Singapore Noodles

It was a relaxing Sunday, the stars were aligned, chores were done or could be postponed, so I actually made lunch with enough leftover for dinner. This is a slight exaggeration; I do actually cook from time to time… Anyway, I admit that I was so glad that my husband liked the dish. Since I learned how to cook from him, it’s hard to impress him!

I had clipped a recipe for reference but improvised it based on memory.  My mom often made this dish on lazy Sunday afternoons. It takes time but it’s not difficult.

My mom usually made this dish with green bell peppers, shrimp and barbecue pork. I modified it based on foods that were expiring in our fridge. Luckily the result was still pretty good.

Ingredients:

1 ) Rice noodles (available in any Asian market and probably some ‘regular’ supermarkets)

2 ) Chicken Broth (1 can)

3 ) Curry Powder

4 ) Yellow Onion (half)

5 ) Red Bell Peppers (1-2)

6 ) Baby Bok Choy

7 ) Eggs (3 -4 )

8 ) Soy Sauce

Recipe:

1 ) Soak the rice noodles in chicken broth and water for about 10 minutes. Be sure to cover it completely.

2 ) In the meantime, chop the bell peppers and saute in a wok or deep pan. A wok works best.

3 ) When the bell peppers are half-way done, add in the chopped yellow onions.  Stir frequently. To make the vegetables more tender, you can add a little bit of water and cover the pan, letting it steam.  Add some soy sauce for color and taste.

4 ) While the veggies are cooking, break 3 – 4 eggs in a small bowl and whisk.

5 ) In a small metal bowl, add water and curry powder and mix.  Set aside. You’ll need to mix a large enough bowl to cover the rice noodles. If you’re not sure how much you need, start small and add more water/curry powder later.

6 ) Once the veggies are done, scramble the eggs in the same pan. You can also use a different pan if you like. Once the eggs are done, take out of the pan and set aside.

7 ) Drain the rice noodles. By now they should be fairly tender.  Cut up the noodles with scissors so that the length isn’t too long.

8 ) Saute the rice noodles in the pan or wok. Add soy sauce and the curry/water mixture. It should give the noodles a like yellowish color all over.

9 ) After 3 – 5 minutes, add in the cooked bell pepper, bok choy, onions and eggs. Mix well.  This is when having a wok really helps.

10 )  Once the noodles are done (taste it!), the dish is ready to serve.

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2 responses to “Singapore Noodles

  1. Pingback: Simple Recipe #10: Ripieni or Stuffed Bell Peppers « Oilandgarlic's Blog

  2. Pingback: But I Love Bell Peppers! « Oilandgarlic's Blog

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