SINGAPORE NOODLES

By Chad Carns

Coconut curry seafood broth is as comforting as my Grandmother’s Lasagna for me. My recipe is super easy to prepare but has incredible depth of flavor. It’s inspired by a little noodle bar on Carmine St. in Greenwich Village called, well, Noodle Bar. The restaurant is the size of a small bedroom. 8 people sit at the counter to watch three cooks sear, toss and flip your noodles to perfection. I hope my recipe brings a little bit of New York City, Singapore and the comfort of my Grandmother’s Italian kitchen to your home.

INGREDIENTS

16 oz glass noodles, cooked
1/4 cabbage, sliced
1/2 onion, sliced
2 T butter
1/2 lb scallops
1/2 lb mussels
1/2 lb shrimp, cleaned
8 oz coconut milk
16 oz fish stock (or water)
1 T curry powder
1 T scallions, chopped

 

 

 

 

 

 

 

 

DIRECTIONS:

Prepare noodles in boiling water according to package
instructions. Drain. Sauté cabbage and onion in butter for 5 minutes. Add
remaining ingredients (except noodles). Cover and cook on medium heat
for 5 minutes. Ladle soup on a bed of noodles. Garnish with scallions.

 TGB Tip: For a spicy vegetarian alternative, remove seafood and add tofu.

SINGAPORE NOODLES
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level3
Cost6
Effort 5
Time5
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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