How to make Singapore Noodle Rice -

Spicy combination of Noodles and Rice.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

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

Cuisine : Chinese

Course : Noodles and Pastas

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For more recipes related to Singapore Noodle Rice 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 Desi Baked Pasta-SK Khazana Noodle Salad Pasta Stuffed Bell Peppers Egg nuddles

Singapore Noodle Rice

Singapore Noodle Rice Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Singapore Noodle Rice Recipe

  • Noodles 100 grams

  • Rice soaked 3/4 cup

  • Spring onions with greens finely chopped 2

  • Eggs 2

  • Chilli oil 4 tablespoons

  • Garlic finely chopped 3-4 cloves

  • Ginger finely chopped 1 inch piece

  • Boneless chicken cut into thin strips 200 grams

  • Small prawns shelled and deveined 12

  • Soy sauce 1/2 tablespoon

  • Tomato sauce 3 tablespoons

  • MSG 1/4 teaspoon

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Vinegar 1 tablespoon

Method

Step 1

Boil noodles in three cups of water until just done. Drain and cool. Cook rice in three cups of water until just cooked. Drain well and cool. Reserve some spring greens for garnish. Break eggs into a bowl and whisk lightly.

Step 2

Heat chilli oil in a wok, add garlic and ginger and stir-fry for a minute. Add chicken pieces and prawns and continue to stir-fry for half a minute. Add spring onions and cook on high heat for a minute more.

Step 3

Stir in whisked egg and continue to cook on high heat for half a minute or until the egg is scrambled. Add noodles, rice, soy sauce, tomato sauce, MSG, white pepper powder and salt.

Step 4

Mix well and cook for a couple of minutes until noodles and rice are heated through, tossing continuously. Mix in vinegar and serve hot, garnished with reserved spring onion greens.

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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.