Tuesday, August 3, 2010

Singapore-Style Noodles

I absolutely love the new Cooking Channel. The chefs/cooks on that channel seem so much more down to earth than those on the Food Network (although they are sister stations). And a little more diverse in flavor. They have Indian, Chinese, Caribbean, English, Italian, and American cuisine that they feature on their shows.

I like watching Ching-He Huang. An England-based Chinese cook who makes Asian "take away" food look so simple. I found this in her recipe collection and wanted to give it a try. I first had Singapore-style noodles at a buffet that hubby's cousin took us to when we were in Vegas and really liked it.

I've learned that foods from Singapore or any Malay countries have heavy influences from Indian cuisine. You can see the Indian influence in this dish by the vibrant color of yellow from the Turmeric. It looks like a lot of ingredients, but its really easy to make. You just have to have all your ingredients ready. This dish had a slight spice to it, so I lessened the chili, but you can definitely add more to your liking. However spicy, this is definitely a recipe I'd make again.

2 Tbsp. peanut oil (I just used Canola oil)
1 Tbsp. grated ginger
1/2 red chili, seeded and finely chopped
5 fresh shiitake mushrooms, sliced (I like mushrooms so I added more)
2 Tbsp. ground turmeric
3 1/2 ounces diced bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken, shredded
9 ounces bean thread noodles, pre-soaked in hot water for 10 minutes then drained
1/2 tsp. crushed dried chilies (more if you like it spicy)
2 Tbsp. light soy sauce
2 Tbsp. oyster sauce
1 Tbsp. rice vinegar or cider vinegar or dry sherry
1 egg, beaten
dash of sesame oil
2 green onions, sliced

1) Heat oil in a wok or pan. Stir-fry ginger, chilies, mushrooms and turmeric for a few seconds. Add bacon and cook for less than a minute. Add red bell pepper, carrots and bean sprouts and cook for another minute, then add chicken. Stir well to combine.

2) Add noodles and stir fry well for about 2 minutes and season with dried chilies, soy sauce, oyster sauce and vinegar. Stir well.

3) Add in beaten egg, stirring gently until egg is cooked through, about a minute. Season with sesame oil. Top with green onions and serve immediately.

1 comment:

earl said...

This was a good one. A cross between filipino and thai style noodles.