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 Vermicelli (राईस वरमिसैली), Cabbage (बंदगोभी)
Cuisine : Singaporean
Course : Noodles and Pastas
You can also find more Noodles and Pastas recipes like Cannelloni With Spinach And Mushrooms, Pasta with Greens, Penne Pasta In Thousand Island, Barbecued Chicken Lasagna.
Singapore Noodles Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Singapore Noodles Recipe
Rice Vermicelli sticks, soaked in hot water for 10-15 minutes and 2 cups
Cabbage 3
Sesame oil (til oil) 1 1/2 tablespoons
Ginger grated 1 inch
Garlic chopped 1 tablespoons
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
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.
