Monday, April 09, 2007

Singapore Noodles

A fast dinner that is full of flavor. You can substitute the shrimp with pork or more chicken if you'd like.

5oz chicken cutlets
2 1/2 tbsp veg oil
1 beaten egg
1 chopped garlic clove
1/4 tsp minced red chili (optional)
2 1/2 oz baby corn
1/2 cup each of carrots and zucchini, cut into thin strips
1/4 cup bean sprouts
1/4 tsp mild curry powder
1/3 cup chicken stock
3 oz small peeled shrimp
3 scallions, thinly sliced
5oz Chinese noodles

2 tbsp teriyaki sauce
1/2 tsp sugar
1 tsp cornstarch


1.Make the marinade in a bowl. Cut the chicken into think strips, add into the bowl and marinate for at least 30 minutes.

2. Heat 1/2 tbsp of oil into a skillet, add the egg and cook to make a thin omelet. Remove the egg from the pan and cut into ribbons. Heat a tablespoon of oil in the pan and saute the garlic and chili (if using) for 30 seconds. Drain the chicken from the marinade and add to the pan. Cook for 3-4 minutes then set aside.

3. Heat the remaining oil in the pan. Add the baby corn and carrots and stir fry for 2 minutes. Add the zucchini and bean sprouts and cook for 2 additional minutes. Stir the curry powder into the chicken stock and add to the pan. Add the chicken back into the pan along with the shrimp, scallions, and the egg. cook for 2 minutes.

4. Cook the noodles in a pot of boiling water for 3 minutes or follow package directions. Drain when done and mix with the stir fry in the pan and heat till hot.


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