noodles and curry powder to the wok and toss well.

Step 7

Add the hot oil from the non-stick pan to the red chilli powder in the bowl and set aside.

Step 8

Add tomato puree, red chilli sauce, rice, salt and pepper powder to the wok and mix well.

Step 9

Add bean sprouts and mix. Let everything get heated through.

Step 10

Transfer the noodle rice onto a serving dish, garnish with fresh red chilli and spring onion greens, drizzle some chilli oil on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.