Sunday, April 5, 2009

Pantry Raid: Singapore Noodles

Ever have one of those nights where you don't really have a plan but you don't really have a clear idea of what you can make with the random contents of your pantry/fridge/freezer? I'm starting to feel like that is almost every day for me! Tonight I opened up the freezer, saw a bit of raw frozen shrimp, saw some chicken in the fridge and a handful of veggies I thought could be tossed together for some kind of Asian noodle dish...mainly because I keep a pretty good stock of Asian accouterments in my pantry (one of the perks of having a great Asian market close by). So some chopping, mincing and julienne-ing later and Singapore Noodles here I come!

Singapore Noodles:
1/2 LB Rice Stick Noodles
2 Tbsp Veggie Oil
3/4 Lb Shimp, Peeled and Devined
2 Chicken Breasts, Diced
1 Clove Minced Garlic
3 Ribs Chopped Celery
1 Large Red Bell Pepper, Julienned
1 Cup Chopped Tomatoes
3/4 Cup Chopped Green Onions (just the green part)
1 Tbsp Rice Vinegar
2 Tsp Curry
1/4 Cup Light Soy Sauce
2 Tbsp Oyster Sauce
1 Tsp Sriarcha
1 Tbsp Catsup

1. Mix together rice vinegar, curry, light soy sauce, oyster sauce, sriarcha, and catsup, set aside.
2. Boil four cups water, once it's boiling, drop in rice stick noodles, let sit for up to three minutes in hot water, then drain and add 1 tsp oil so noodles don't stick together.
3. Heat veggie oil in a large skillet or wok, add minced garlic. Add chicken and shrimp, let chicken get white and shrimp get pink.
4. After protein has cooked, add in red bell pepper, tomato and celery, mix well and let it cook two minutes.
5. Pour noodles into protein and veggie mix, stir, then add sauce and mix well.
6. Mix in green onions, serve.



The typical recipe for Singapore Noodles uses vermicelli but lacking that I threw in the thinnest noodles I had, a rice stick noodle by name but I really don't believe that's what they are...needless to say, curry + shrimp + chicken = tasty dinner!

9 comments:

Chef E said...

Sounds like we were on the same boat to Asia... Market time again...

Your sounds mighty tasty!

♥Rosie♥ said...

oh yes I do have those nights too!

Singapore noodles look amazing!

Rosie x

Reeni♥ said...

You made something incredibly delicious for so spur of the moment! Usually I end up eating pasta or breakfast for dinner. But I'll take this anyday!

1 Hot Dish said...

Sounds yummy! I will definitely have to try this one!

Tangled Noodle said...

You've got natural talent for throwing together an Asian dish. This looks fantastic!

Katherine Aucoin said...

This looks great and for a night where you starting pulling stuff from the freezer, you did yourself proud!

Donna-FFW said...

OMG.. this looks absolutely fantastic.. LOVE LOVE this dish. I am printing it out like now.

Grace said...

sriracha is a magical ingredient, capable of making the bad good and the good better. this looks great. :)

Hornsfan said...

Chef E - I'm good with the boat to Asia, it's a favored culinary destination for me :)
Rosie - Thanks!
Reeni - You're not giving yourself enough credit, I've seen your pasta dishes, they always look great!
1 Hot Dish - Thanks, it's easy to throw together on a week night.
Tangled Noodle - It's more a pantry that is conducive to throwing that together :)
Katherine - Muchas Gracias!
Donna - Enjoy!
Grace - You're so right!!! Between the sriracha and the hot chili garlic paste I keep in the fridge I think they can make any dish!