Singaporean Noodles
This oriental noodle dish is an all time favourite and can be served on its own as a complete meal or just as a snack. It is not important that all the ingredients are exactly as stated but make sure that there is a good selection. This is a vegetarian version, adding a handful of prawns and/or small shreds of cooked pork or beef will appeal to the carnivores amongst you. A modern alternative would be to use fine "straight to wok" noodles which reduces the work and the washing up!
Ingredients for 4 to 5 servings:
8 oz (220g) Chinese Egg Noodles or Rice Stick Noodles (or use fine straight to wok noodles)
4 oz (100g) Onion peeled and chopped
1" (2.5cm) piece of fresh root ginger peeled and chopped fine
1 Green Chilli, chopped and de-seeded if required (hotter with seeds)
2 Carrots, peeled and very thinly sliced
1 large handful of mustard greens, pak choi or 2 large chinese leaves shredded
4 (60mL) Tablespoons oil, sunflower or a mixture of sunflower and sesame
2 Crushed Garlic Cloves
4oz (120g) Mange Tout
4 Spring Onions fairly finely chopped
1 teaspoon (5mL) Curry Powder of your choice
2 tablespoons (30mL) Light Soy Sauce
2 tablespoons (30mL) HoiSin Sauce
Method:
If using straight to wok noodles, follow packet instructions adding late in process otherwise cook the noodles according to the instructions given on the packet. They rarely take more than 2 to 3 minutes in boiling water. Make sure that they are not overcooked. Drain and toss them in 15mL of the oil.
Heat the remaining oil until quite hot in a large saute pan or wok. Add the garlic, onion, chilli, ginger and stir fry for 3 minutes. Add the vegetables and sprinkle on the the curry powder. Stir and fry for another 3 to 4 minutes until the vegetables are just going off crisp. Add the remaining ingredients (including the straight to wok noodles if used) and stir-fry for a further 1- 2 minutes until all is thoroughly hot.
4/10/09