Sunday, November 14, 2010

Singapore Noodles

I have made this a few times and each time I make it a bit differently, but I think this version turned out best. It is a fusion dish that did not originate in Singapore, that has a million different recipes. I like the addition of coconut milk, but you can substitute chicken broth instead. Traditionally it is made with chicken, bbq pork, shrimp, and/or scrambled egg, but I've opted for just chicken here. A vegetarian version could simply use tofu. Do NOT overcook these noodles or you'll get mush. Use whatever veggies you like best.

250g brown rice vermicelli, soaked in boiling water for 1-2 minutes and then drained
1 tsp peanut or canola oil
1 lb minced chicken, (or chicken breasts or thighs sliced thinly)
2 sweet red bell peppers, thinly sliced
4 cups bean sprouts, rinsed
6 baby bok choys
1 bunch green onions, sliced


2 heaping tbls curry powder
4 cloves garlic, minced
1/4 cup minced or grated fresh ginger
1 tbls soy sauce
1/4 cup rice vinegar
1/4 tsp toasted sesame oil
1/2 cup coconut milk (or chicken or vegetable broth)

Whisk together all the ingredients for the sauce in a bowl and set aside.

In a wok, add oil and cook meat. Remove when no longer pink and set aside. Add veggies, one at a time and removing when done how you like (i.e. crisp-tender, etc.) and set aside with meat. When all the ingredients are ready, throw them back into the wok with the sauce and noodles, and cook until sauce is absorbed.

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