In Singapore you will find variety
of stir fry noodles, each has different taste and different flavour.
One among them is curry powder flavoured noodles. Most of the Singapore
noodles prepared are in yellow colour which has turmeric in it. I have
prepared my own curry powder for the noodles which gave different taste.
You can use chicken, prawns or any meat you like but I have seen more
of prawns. The noodles used are rice noodles but you can use any noodles
you have. Noodles can be stir fried or prepared with little soupy type.
You can use any colourful vegetables which are crunchy.
In the restaurants
I have tasted Singapore noodles in which small shrimps (prawns) and
chicken are added. I have used both this time for my Singapore noodles.
I have made my own curry powder for the Singapore noodles and used
this curry powder for other dishes. In this Singapore noodles, I have
made it little saucy like little soup type, so that it is curry
flavoured sauce gets well absorbed by the noodles.
Ingredients
- Oil – 4 to 5 tbsp
- Chicken – 80 to 100 gms
- Prawns (small) – handful
- Garlic cloves (chopped) – 2
- Ginger – 1 tsp
- Black Pepper powder – 1/2 tsp
- Sesame oil – 1/2 tsp Curry powder (roasted)
- Aniseed (saunf) – 1 tsp
- Cumin seeds – 1 tsp
- Black pepper seeds – 1/2 tsp
- Coriander seeds – 2 tsp
- Cloves – 5 to 6
- Green cardamom – 2
- Cinnamon stick – 1 (1 inch) Vegetables
- Cauliflower florets – 3
- Carrot – 1
- Capsicum (red and green)
- Red chilli (long) – 1
- Cabbage – handful
- Onion – 1/2
- Spring onion – 2
- Mushroom – 3
- Curry powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Sesame oil – 1/2 tsp (optional) Other ingredients
- Noodles – 50 gms
- Ginger – 1 tsp
- Soya sauce – 2 tsp
- Salt as per taste
- Sesame oil – 1/2 tsp
- Curry powder – 1/2 tsp
- Black Pepper powder – 1/4 to 1/2 tsp
- Water – 1/2 cup to 3 /4 cup
Method
- Slice or shred the vegetables in one shape. You can add any vegetables; adjust with the quantity as per your taste.
- Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12min to 15min.
- Strain it in a strainer and rinse under cold water, to keep the noodles separate from each other.
- Again strain it and toss with 1tsp vegetable or sunflower oil, so that it won’t stick to each other. Keep it aside. Roasting curry powder
- Roast all the spices on lower flame, till smoke and aroma comes, allow cooling and grinding to a fine powder.
- Take a wider kadai(vessel) or wok, add oil 11/2tbsp, sesame oil, when hot add all the vegetables, like carrot, cauliflower, onion, spring onion(white part) cabbage, red chilli, mushroom and sauté for 2min on high flame, then add curry powder, turmeric powder and pepper powder, sauté for 2min,mix well.
- Add capsicum and sauté for 30sec, switch off, transfer in a plate.
- Take the same kadai or wok add oil 2tbsp to 21/2tbsp, sesame oil 1/2tsp, when hot add ginger and garlic, with chicken pieces, cook for 3 to 4min, add pepper powder 1/2tsp, mix well, cook till chicken is almost cooked.
- Add small prawns (blanched), cook for 2min, it starts leaving water, switch off and transfer to a plate with its liquid.
- Take the same kadai or wok, add oil 1tbsp, when hot add ginger 1tsp, sauté for 3 to 4 sec, add cooked chicken and prawns, noodles, mix all.
- Add soya sauce, sesame oil 1/2tsp, curry powder 1/2tsp, water, and salt as per taste, mix well and cook for 3min on medium flame.
- Add again curry powder 1/2tsp and sesame oil1/2 tsp, if needed.
- Mix well, add pepper powder and spring onion (green part), and cook for 2min on medium flame and switch off.
Notes
- I have added the ingredients and spice as per my taste.
- Can add or reduce the vegetables and meat as per your taste.
- Always taste and see, so that you can add any sauce required.
0 comments:
Post a Comment