How to Make Delicious Singapore Noodles (diet version) - dietfood

Singapore Noodles (diet version). Singapore noodles are a type of noodle dish found in Chinese restaurants. 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.

So let's dismiss any notion that Singapore noodles are an authentic Asian dish. Many take credit for the Similar Chinese stir fried rice noodles/rice sticks made by Singaporeans just like your Singapore Noodles with Shrimp are called "chow mei fun". Singapore Noodles are so popular here in Australia that it appears on the menu of most suburban Chinese restaurants, whether they serve other Singaporian dishes or not. You can cook Singapore Noodles (diet version) using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Singapore Noodles (diet version)

1. Prepare 75 g of egg noodles dry / 2½ oz ..
2. You need 2 of eggs large hens.
3. Prepare 200 g of shrimp prawn / king (large, raw and shelled + head and tail off and deveined) / 7 oz ..
4. Prepare 50 g of red pepper / 2 oz ..
5. It's 75 g of pepper yellow / 2½ oz ..
6. It's 25 g of broccoli (frozen and blanched in boiling water or fresh, florets with stems) / 4½ oz ..
7. You need 50 g of carrot (matchstick size batons) / 2 oz ..
8. Prepare 125 g of mushroom (sliced fresh) / 4½ oz ..
9. Prepare 75 g of red onion (sliced) / 2½ oz ..
10. Prepare 50 g of scallion spring onion / (halved then sliced lengthways) / 2 oz ..
11. It's 50 g of water chestnuts (frozen and blanched in boiling water or canned) / 2 oz ..
12. You need ½ tablespoon of fish sauce.
13. You need ½ tablespoon of soy sauce and extra as an accompaniment.
14. It's 2 teaspoons of garlic powder.
15. You need ½ teaspoon of ginger dried.
16. Prepare 1 teaspoons of curry powder medium *.
17. You need of “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray).

Though if you seek out Singapore Noodles in Singapore, it will allude you as much as the mythical notion that there are. Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. Well, it's probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway.

Singapore Noodles (diet version) step by step

1. Bring a pan of water to the boil. Add the noodles, bring back to boil and turn down to a strong simmer for 5 minutes. Strain the noodles and run under cold water in the strainer. Rest in the strainer in the empty pan set and set aside..
2. Mix the eggs (beaten) with the fish sauce. Pour into a heated wide base fry pan on medium heat without stirring. When the egg mix has set turn it out on to a clean work surface and cut into strips..
3. Liberally spray a wok or fry pan with the Spray2Cook and put on a high heat until bubbling. Add the shrimp / prawns to the pan. Stir fry until the shrimp pieces are getting pink all over..
4. Add the veg and spray liberally with Spray2Cook. Stir vigorously and spray again and add the garlic, ginger and curry powders..
5. Keep stirring for 3 minutes and then add the noodles. Add them bit by bit separating them out and stirring in on each addition..
6. Add the egg. Stir-fry gently until the noodles are warm remove from the heat and serve immediately..

Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe. Add tofu for extra protein and texture. Singapore noodles isn't necessarily a dish that originated in Singapore (it's believed to have originated in Hong Kong). I liken it to one of the many.