Thursday, June 21, 2012

Singapore Noodles

I love to slurp up some noodles from my chopsticks!!  So I'm always making them.  These noodles, I've never made before.  How fun to make a new noodle dish!  Singapore noodles are often served in Chinese restaurants.  They can be rice, buckwheat, udon, bean thread, potato starch, shirataki, or any other kind of noodle that you would find in an Asian food market like Little Rock's Sam's Oriental or K Oriental.  The significance of any noodle prepared with "Singapore" in it is that they're curry flavored.  I recently got on a curry kick, so on a trip to B&N, I checked out a book called 500 Curries. 
I decided that I wanted to make the dish with some brown rice noodles that I found in the organic section at Kroger Marketplace.  I love the Annie Chun's brand.  The ingredients of all her products are all natural.  I've also read that brown rice is better for you.
Next I was surprised to find a great cabbage, carrot, celery, green onion, and cilantro blend at Sam's (the American one).  My friends and family and I often have to elaborate on which Sam's we're talking about when we say we got something from Sam's. 
It's good to use a large pan with tall sides for a dish this large.  Start with a little oil, then add the onions.  I picked up a fresno chili, (which looks like a red jalapeno) to add some color.  No seeds mean no heat...
 Next comes the veggie mix for texture, color, and great nutritional value.  This was a great shortcut for me because I had planned to buy all these things separately to put into my Singapore noodles.
Then the noodles are added into the pan.  These are fine vermicelli rice noodles, which are thinner than any cappellini noodles that I've ever cooked. 
To make the sauce for the Singapore noodles, mix one cup of chicken stock with a tablespoon of curry powder.  Pour on top to make it easier to mix everything together.

  • 1 package of rice noodles (I used Annie Chun's brown rice noodles)
  • 1 package of Taylor Farms Asian Chopped Salad mix
  • 1 onion cut into crescent shapes
  • 1 fresno chili cut into thin slivers
  • 1 tablespoon curry powder
  • 1 cup of chicken stock
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced ginger
  1. Prepare the noodles per package instructions by soaking in hot water for 10 minutes.  Drain, cut into smaller strips, then add sesame oil.
  2. Mix the chicken stock and curry powder.  Set aside.
  3. Heat about a tablespoon of oil over medium high heat in a large pan with high sides.
  4. Add the garlic and ginger.  Saute for a minute. 
  5. Add the onion and fresno chili.  Saute until soft, about 5 minutes.
  6. Add the salad mix.  Turn heat up to high, and stir fry until soft, about 8 minutes.
  7. Add the noodles, reduce heat to medium high again.  Add the chicken stock and curry powder mix.  Continue to toss around in the pan until everything is heated and coated well with the sauce. 

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