Singapore Rice Noodles With Chicken And Cashews Recipes

SINGAPORE NOODLES RECIPE

Steps:

• Bring a medium pot of water to boil on the stove for the rice noodles.
• Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
• Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
• Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
• Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
• Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
• Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
• Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
• Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
• Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
• This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????

SINGAPORE NOODLES WITH CHICKEN

Steps:

• In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
• In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
• In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
• Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

SINGAPORE RICE NOODLES

Steps:

• Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
• Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
• Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
• Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
• Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
• Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
• Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
• Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
• Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
• Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
• Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

RICE NOODLES WITH GARLICKY CASHEW SAUCE

Steps:

• Soak the cashews in 2 cups of boiling water for 15 minutes.
• Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
• Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
• Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.