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Wednesday, February 7, 2018

Favmily Faves (Singapore noodles)


It's the first Chinese food that I feel confident in making, so I'm adding it to the Family Favorites series. Ru tells me often that he likes particular foods that I make, but when I made these noodles, he told me I was a good cook! And that's some serious complimenting going on, so more that please! So now my goal is to make these for him, well for the whole family really, at least every couple weeks. I've made them several times now, and Ru is always excited when I do. We've even gotten lucky a couple times and had some leftovers so he can take it in his lunch the next day! But really the left overs are rare 'cause everyone usually eats them till they are gone! 
After doing some research I learned that these Singapore Noodles have little to do with Singapore but are more likely a Chinese dish. And Ru agrees so I'm not arguing with him! The curry flavor isn't huge, and it's not spicy... unless you're using a spicy curry powder that is. So here's my version of Singapore Noodles after combining a few recipes and altering them to my preferences... 'cause I can't seem to leave well enough alone.
Singapore Noodles

Rice Sticks - 1 bag

2 boneless skinless chicken breasts, cut into small strips or pieces
1 t corn starch
2 T oil (peanut, vegetable, canola... something that can handle high heat)

2 cloves garlic-minced

Vegetables-julienned or cut into smaller pieces. Use whatever you have on hand including but not limited to:
onions
scallions
red pepper
spinach
bean sprouts
carrots
snow peas
green beans
broccoli

Sauce
1 T oyster sauce
2 T curry powder
1 T fish sauce
2 T soy sauce
2 t sugar
2/3 c water
dash of white pepper

2 eggs-beaten

I prep everything in the afternoon and leave it setting till I actually start cooking, about 5pm. 'Cause really that time period between pick up the kids and dinner is a stress bomb waiting to happen! So I do as much as possible at lunch time. The running joke around here is that I always make dinner at lunch. 

The rice sticks are available in the Asian grocery in the ginormous noodle isle. We pretty easily found some that specifically say "rice sticks" on the package. They look like regular ol' rice noodles to me, but they cook differently. I heat water to boiling, turn it off, and let the noodles soak for about 20 minutes. After 20 min, i drain and dry them out a bit as I start cooking in the wok. 

Coat chicken in corn starch.
Cook chicken over high heat in wok with oil (or other frying pan) 
Move the chicken to the sides of the wok and add garlic and vegetables. Cook veggies through. 
Add noodles to wok and mix together with chicken and veggies. 
Add curry sauce to wok and mix all together. 
Move noodles to the side and add beaten eggs to the middle, scrambling them. After eggs are cooked, mix them through noodles.  

I wish I had some way for y'all to print this off, but I'm just not fancy that way. But if you do try it, let me know how it goes. It took me a couple tries to figure out the noodles and cooking in a wok.

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