Thursday, 26 June 2008

Singapore Stir-Fried Noodles

This post is a bit out of sequence, but who cares. The shrooms I used in the pasta were lovely, but as I only used half a box of each, I needed to come up with something else to use them up. I asked around and a lot of people recommended things using cream and other dairy products. Now, even if I didn't have a possibly slightly irrational hatred of most things dairy, that wouldn't work since I was planning to use chicken again and, as I will explain in a later post, chicken and cream = not for the kosher eaters amongst us. So, a few googles later, I came across a Delia Smith recipe for Singapore Noodles. I like spicy things, I like noodles.. I had to read on. Unfortunately this was really not a kosher recipe - shrimps, prawns (aren't they the same thing anyway?) and other no-goes - so I made up my own. The result, despite slightly al dente rice noodles, was absolutely delicious!

Singapore Stir-fried Noodles
(serves 2)

Chicken - either use leftover roast/grilled chicken, or if you haven't got any already cooked chicken you'll need the equivalent of a large breast (or whatever - it doesn't have to be white meat)
4oz rice noodles
2 tablespoons rapeseed (or other flavourless) oil
1 medium onion, chopped finely
2 garlic cloves, crushed
Approx 1sq inch fresh ginger, grated
1 red chilli, finely chopped
1 red pepper, cut into pieces of about 2cm
Approx 200g mushrooms (I used a mix of shiitake and maitake), cut into pieces of about 2cm
4 spring onions, finely chopped including the green parts
1 dessert spoon of Madras curry powder
1-2 tablespoons soy sauce
Salt & pepper

First, if the chicken isn't already cooked, season and fry the chicken in a little oil, making sure it is cooked through. Then remove and keep aside. You could also grill or bake the chicken, depending on what part of the bird you're using.

Next, heat the oil in a large pan or wok and when it is very hot, add the onion, garlic, ginger, chilli, red pepper and mushrooms. Stir it all and fry it at that temperature for a few minutes, and then bring the heat right down to low. Allow the vegetables to cook for about 15 minutes, stirring occasionally.

While it is cooking, prepare the rice noodles according to the instructions on the packet. Ours said they needed 8-10 minutes but that wasn't enough, though in the past we've had trouble with rice noodles clumping together in thick glutinous cords, which isn't very pleasant. Any tips on rice noodle preparation would be great. Additionally, shred the cooked chicken - this is best done with 2 forks like they do in Chinese restaurants. This is also the time when you could be chopping the spring onions.

After 15 minutes of cooking (and when the noodles are ready), add the salt and curry powder to the frying pan. Stir, and then add the shredded chicken and the noodles - you may want to turn the heat up now as well. Use a fork to get everything mixed together, and then add the soy sauce. When the noodles and chicken are hot, serve!


Lynne J . said...

I like noodles, I like spicy and I LOVE curry. Chicken or shrimp; either is perfectly fine with me. This sounds delish! Thanks for posting it.

The Scoffer said...

About rice noodles: I am not an expert and indeed have made my fair share of signapore rice pudding but the best way I have found is:

put them in a bowl
pour over boiling water from the kettle
leave until soft
leave to cool

The cooling part is especially important if you are going to fry them. It's pretty much exactly analogous to using cold rice for egg-fried rice.