Vegetable Singapore Noodles are a Singaporean specialty that you can now make at home with this easy recipe.
Watch this Masala TV video to learn how to make Vegetable Singapore Noodles, Homemade Curry Powder , Curried Sausages and Cardamom Cooler Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 11 May 2020.
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Vegetable Singapore Noodles:
Ingredients
Rice noodles 8 oz
Dried Shiitake mushrooms, sliced 3 oz
Capsicum, julienned 1
Carrot, julienned 1
Napa cabbage, julienned 6 oz
Broccoli florets cut 3 oz
Leeks julienned 5 oz
Turmeric powder 1 tsp
Curry powder 1 ½ tbsp
Chili garlic sauce 1 tbsp
Hot sauce 1 tbsp
Chili sauce 1 tbsp
Salt 2 tsp
Sugar ¼ tsp
White pepper ½ tsp
Oil ¼ cup
Garlic, chopped 2 cloves
Hot water 2-3 tbsp
Method :
In a large bowl, soak the dried rice noodles in 8 cups of hot water for 30 to 45 minutes minutes. Drain the rice noodles in a colander and set aside. If using dried mushrooms, soak them for at least 30 minutes in hot water. Combine 1 teaspoon turmeric powder, 1½ tablespoons curry powder, 2 teaspoons salt, 1¼ teaspoons sugar, and ⅛ teaspoon ground white pepper. Set aside. Heat wok add oil. Stir the garlic into the oil, and immediately add the Shiitake mushrooms, capsicum, carrots, cabbage, broccoli, and half of the leeks. Stir-fry everything together for 1 minute, and add the spices you prepared earlier. Next, add the dried rice noodles and stir fry everything together until well combined and the rice noodles are warmed through. When steam starts rising from your noodles and they’re nearly done, add the remaining leeks to the mixture. Serve immediately.
Homemade Curry Powder:
Ingredients:
Ground coriander 2 tbsp
Ground cumin 2 tbsp
Turmeric 1 ½ tbsp
Ground ginger powder 2 tsp
Dry mustard powder 1 tsp
Ground black pepper ½ tsp
Ground cinnamon 1 tsp
Ground cardamom ½ tsp
Cayenne pepper or ground red chilies ½ tsp
Method :
Add all spices to a small jar and shake. Perfect for use in soups, stews, curries. Stays fresh up to 3 months.
Curried Sausages:
Ingredients
Oil 1 tbsp
Sausages 4-6
Garlic chopped 2 cloves
Onion sliced 1
Carrot sliced 1
Curry powder 1 tbsp
Flour 3 tbsp
Chicken stock 2 cups
Sugar 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Peas 1 cup
Method :
Heat oil. Cook sausages, turning to brown all over, then remove. In the same pan, add garlic and onion. Cook for 2 minutes until translucent. Add curry powder and flour and mix for 30 seconds. Gradually pour in chicken stock, mixing constantly. Add carrots, sugar, salt and pepper. Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens. Serve over mashed potato, boiled mashed cauliflower rice, pasta or noodles.
Cardamom Cooler:
Ingredients:
Green cardamom syrup 2 tbsp
Ice as required
Water as required
Method:
Mix everything and serve chilled.
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