How to make Singapore Noodle Rice-Cook Smart -
This mixture of noodles and rice with some condiments is just too delicious to resist
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
For more recipes related to Singapore Noodle Rice-Cook Smart checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Singapore Noodles Spaghetti with Italian Sausage and Peppers-SK Khaz Lasagna Rolls Vegetable Lo Mein
Singapore Noodle Rice-Cook Smart 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 : 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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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.
