Fried Spicy Noodles Singapore Style
In a medium mixing bowl, rub salt and rendang paste into the chicken.
Recipe Summary Fried Spicy Noodles Singapore Style
This is a spicy recipe from my lovely mom! I am living with my fiance in Europe now, and I always serve it to guests when we have some over for dinner!Ingredients | Rendang Paste Singapore Review3 bunches Chinese mustard greens (gai choy), cut into 1-inch lengths1 large onion, chopped15 garlic cloves, chopped10 fresh red chili peppers, chopped⅔ teaspoon ground fennel seed⅔ teaspoon ground cumin seed⅔ teaspoon ground coriander seed2 teaspoons vegetable oil½ pound boneless beef round steak, cut in thin slices½ pound uncooked medium shrimp, peeled and deveined1 tablespoon tomato paste1 tablespoon black soy sauce (siew dam)2 pounds fresh Chinese yellow noodles4 cups fresh bean sproutssalt to tasteDirectionsSeparate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.For the beef, substitute mutton or chicken cut into small pieces. For the shrimp, substitute fish cakes or squid, cut into small pieces if desired.Info | Rendang Paste Singapore Reviewprep: 45 mins cook: 15 mins total: 1 hr Servings: 5 Yield: 5 servings
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