Saturday, April 4, 2009

'In a flash' Singapore Noodles

I know I'm always saying what a huge pasta lover I am but perhaps I'm just an all around noodle lover? Yup, I think so ;) Asian food has tones of different noodle dishes and I can get just as excited about these as I can Italian pastas.

I was watching another of my cooking shows (I'm obsessed! but hey, that's where us cooks get our inspirations from right?), the dish of focus was Singapore noodles. I fell in love with how quick and easy it was so had to try! The ingredients are quite basic and so simple to play with. I didn't write down all the ingredients that the TV show had mentioned, I just got the gist of the main stuff and then made up my own. So easy!

This is my entry to Presto Pasta Night, hosted this week by Marye of Baking Delights. Don't miss out as every week has so many delicious and innovative recipes!

(Feeds 2-3 people)
300g fresh rice noodles (although this time I used fine egg noodles as I had some on hand)
3 tbsp sesame oil
1 cup cooked prawns
1 cup cooked chicken breasts (shredded in large pieces)
3 spring onions
2 tsp lemon grass (chopped)
2 cloves garlic (finely chopped)
1 tsp ginger (finely chopped)
2 lrg handfuls of fresh beansprouts (about 200g)
1 carrot (finely sliced, julienne)
3 hot chilies (red or green. I had jarred green ones in my fridge)
½ red pepper (finely sliced, julienne)
2 small heads bok choi (chopped in large pieces)
1 ½ tbsp madras curry paste
¼ cup soy sauce

- In a hot wok with sesame oil throw in the ginger, lemon grass, garlic, onion, carrots, red pepper and chilies. Cook for about 5 minute, tossing every minute or so. Add bean sprouts, bok choi and soy sauce. Cook for a few more minutes until sprouts begin to soften, then add curry paste, chicken and prawns (if you don't have curry paste or would prefer, you can simply use dry spices such as 1 tsp tumeric, 1 tsp cumin or 1 tsp curry powder, but in this case I would add a couple tbsp of stock to the wok).
- Once all the above is combined toss in the noodles and cook for a further 1-2 minutes.
There you go! A tasty meal done in 20 minutes
Serve and enjoy!

Note: If your chicken is not already cooked (I had some deli bought cooked chicken breasts) simply cooked your chicken for about 3 minutes in the wok before your start adding the rest of the ingredients. Same goes for the prawns, although they take very little time to cook, so raw prawns would simply be added at the same time as the bean sprouts and bok choi (they must all be pink before eating)


Ruth Daniels said...

Noodles + shrimp + Asian seasonings....what's not to love! Thanks for sharing with Presto Pasta Nights.

marye said...

Oh got me with the chiles! Yum!