How to make Singapore Noodle Rice -
Spicy combination of Noodles and Rice.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Noodles (नूडल्ज़ ), Rice (चावल)
Cuisine : Chinese
Course : Noodles and Pastas
For more recipes related to Singapore Noodle Rice checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Spicy Noodles With Ginger And Vegetables Lemony Chicken Pasta Penne Arrabiata Noodle Salad
Singapore Noodle Rice Recipe Card
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.
Nutrition Info
Calories : 1909 Kcal
Carbohydrates : 194.4 gm
Protein : 107.1 gm
Fat : 78 gm
Other : 0
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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.
