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
Sauce
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.
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
Sauce
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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