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We hope you got insight from reading it, now let’s go back to singapore seafood noodles recipe. You can cook singapore seafood noodles using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Singapore seafood noodles:
- Prepare 1 cup small dried Chinese mushrooms
- You need 300 g thin fresh egg noodles or Singapore noodles
- Provide 1 cup (150 g) fresh peas or frozen peas
- You need 1 tablespoon peanut oil
- Provide 1 tablespoon mild curry powder
- Get 1 carrot, peeled, halved lengthways, thinly sliced diagonally
- Use 1 red capsicum, seeded, thinly sliced
- Use 250 g Chinese barbecue pork, thinly sliced
- Take 100 g small cooked prawns, peeled
- Use 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- You need 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
- Prepare Coriander leaves, to serve
- Take 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.
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