Thursday, 24 April 2014

Singapore noodles

Here is an incredibly tasty noodle dish that is dairy and gluten free.  It is so quick to cook so if you are pressed for time, prepare and cut the vegetables the day before so once dinner time approaches, you can have dinner on your family table in less than 10 minutes!  You can substitute any meat with these noodles, or eliminate them completely for a vegetarian version (just skip the third step).  You can add any vegetables you want too although I love the celery and carrots here as it provides some nice crunch.
Feeds 4-6 people

- 300g rice vermicelli noodles (soaked and drained in cold water about 20 minutes or until the noodle separate.  If you are pressed for time, follow the instructions and soak in hot water although I find this makes the noodles soggy)
- 300g chicken thighs, thinly sliced
- 1/2 red capsicum (thinly sliced) or some bean sprouts
- 1 carrot medium size (cut julienne)
- 2 sticks of celery (sliced)
- 1 clove of garlic (chopped)
- 1 small onion (sliced)
- 1 tbs curry powder
- 1 tbs gluten free oyster sauce
- 1 tbs fish sauce
- 1 tsp of chicken powder
- 1 tsp sugar
- 2 tsp soy sauce/tamari
- Pepper to taste
- 3 tbs rice bran oil (1 tbs and 2 tbs for two separate steps)
- 1/2 cup of water
- Spring onions and chilli (chopped) to garnish (optional)

- Marinate chicken with soy sauce/tamari, pepper and sugar in a bowl.  Set aside
- Heat 1 tbsp of oil in a wok then sauté onions and garlic till fragrant
- Stir in chicken and fry for about 2-3 minutes or until cooked.  Remove and set aside in a bowl
- Using the same wok, add in 2 tbs of oil and stir in the rice vermicelli noodles
 - Add in curry powder, oyster sauce, fish sauce, water and vegetables.  Stir fry ingredients for about 3-4 minutes (I use a wok spatula and chopsticks) then add in the cooked meat.  Mix well.
- Pour noodles into a serving dish, garnish with spring onions and chilli and enjoy!


Making this tonight!

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