[CH] Singapore Noodle Recipes

Jim Weller (Jim.Weller@salata.com)
16 Feb 02 19:28:10 -0800 

 -=> Quoting Jack and Toni to All <=-

 JaT> We just got back from the local Chinese place and had Singapore
 JaT> Noodles, we  spiced them up with powdered Savina and it was GOOD :)
 JaT> Does anyone have a  recipe for this dish?

Here's a few:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Singapore Noodles
 Categories: Pork, Noodles, Shellfish, Chinese, Chilies
      Yield: 4 Servings
 
      6 oz Medium rice stick noodles
      2 tb Soy sauce
      2 tb Oyster sauce
      2 tb Rice wine vinegar
      2 tb Liquid honey
    1/2 ts Hot chili paste
      1 tb Vegetable oil
      1 tb Curry powder
      1 tb Minced ginger root
      3    Cloves garlic; minced
      1 c  Finely sliced leeks
      1    Sweet red pepper; chopped
      1    Green pepper; chopped
      8 oz Lean pork; cut into thin
           -strips
      8 oz Shrimp; peeled and deveined
      3 c  Bean sprouts
    1/4 c  Chopped fresh coriander; as
           -garnish
 
  In bowl, pour boiling water over noodles; let stand for 10 minutes.
  Drain. Meanwhile, whisk together soy sauce, oyster sauce, vinegar,
  honey and chili paste; set sauce aside. In wok or large deep skillet,
  heat oil over medium-high heat; stir-fry curry, ginger and garlic for
  30 seconds. Add leeks and red and green peppers; stir-fry for 1
  minute.   Add pork and shrimp; stir-fry for 4 minutes or until shrimp
  are pink. Add noodles, sauce and bean sprouts; gently toss to combine.
  Stir-fry for 5 minutes or until noodles are heated through. Garnish
  with coriander.
  
  From: Robin Cowdrey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tie Mart's Singapore Noodles
 Categories: Malaysian, Noodles, Chilies
      Yield: 4 servings
 
    250 g  Fine rice noodles
      6    Dried shiitake mushrooms
      2 tb Peanut oil
      2    Cloves garlic, crushed
      1 ts Grated ginger
      1    Red chilli, finely diced
      1    Onion cut into thin wedges
      1 tb Turmeric
      1 tb Malaysian curry powder
      1    Green capsicum, finely
           Sliced
    100 g  Chinese sausage (ie; lup
           Cheong), sliced
    200 g  Green prawns, peeled and
           Chopped
    1/2 c  Frozen peas, blanched (or
           De-frosted frozen peas)
    1/4 c  Chopped water chestnuts
      5    Baby corn, blanched and
           Chopped
      4    Eggs, beaten
      2 ts Sesame oil
           Salt and white pepper
           Sauce:
      2 tb Light soy sauce
      2 tb Shao sing cooking wine or
           Dry sherry
      1 ts Chinese five spice powder
      1 ts Sugar
           Salt and pepper
    1/2 c  Coconut milk
    1/4 c  Chicken stock
    1/4 c  Fresh coriander, chopped
 
  Toss noodles in boiling water for 2 minutes then drain and toss with a
  little peanut oil. Set aside. Soak mushrooms in water, then drain and
  chop, discarding stems. Heat wok and saute garlic, ginger, chilli,
  onion, turmeric, curry powder and capsicum in a little oil for 1-2
  minutes or until fragrant, then add the noodles. Add sausage, prawns
  and cook for 2-3 minutes before adding, peas, baby  corn and water
  chestnuts. Toss well and cook 2  minutes further then add combined
  sauce ingredients. Combine egg with sesame oil, salt and pepper and
  mix well. Cook for 5 minutes or until sauce has been absorbed, then
  add egg. Stir-fry until egg has set, then add coriander. Serve at
  once.

  From: "Tie Mary"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jude's Quick Singapore Noodles
 Categories: Australian, Chilies, Noodles, Vegetarian
      Yield: 2 Servings
 
      3 c  Hot water
      2 pk MAGGI 2 Minute Noodles;
           -Oriental Flavour
      1 ts Oil; (1 to 2)
      1    Onion; sliced
      2    Carrots; cut into
           -matchsticks
    1/4 sm Cabbage; finely sliced
      1    Broccoli head; cut into
           -florets
      2 tb MAGGI Chilli Sauce
      1 ts Grated fresh root ginger
      1    Garlic clove; crushed
      1 tb Cornflour
      2 tb Water
 
  Bring the water to the boil in a medium saucepan.
  
  Break the noodles and add to the water with the contents of the
  flavour sachets. Cook for 2 minutes.
  
  Drain the noodles, reserving 11/2 cups of the cooking liquid. Set the
  noodles and liquid aside.
  
  Heat the oil in the pan. Add the onion and carrots and cook, stirring,
  for 2-3 minutes.
  
  Add the reserved liquid and bring to the boil.
  
  Stir in the cabbage, broccoli, chilli sauce, ginger and garlic. Cook,
  stirring, for 1 minute.
  
  Combine the cornflour and water. Stir into the mixture and bring to
  the boil, stirring.
  
  Add the noodles, then cook, stirring, for a further 1-2 minutes.
  
  Serve immediately.
 
MMMMM
 

                                                Cheers,

                                                YK Jim