Singapore seafood noodles. It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Singapore Noodles Marion's Kitchen Previous Next Noodle noodles, Singapore noodles, bbq pork, quick barbecue pork, quick bbq pork, rice vermicelli noodles, prawns, shrimp, seafood, pork, stir-fry, Singapore, Singaporean recipes European Print This.

Check prices of egg noodles and chicken noodles. Compare reviews of udon noodles and rice noodles. Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. You can cook Singapore seafood noodles using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Singapore seafood noodles

You need 1 cup of small dried Chinese mushrooms.
You need 300 g of thin fresh egg noodles or Singapore noodles.
Prepare 1 cup (150 g) of fresh peas or frozen peas.
You need 1 tablespoon of peanut oil.
It's 1 tablespoon of mild curry powder.
You need 1 of carrot, peeled, halved lengthways, thinly sliced diagonally.
Prepare 1 of red capsicum, seeded, thinly sliced.
Prepare 250 g of Chinese barbecue pork, thinly sliced.
Prepare 100 g of small cooked prawns, peeled.
It's 2 tablespoons of kecap manis (sweet Indonesian soy sauce).
Prepare 1 tablespoon of shaoxing wine (Chinese rice wine) or dry sherry.
It's of Coriander leaves, to serve.
It's 4 of green onions, trimmed, thinly sliced.

This is the best Singapore noodle recipe ever! Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!

Singapore seafood noodles instructions

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..

Recipe Video Pin It With its signature curry flavour and yellow hue, Singapore Noodles are made with thin rice noodles, prawns/shrimp, Chinese BBQ Pork, egg and red capsicum/bell peppers. Don't fret if you don't have all the ingredients - this is worth making with whatever you have! Remove with a Chinese spider or strainer shaking off the excess water and place around the noodles. A large, meaty lobster is soaked in their prawn-based broth, and you can customise your bowl with your choice of noodles - such as kway teow, yellow noodles or bee hoon. Essentially Cantonese fried noodles, Ngui gives it an extra special twist by using fresh seafood like fish slices, sotong and prawns.