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Friday, February 7, 2014

Singapore Noodles


I  have no idea why this is called Singapore Noodles, maybe its a noodle dish from  Singapore.  While searching for a good noodle recipe I have come across this recipe a few times.  It was a hit with my boys even the fussy one liked it!!.  Its a great dish to use up left over vegetables   that has been sitting inside your fridge.


Recipe : Singapore Noodles recipe adapted from  recipe Singapore Noodles in  the book Quick Cook

200g Thin egg noodles ( you can use 2 minute noodles if you like thats about 2-3 packets)
175- 200g beef tenderloin,  cut into thin strips
1 onion finely sliced
2 cloves garlic, grated
1" ginger , grated
1/2 red bell pepper , cut into  strips
1/2 a large carrot about 125 g, cut into strips
150 g green beans cut into 2 inch pieces or use yard long or snake beans
2-3 green chillies, slit into two lengthwise ( optional)
2 tsp store bought Madras Curry powder ( or any of your favorite curry powder)
pinch sugar
2-3 tbsp light soy  ( see note)
oil
salt
pepper

1. Soak your noodles in boiling hot water for 10 minutes.

2. Is using french green beans , ring a pan of lightly salted water to boil, add the beans , cover and simmer for 3-5 minutes , remove and plunge the beans in cold water or rinse under a cool running water tap. Drain  and set aside. You dont need to do this if using yardlong/ snake beans.

3. Marinate the beef in 1 tbsp of light soy sauce , pinch of white pepper ( use black if unavailable)  for a few minutes to 1 hour.

4. Heat your wok or a large deep frying pan ,  add oil, I used corn oil about 3-4 tbsp. Add the beef strips , and stir fry quickly at very high heat till the beef is cooked through. Remove to a plate.

5.  Add a little more oil if necessary and add sliced onions and stir fry your onions, till the onions start to go translucent add garlic and ginger stir fry for 1 minute.

6. Add carrots, beans, bell peppers  and curry powder along with   a little water ,a bout 2 tablespoons of water, and stir fry on high  to lightly cook the vegetables.  Return the beef strips to the wok.

7. Next add soy sauce, stir fry  continuously and taste  and  add a pinch of sugar.  Stir fry another minute and switch off.

Note : I have discovered that some light soy sauces can be very strong , I use Thai Heritage light soy  in my kitchen.




12 comments:

  1. Nice recipe...i too make something like this if i have left over veggies in the fridge...only i use leftover tandoori chicken/egg in place of beef!!

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  2. Nice plate of S'pore noodles and good to use up all the leftover vegetable from the fridge :D

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  3. This noodle dish looks delicious...And you have a nice blog with interesting recipes,I am little bit surprised by seen few Maldivian recipes which are bit similar to Sri Lankan recipes...

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  4. lovely me and the kids love meals like this

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  5. I too love singapore noodles! This looks very tasty, Nammi.

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  6. Delicious noodles ...... perfect dish for kids !

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  7. Hi Nammi,

    Being a Singaporean, I can tell you that you won't be able to find any Singapore noodles in Singapore... hee hee! I'm guessing that the westerners named this as Singapore noodles because it has curry powder in them and has lots of Singapore-related kind of flavours...

    Whether existing in Singapore or not, we love Singapore noodles too and you have cooked yours extremely well :D

    Zoe

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  8. Nice noodle dish Nammi. I like the curry flavor in it.
    Have a great week :D

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  9. I have looked for noodles recipes once. I will give it a try to yours next time I buy noddles :)

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