Noodles and Pasta

Asian Noodles - serves 2

1/2 package of spaghetti (1/2 lb)
1 cup shredded cooked chicken (you can use left overs if you want)
1/2 large sweet onion, Vidalia or other type
1/2 green bell pepper
1/2 red bell pepper
2 carrots, peeled and thinly sliced on the bias
1 cup shredded cabbage or romaine lettuce
1 clove garlic minced
1 tsp minced ginger
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp Sambal (Vietnamese chillie paste) optional
1/2 cup sliced ham
2 eggs, beaten lightly
1/2 cup water or chicken broth
1-2 Tbsp vegetable oil
Salt and pepper to taste

Heat the water to boil the noodles. Cook noodles until al dente since they will be added to the pot later on.

In a large wok or pan over medium heat, add 1 tsp or so of oil. Pour in eggs and let cook until set. Carefully flip the egg over, trying to keep its shape and thinness. Let cook another 30 seconds or so and remove from pan. Cut into 2 inch strips. Add ham slices and cook briefly then set aside with cooked egg. These will be garnishes.
To the same pan add remaining oil and sauté onions, bell peppers and carrots. (I use olive oil for everything.) When they are limp (after about 2-3 minutes) add garlic and ginger. If using cabbage, add here. (If using romaine add last.) Add shredded chicken and cooked drained noodles. (Add romaine here if using romaine.) Add the broth or use the cooking water from the noodles. Add soy sauce, Worcestershire sauce and chili sauce if using. Mix well. Turn off heat. Taste and correct the seasoning for salt and pepper. You can add more soy sauce and Worcestershire sauce if you wish but I prefer a subtle hint of their flavors since they can be over powering. Serve topped with slices of ham and slices of the cooked egg. Divine!
Singapore Noodles - Serves 2
A fusion dish, combining Chinese and Indian flavors. Very tasty!

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
2 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.