of salt. Have a big bowl filled with some ice water ready. Once the pot of water have come to a boil, add your vegetables to the pot. Removed the vegetables after about 30 second and drain all the hot water. Transfer the veggies into the bowl with ice. This will stop the vegetables from cooking any further and ensure that your vegetables will stay crispy. After a minute drain the vegetables from the iced water.
and make sure all the noodles have submerge under the boiling water. After 15 seconds drain the hot water and just let the noodles cook gradually in the steam. Make sure you toss the noodles so that it doesn't stick together especially the bottom batch.
of salt. Stir-fry everything together until all the ingredients is well seasoned. Remember the vegetables has been pre-cooked, the purpose of stir-frying now is to season you do not want to overcook the vegetables. Transfer beef and vegetables to a separate bowl.
of cooking oil in wok. Add 1 tablespoon of minced garlic to the oil. Add the noodle to the wok, make sure the heat is on the highest setting. Stir and mix the noodles in the oil and garlic. Add about 1/4 tablespoon of fish sauce and 2 teaspoon of soy sauce to the noodles and mix. The beef and vegetables from before should have produce some liquid. Spoon that liquid to the noodles to season it, don't do it all at once. Just a couple spoonful to coat the noodles. Make sure the heat is still on high and you are constantly moving the noodles around. Once you have season the noodle well turn off the heat.
In a large pot of boiling water, cook udon noodles according to package instructions. In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using
In another bowl add the curry powder, a tablespoon water at first only so to mix it to a paste. Singapore Noodles are easily made at home witheggnoodles, eggs, veggies, prawns and curry powder, which are the dominating ingredients in this recipe
Stir in soy sauce, wine, sugar and the cornstarch/water mixture. Add green onions, stir and serve. Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil. Add steak and ginger and stir fry over high heat for 2 minutes. Stir fry 1 minute longer. 1 lb flank steak, cut to suit stir fry. 3 green onions, cut into 3 1/2-inch pieces
- To serve, add a handful of rice noodle in a bowl, microwave it for about a minute or so. - Char the peeled ginger, peeled onions on the stove for a few minutes, make sure to turn them around to char them evenly
Stir fry a couple of minutes. You want to add enough potato curry to coat the noodles but not so much as to make it saucy Season with soy sauce, oyster sauce, kecap manis, ketchup, SYD rub, sugar, and curry powder, mixing thoroughly Push noodles to one side of your wok and crack three eggs on the open side