Friday, September 24, 2010

Singapore Noodles

Tonight I made Singapore Noodles for dinner. So yummy!!  As you can see, I am a major noodle addict. I've seen so many different recipes for Singapore Noodles but I don't really think there is one definitive, "authentic" recipe.  It's basically a street vendor food which is a mixture of Asian flavors, primarily soy sauce, Indian curry spices and sometimes fish sauce and sesame oil. From what I've read, there is some question as to whether it originated in Singapore or not. I will leave others to argue that chicken or egg question. I don't think there is really any way to know factually who was the first person who created this dish. Regardless, it is a delicious dish and one that is good for cleaning out the refrigerator :) Here's what I used to make it tonight: I didn't measure anything; I just used what I had in the refrigerator and pantry.
Make as much as you need, depending on how hungry you and your friends are :)

Singapore Noodles

Vermicelli Asian rice noodles, I used two dry squares which is how they come from my Asian grocery story.
Or use thin spegetti  and cook al dente according to package directions.
Chopped cooked chicken
Chopped barbecued pork ( I had left over ribs from lunch at a local Barbeque's place.)
Chopped  raw shrimp ( marinated in a little fish sauce, and sambal)
Tofu, cut into slices and marinated in a little fish sauce, sambal and a pinch of sugar
Sliced onions
Sliced celery
Sliced bell peppers, I used red and green mixed
Shredded romaine lettuce
1 garlic clove, minced
1 tsp minced fresh or jarred ginger
Oil for sauteing, about 2 Tbsp
1 lime (optional)
Salt and Pepper to taste.

1 cup broth or water
3 Tbsp soy sauce
1 tsp Indian Curry powder
1/4 tsp Asian sesame oil
1 tsp Sambal Oelek (Chili  paste) or to taste (it's very hot.)
1/4 tsp fish sauce

Soak rice noodles in hot water until al dente, about 5 minutes. Drain and set aside, leaving a bit of the water with the noodles so they don't stick together.
Mix sauce ingredients in a small bowl and set aside.
Saute tofu over medium heat in a small amount of oil until browned. Add onions, celery and bell peppers. Saute until limp, about 3-4 minutes. Add garlic and ginger and let cook about a minute. Sprinkle with a little salt and pepper.  Add chicken and pork and toss to combine. Shove everything over to the side of the pan and add raw shrimp to pan. Cook about two minutes until barely cooked through. Add romaine lettuce and noodles and sauce. Toss to evenly distribute sauce. Adjust the seasoning for salt and pepper as needed. Serve in shallow bowls with a wedge of lime to squeeze on top.

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