[CH] Singapore Noodles (again)
RisaG (radiorlg@yahoo.com)
Mon, 18 Feb 2002 05:34:47 -0800 (PST)
I found another Singapore Noodle recipe, this time
from Terrific Pacific Cookbook by Anya Von Bremzen -
great book. I've made this recipe and it is quite
good.
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Singapore Noodles
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Terrific Pacific
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8 oz rice vermicelli
8 oz boneless skinless chicken breasts
1.5 cups broccoli florets
3 tbsp peanut oil
2 small hot chiles (green or red), stem, mince
1 tsp garlic, minced
1.5 tsp fresh ginger, minced
1 med onion, quarter & slice
1 small carrot, peel & slice diag.
1/2 cup red bell pepper, julienne
1/2 cup green bell pepper, julienne
2 tbsp scallions, sliced
2 tsp best-quality curry powder
1/2 tsp ground turmeric
1/2 tsp ground cayenne pepper
2.5 tbsp soy sauce
6 tbsp chicken stock, or canned broth
salt, to taste (opt.)
chopped roasted peanuts, garnish
lime wedges, for garnish
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Soak the rice vermicelli in warm water to cover for 20
minutes. Drain well.
Meanwhile, rinse the chicken breasts well and pat
thoroughly dry with paper towels. Cut into dice and
set aside.
Blanch the broccoli in boiling water for 45 seconds.
Drain, refresh under cold running water, and pat
gently with paper towels.
Heat 2 tbsp of the oil in a wok over high heat until
almost smoking. Swirl the wok to coat with the oil.
Add the chicken pieces and stir until they just turn
opaque, about 2 minutes. Add the shrimp and stir until
they turn pink, about 2 minutes. Remove the chicken
and shrimp from the wok with a slotted spoon and keep
warm.
Add the remaining oil to the wok and heat until almost
smoking. Add the chiles, garlic, and ginger and stir
for 30 seconds. Add the onion and toss for 1 minute.
Add the carrot and toss for another minute. Add the
broccoli, peppers, and scallions and stir for 2
minutes.
Stir in the curry powder, turmeric, and cayenne and
stir for 15 seconds. Return the reserved chicken and
shrimp to the wok along with the noodles and toss and
stir until combined with the other ingredients. Add
the soy sauce, stock and salt to taste, if needed.
Reduce the heat to low and cook until the liquid is
absorbed, 2-3 minutes. Serve at once, garnished with
peanuts and lime wedges. Serves 6
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Enjoy.
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/01/02
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