Singapore Rice Noodles & The Compliment Challenge
Good morning everyone!
How are you today? It’s the weekend! (Yayyy!) I hope you are having a lovely weekend filled with delicious food and lots of special time with your loved ones. Here on The Noob Chef blog I try and be as authentic and honest as possible. That being said, today’s dish is one that I didn’t cook! I know! This is the first time that I’ve shared with you a dish made in a restaurant but let me explain. Several weeks ago I found this new hole-in-the-wall Chinese restaurant near my house. I walked in, glanced up at the old, plastic picture-laden menu board and ordered. On that particular day I was in the mood for curry. I wanted something hot and different… something that would make my taste buds come alive. Y’all this dish will awaken all of your senses, I promise!
These Singapore Rice Noodles are spicy, flavorful, rich, and filling. Admittedly, I love the feeling of a well-seasoned dish that gives me the sniffles while I’m slurping down a big plate of noodles. However, I’ll share with you a secret. My little one doesn’t like food nearly as spicy as I do, so one trick that helps, especially with curry dishes, is to add a dollop of sour cream and mix it through. The sour cream will retain the flavor while making the noodles creamy and much more mild. If you’re not into super spicy food, give this trick a try and let me know what you think!
And now, onto The Compliment Challenge!
I first stumbled across this challenge on Buzzfeed’s youtube channel. I’m not usually one to jump into these popular challenges, but this one piqued my interest. The rules are simple:
- Write (or type) out compliments for 5 of your friends.
- Get your camera ready to record their reaction and hand them the compliment.
- Post their reactions to your FB page and encourage others to spread the love!
I just love this challenge. It reminds me of a friend I have who is all about inner peace. He is a self-professed hippie who meditates daily and is all about sending out positive energy and love into the universe. So today, I challenge you to spread a little love. Take time out to show those who mean most to you just how much you love them. Hug your kids a little tighter, and always remember to love yourself! Enjoy this delicious recipe everyone and keep on cooking! ❤
Singapore Rice Noodles
Yields: 4 servings
- 7 -8 ounces fine dried noodles (rice sticks)
- 3 large eggs
- 2 tablespoons curry powder
- 2 teaspoons oriental sesame oil
- 5 tablespoons peanut oil or 5 tablespoons vegetable oil
- 8 ounces medium shrimp, shelled and deveined
- 4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
- 4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 -2 fresh hot chili pepper, partly seeded and slivered
- 3 ounces Chinese barbecue porkor 3 ounces smoked ham, cut into 1/4 inch julienne
- 1⁄2 red bell pepper, cut into 1/4 inch julienne
- 1⁄2 green bell pepper, cut into 1/4 inch julienne
- 12 whole scallions, cut diagonally into 1 1/2 inch lengths
- 1 1⁄2 cups fresh bean sprouts or 1 1⁄2cups shredded napa cabbage
- 1⁄2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 pinch salt
- 2 tablespoons chopped fresh cilantro
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.