Noodles

Singapore Noodles

This is my interpretation of Singapore Noodles. It has beautiful colour from the turmeric; it is cooked in fragrant spices-garlic, ginger, cumin, turmeric and curry powder.  I used to fish,  prawns and scallops for this dish, but chicken or pork are good also.
The vegetables are carrots and beans, the contrast colour of green and orange are so fresh and bright, and the taste is complementary to one another.

A Platter of Singapore Noodles

A delightful dish, lovely flavour and golden colour.  It can be served as it is, or a part of a banquette. 
I enjoy this dish for a quick lunch or even dinner, it is very easy to cook, and the ingredients are readily available in any supermarket

The Recipe

Singapore Noodles

Ingredients

150 g rice vermicelli

Soak in hot water for 3 minutes, drain; keep aside

Vegetables – green beans, carrots

4 large prawns
4 scallops

100g  white fish, cut thinly

1tablespoon light soy

Spices

1 garlic, crushed

1 small slice ginger

1 teaspoon curry powder

½ teaspoon cumin

½ teaspoon turmeric

 Juice of a ½ lemon

1 cup stock/hot water

A ¼ cup of vegetable oil

Method

Mix the soy with fish, scallops and prawns

To cook the prawn/fish and vegetables

Sauté the fish in hot oil for a few second; keep aside

Sauté the prawns in hot oil for a few second; keep aside

Sauté the vegetables quickly; make sure that they are still crunchy

The spices

Mix all the ingredients to make a rough paste

Sauté the coarse paste in a medium hot oil until fragrant, stir, don’t burn

Add in the stock, bring it to simmer

Add in the noodles, the cooked fish, scallops/prawns, and all vegetables covered and cook for 2 minutes

Toss and mix all together until the spices cook through the noodles

Transfer to a warm serving plate or bowl; serve at once, garnish with fried shallot!

It can be served at room temperature; if you wish

Singapore Noodles is Served

The Noodles is so Delish!

     

Hope you like the recipe, give it ago. 

Have fun and Happy Cooking

Susy