We love Singapore Noodles for its exotic taste, simple method of preparation, and the versatility of the recipe. Whether or not I've made a trip to the grocery store I can inevitably find something in my fridge I can toss in!
Notes. 1) Vegetables: substitue/add mushroom, red pepper, broccoli, cabbage. 2) Meat: substitue/add: pork, beef, shrimp. 3) Can also add scrambled egg at the end.
1 boneless, skinless chicken breast
1/4 cup soy sauce
1 teaspoon black pepper
1/2 package rice noodles (vermicelli)
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green pepper, thinly sliced
2 carrots, peeled and grated
2 inches ginger, peeled and grated
4 cloves garlic, minced
1 jalapeno/serrano pepper, sliced in rings
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon garam masala
Marinate chicken in soy sauce, black pepper for an hour or two prior to cooking.
Prepare rice noodles according to package instructions. Note: Do not overcook as you will also be stirfrying the noodles.
In a small frying pan heat 1 tablespoon oil. Thinly slice chicken and saute until cooked through.
Heat 1 tablespoon vegetable oil in a large frying pan. Saute onion for 3-5 minutes before adding garlic, ginger, jalapeno pepper. Saute a couple of minutes. Add green pepper, carrot. Saute. Add cooked chicken. To this add your spices and salt, to taste. Add rice noodles and stir fry until noodles thoroughly coated with spices.