Singapore Curry Noodles -Instant Pot

Singapore Curry Noodles (Instant Pot)September is turning out to be a mixed month. Full of challenges and possibilities. I capped off a busy week with my first copies of Instant Indian and a bright and comforting bowl of Singapore Curry Noodles. Today as we savored the leftovers for lunch, we also enjoyed the weather and some lovely music courtesy the White Plains Jazz Festival.  Mostly, via trying to find something affordable and fun to do today. Honestly, the county and area offers so much, most of the time we do not take the time to appreciate it.

I have also spent some time reflecting how much sharing food and thoughts on this space means to me.  In weeks that are reflective and not all that they could be, I realize that this space, cooking and food writing is one of the few things that I do for myself. It is my creative spot, my very own space that I carve out for myself.  Probably why I have sustained this activity so well for myself. Amidst good and bad times. Probably, largely supported by this blog’s biggest fan – my son Aadi.

Singapore Curry Noodles

I am still working through all the piles of things that seem to be around in my pantry.  The timing could not have been better. I can use the time and effort saved to focus on other things. The next few weeks are guaranteed to be busy ones. Hopefully, well worth the time and effort spent in the long run. I have been sleeping a lot lately. One of my favorite things to do when things are turbulent.

Back to these curry noodles, at one point of time, they used to be something that was a staple for Anshul and I, whenever we went out. I am glad to come up with a from the scratch version. Done in about 20 minutes flat.

Other noodle recipes that are interesting are these coconut curry noodles and this Thai Curry Noodle Soup.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube

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Singapore Curry Noodles -Instant Pot with Stove Top Instructions

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Singapore Curry Noodles -Instant Pot with Stove Top Instructions

A wholesome and amazing one pot dish of Singapore Curry Noodles. Done with pantry staples in about 20 minutes.

Ingredients

  • 3 tablespoons plus 1 tablespoon oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 large red onion, thinly sliced
  • 2 eggs well beaten with 1/2 teaspoon salt
  • 2 green chilies minced
  • 4 ounces chicken or shrimp cut into small pieces (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 and 1/2 teaspoons salt or to taste
  • 1 tablespoon soy sauce
  • 4 to 6 ounces rice vermicelli/noodles
  • 1 red bell pepper, thinly sliced
  • 1/2 cup frozen green peas
  • Chopped scallions
  • Chopped cilantro
  • 2 to 3 tablespoons lime juice plus extra lime to serve

Instructions

  1. Turn the instant pot onto saute mode. Add in the 3 tablespoons oil and after a minute add in the ginger and garlic and saute for a minute until aromatic. Add in the onion and saute until translucent.
  2. Move the aromatic mixture to the side and add in the remaining oil and add the eggs and scramble. Remove most the the eggs and set aside.
  3. Add in the chilies and the chicken or shrimp if using. Mix well.
  4. Add in the turmeric and coriander powder and the salt and soy sauce and stir well.
  5. Add in the rice noodles with 3/4 cup water. Set the instant pot to 1 minutes on low pressure. Do a quick release.
  6. Stir in the scrambled eggs, bell pepper and green peas. Mix well. Cover the pot and let the noodles rest for 5 minutes.
  7. Mix well. Serve garnished with chopped scallions, cilantro and lime juice.
  8. Stove Top
  9. Follow the above instructions to saute the ginger, garlic and onion.
  10. Follow until adding in the noodles. In case of the stove top. Soften the noodles for a minute in hot water and drain in a colander.
  11. Add in the spices and chicken with the noodles and salt.
  12. Mix in the vegetables and eggs cover for 2 minutes.
  13. Garnish with scallions and cilantro and sprinkle with lime juice and serve.
https://spicechronicles.com/singapore-curry-noodles-instant-pot/

 

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