Monday night's dinner, Singapore Noodles, comes in part from the interweb. I have tweaked it to our family's preference, but it is a huge hit and we have it often. I cut out the red pepper flakes, water chestnuts and mushrooms but added chili powder, slivered pea pods and use rice noodles instead of the noodle nests.
Singapore Noodles a la Lorri
1 lb medium rice noodles
1/4 c. cooking oil
6 cloves garlic, minced
2 T. slivered fresh ginger
1/2 t. chili powder
1 lb. skinless, boneless chicken breast halves
1/3 c. green onions
2/3 c. julienned carrot
1/2 c. slivered peapods
1/4 c. peanut butter
1/4 c. oyster sauce
3 T. curry powder
2 t. soy sauce
Bring a pot of lightly-salted water to at rolling boil; add the rice noodles and return to a boil. Turn off the heat and let stand 5 minutes; drain and let stand for 5 minutes; drain and set aside. Heat the oil in a wok or deep 12" skillet. Stir in the garlic, ginger and chili powder; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the peapods, peanut butter, oyster sauce, curry powder and soy sauce until the peanut butter has disolved into the sauce. Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes so the noodles absorb some more of the sauce.
Serves 6.
I'll post the Pastichio and Dusted Pork Chops recipe tomorrow. I'm looking forward to break...this is gonna be filled with meals at home, grocery shopping field trips, visiting with friends and naps! :)
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