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3 Delicious Noodle Recipes to Whip Up at Home

Delicious Noodle Recipes to Whip Up at Home

As Asians, rice is the number one staple food we cannot exclude from most of our meals. Although rice is a superior carbohydrate for all of us, there are times when we just want to slurp on some delicious noodles instead. Instead of making yourself an unhealthy bowl of instant noodles, try one of these three noodle recipes that will fill your stomach, delight your tastebuds, and nourish your body.

Chinese Scallion Oil Noodles

Chinese Scallion Oil Noodles in Singapore

A simple and aromatic bowl of noodles packed full of flavour. This recipe is adapted from The Foodie Takes Flight.

Ingredients You’ll Need:

  • 2 Servings dry thin wheat noodles or AmigoSG’s egg noodles or spinach noodles

For scallion oil:

  • ¼ cup vegetable oil or canola oil

  • 1 to 2 cups chopped scallions, around 4 large stalks

  • 2 to 3 tsp light soy sauce

  • 1 tsp dark soy sauce

  • 2 tsp sugar

  • A dash of white papper

For garnish:

  • More chopped scallions

  • Chopped coriander leaves

Step 1: In a pot, heat enough water until it boils. Cook the wheat noodles/egg noodles/spinach noodles until soft but still chewy. Drain the water.

Step 2: Heat ¼ cup of oil in a large wok or pan using medium-low or medium heat respectively. Add the white part of the scallions and cook for 3 to 4 minutes or until lightly browned. Then, add the green parts and cook for 2 to 3 more minutes. When the scallions are lightly brown and crisp, remove them from the oil.

Step 3: Add the sugar, soy sauce and dark soy sauce to the wok or pan. Maintain the medium/medium-low heat until the sugar dissolves. Meanwhile, drain the noodles from the water and quickly rinse through cold running water to remove the starch.

Step 4: Add the cooked noodles into the scallion oil and mix well to coat.

Step 5: Return the noodles and oil to the wok and toss to coat. Season with soy sauce and pepper to taste. Then, cook for another 1 to 2 more minutes.

Step 6: Garnish with more scallions and coriander. Serve immediately.

Chow Mein

Chow Mein noodles in Singapore

A savoury stir-fried noodle with loads of nutritious ingredients. This recipe is adapted from Rasa Malaysia.

Ingredients You’ll Need:For the sauce:

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • ½ tsp sugar

  • ½ tsp dark soy sauce

  • 2 tbsp water

Other Ingredients:

  • 226g egg noodles or spinach noodles

  • 2 tbsp cooking oil

  • 3 cloves garlic, finely minced

  • 56g chicken, cut into thin strips

  • 6 medium-sized shrimp, shelled and deveined

  • ½ cup shredded cabbage

  • ¼ cup shredded carrot

  • 2 stalks scallions, cut into 2-inch strips

Step 1: Soak the egg noodles or spinach noodles in cold water for about 5 minutes, or until the noodles soften. Drain the excess water and set it aside.

Step 2: Mix all of the sauce ingredients together in a small mixing bowl. Set aside.

Step 3: In a skillet or wok, heat up 2 tablespoons of oil and the garlic. Stir-fry until light brown or aromatic. Add the chicken and shrimp and stir-fry until they are half-cooked. Then, add the cabbage and carrot into the wok and stir-fry for another 30 seconds.

Step 4: Add the noodles and sauce mixture into the mix and stir-fry until well combined and completely cooked.

Step 5: Garnish with chopped scallions, cook for another 30 seconds before serving.

Sesame Ginger Noodle Salad

Sesame Ginger Noodle Salad in Singapore

A sweet and sour noodle salad with plenty of colourful vegetables. This recipe is adapted from Simply Recipes.

Ingredients You’ll Need:For the salad:

  • 280g egg noodles or spinach noodles

  • ⅓ cup soy sauce

  • 2 to 3 cups broccoli florets

  • 115g mung bean sprouts

  • 3 green onions, thinly sliced, white and green parts separated

  • 1 red capsicum, cored and seeded, thinly sliced

  • ¼ large purple cabbage, thinly sliced

  • 1 large carrot, peeled and slivered

  • Salt to taste

For the dressing:

  • 1-inch piece fresh ginger, peeled and roughly chopped

  • 4tbsp sugar

  • 1 clove garlic, roughly chopped

  • 1tsp crushed red pepper flakes

  • ⅓ cup canola or vegetable oil

  • ⅓ cup unseasoned rice vinegar

  • 4 tsp dark sesame oil

Step 1: In a pot, boil enough water to cook the egg noodles or spinach noodles. Add a tablespoon of salt. Stir frequently to prevent noodles from sticking together. Then, drain and rinse with cold water to stop the cooking. Spread the noodles out on a sheet pan to air dry.

Step 2: Steam the broccoli florets for 4 minutes. Then, remove from the pot and rinse with cold water to stop the cooking process. Set aside.

Step 3: In a large mixing bowl, toss the cooked noodles together with soy sauce to coat well. Let it sit to absorb the sauce.

Step 4: In a mini chopper or food processor, pulse the ginger, sugar, garlic and red pepper flakes until finely ground. Add the vinegar and oils to the mixture. Pulse again until well blended.

Step 5: Toss the dressing ingredients with the noodles until completely coated. Then, add in the cooked broccoli, sliced green onions, capsicum, cabbage, carrot and mung bean sprouts.

Step 6: Serve immediately.

With these three noodle recipes, you’ll never have to worry about not having rice to eat again. Grab a pack of healthy egg noodles or spinach noodles from Amigo SG, a sauce and noodle supplier in Singapore, to satisfy your noodle cravings today.

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