Saturday, October 29, 2011

Singapore Noodles (New Version)

I haven't made this in months but suddenly had a craving. I changed up how I make it a bit and I think this version is the best one ever. If you don't want to use chicken, you can use pork, shrimp or tofu.

Not only is it BETTER than take out and much healthier, it is also a cinch to make. You don't need to even bother soaking the noodles because once they absorb all the yummy sauce they will be the perfect consistency!

1 lb ground chicken
1/4 cup rice vinegar
1 head broccoli, cut into florets (microwaved or steamed a few minutes)
3 Japanese eggplants, sliced
2 red or yellow bell peppers, sliced
1 cup snow peas, trimmed
1 bunch green onions, cut into 1 inch pieces on a bias

300g brown rice vermicelli


2 tbls tomato paste or ketchup
2 tbls soy sauce
2 cloves garlic, minced
3-4 tbls fresh ginger, finely chopped
1 tbls curry powder
1/2 tsp Chinese five spice powder
1/4 tsp tumeric
1/2 tsp salt
1 can light coconut milk
Cayenne pepper, to taste (optional)

In a large bowl, whisk together all the ingredients for the sauce and set aside.

In a large wok or skillet, brown meat over medium heat. When almost cooked, pour in vinegar and add veggies. Stir fry until veggies are tender crisp and then add sauce and vernmicelli noodles. Toss together until noodles soften and the sauce has been absorbed. Makes 4 servings.

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