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Friday, February 10, 2012

Singapore noodles


Singapore noodles
This popular dish combines the delicacy of Chinese cooking, the heat of Indian
spices, and the fragrance of Malaysian herbs.
6oz (175g) thin Asian egg noodles
2 tbsp plus 1 tsp vegetable oil
5oz (140g) boneless skinless chicken breast, thinly sliced
5oz (140g) medium shrimp, peeled
1 onion, thinly sliced
1⁄2 red bell pepper, cored, seeded, and cut into strips
1 small head of bok choy, sliced
2 garlic cloves, finely chopped
1 fresh hot red chili, seeded and minced
4oz (115g) bean sprouts
2 tbsp light soy sauce
1 tbsp curry powder
2 large eggs, beaten
cilantro leaves, for garnish
                                                                  method
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until
tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.
Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the
shrimp and stir-fry for another 2 minutes. Transfer to a plate.
Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper,
bok choy, garlic, and chili, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for
2 minutes.
Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the
eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot. Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.

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