How to make Singapore Noodles -
It is so very flavourful and delicious that you would want to eat again and again.The first rule of Singapore noodles is that they have to be a bright, unnatural yellow: it's the law. The most usual way of achieving that colour is with curry powder, and it does the job nicely; if you're worried about them being pallid, you could add turmeric
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice sticks,, Egg (अंडा)
Cuisine : Singaporean
Course : Noodles and Pastas
You can also find more Noodles and Pastas recipes like maggi Fresh Pasta Dough Pasta moong Bolognese Spaghetti Veg Bolognaise
Singapore Noodles Recipe Card
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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Singapore Noodles Recipe
Rice sticks, soaked in hot water for 10-15 mins and strained 2 cups
Egg 3
Sesame oil (til oil) 1 1/2 tablespoons
Ginger grated 1 inch
Garlic chopped 1 tablespoon
Fresh red chillies diagonally sliced 2-3
Prawns (medium) shelled and deveined 1/2 cup
Boneless chicken breasts cut into strips 150 grams
Salt to taste
Red bell pepper cut into strips 1 medium
Green capsicum cut into strips 1 medium
Soy sauce 2 teaspoons
Chicken stock 1/2 cup
Bean sprouts 1/4 cup
Spring onion greens diagonally sliced 2 stalks
Fresh coriander leaves chopped 1 tablespoon
Curry powder 2 tablespoons
Method
Step 1
Break eggs into a bowl. Add salt and ½ tablespoon curry powder and whisk well.
Step 2
Heat ½ tablespoon sesame oil in a non-stick pan. Add egg mixture and stir till well scrambled. Transfer onto a plate and set aside.
Step 3
Heat remaining sesame oil in the same pan. Add ginger and garlic and sauté on high heat.
Step 4
Add red chillies and mix well. Add prawns and chicken and toss to mix. Add remaining curry powder and salt and mix well.
Step 5
Add red peppers and capsicum and toss on high heat. Add rice sticks, soy sauce, chicken stock and scrambled eggs and mix well. Cook for a minute.
Step 6
Add bean sprouts and spring onion greens and mix well. Switch off heat, add chopped coriander and mix well.
Step 7
Garnish with spring onion green curls and sliced red chillies. Serve hot.
Nutrition Info
Calories : 870 Kcal
Carbohydrates : 80.9 gm
Protein : 85.4 gm
Fat : 22.9 gm
Other : Niaicn- 6.3mg
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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.
