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Before you jump to Singapore seafood noodles recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
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The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is actually something we can all accomplish, without difficulty. A lot of it is basically making use of common sense.
We hope you got benefit from reading it, now let’s go back to singapore seafood noodles recipe. You can have singapore seafood noodles using 13 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Singapore seafood noodles:
- You need 1 cup small dried Chinese mushrooms
- Provide 300 g thin fresh egg noodles or Singapore noodles
- You need 1 cup (150 g) fresh peas or frozen peas
- Use 1 tablespoon peanut oil
- Use 1 tablespoon mild curry powder
- You need 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- You need 1 red capsicum, seeded, thinly sliced
- Prepare 250 g Chinese barbecue pork, thinly sliced
- You need 100 g small cooked prawns, peeled
- Prepare 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- Provide 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Provide Coriander leaves, to serve
- Get 4 green onions, trimmed, thinly sliced
Instructions to make Singapore seafood noodles:
- Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
- Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
- Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
- Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.
This is the best Singapore noodle recipe ever! Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Remove with a Chinese spider or strainer shaking off the excess water and place around the noodles.
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