Vegetable Singapore Noodles Recipe | Food Diaries | Zarnak Sidhwa | Singaporean Food
Check out the Vegetable Singapore Noodles Recipe in Urdu. Learn how to make best Vegetable Singapore Noodles Recipe , cooking at its finest by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Vegetable Singapore Noodles Recipe , ingredients and complete Method.
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.
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.
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.
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.
Ingredients:
- Green cardamom syrup 2 tbsp
- Ice as required
- Water as required
Method:
Mix everything and serve chilled.
Vegetable Singapore Noodles Recipe in Urdu and English
At Masala TV you can check complete Vegetable Singapore Noodles Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.
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