Thursday, May 20, 2010

Singapore Fried Rice Noodles

During a recent visit to the OBGYN, I was informed that the baby is in the correct positioning, and that I am basically ready to have this baby at any time! also leaves me with visions of my water breaking in the middle of cooking one of my theme nights...yikes! I guess we will soon see what happens. So if there is a gap in my blog entries, you can pretty much guess what is happening...

While I acknowledge Singapore Fried Rice Noodles isn't actually a Singaporean dish, but rather a Chinese dish with Singaporean influences, I couldn't help but include it in this week's theme. I guess the combination of both curry and noodles couldn't be resisted!

adapted from Rasa Malaysia

2 cloves Garlic (minced)
1 tbsp. Ginger (minced)
8 dried or fresh Shiitake Mushrooms
12 ounces dry Rice Vermicelli
1 medium onion (sliced)
1 cup Bean Sprouts
1 cup Carrots (sliced)
2 stalks of Green Onions (cut into 2-inch pieces)
1 pound Char Siu (Chinese Barbecued Pork), cut into matchsticks
4 Eggs
5 tbsp. Oil
3 tbsp. Oyster Sauce

For sauce:

3 tbsp. Madras Curry Powder
2 cloves Garlic (minced)
1 tbsp. Ginger (minced)
1 cup Chicken Broth
4 tbsp. Soy Sauce
4 tsp. Sugar
2 tsp. Hot Chili Paste
2 tbsp. Oil


If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.

Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft. Drain noodles and set aside.

In a small pot, heat up 2 tbsp. of oil over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pot from heat and set aside.

In a small bowl, beat the eggs with a fork. Heat 1 tbsp. of oil and a large wok and fry eggs. When eggs are cooked, remove from wok and cut into strips once cooled.

Heat 2 tbsp. of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the onion, sprouts, green onions, carrots and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.

Heat the last 2 tbsp. of oil in the wok over high heat. Add in the char siu and stir-fry. Add in the noodles, the vegetables and the eggs. Pour sauce mixture and the oyster sauce, then mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables and eggs.

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