Wednesday, September 5, 2007

Rice Recipes: Singapore rice noodles

This Chinese dish has subtle flavors that are not native to China but have influences of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavors. These translucent, pretty looking rice noodles will just melt in your mouth. Flavored with Asian flavorings like cumin and coriander, these noodles are sure to satisfy your taste buds.

Preparation time: 10 minutes.
Cooking time: 10 minutes.


To be mixed together:

11/2 cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens (chopped)
1/4 teaspoon cumin (jeer) powder
1/4 teaspoon coriander (dahlia) powder
A pinch turmeric powder (halide)
1 tablespoon sesame (till) oil salt to taste.

Other ingredients:

½ cup spring onion whites, sliced
1 teaspoon garlic (chopped)
¼ cup carrots cut into thin strips
¼ cup French beans cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper (sliced)
¼ cup capsicum (sliced)
1 teaspoon oil
Salt to taste.

Method of Preparation:

1. Heat the oil in a wok, and sauté the spring onion whites and garlic for anew seconds.

2. Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.

3. Add the rice noodles mixture and toss well over a high flame.

4. Spoon out into a serving plate and sever immediately.

Serve it for 4 members.

Cooking tip: To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify. Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.


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