A TASTE OF SINGAPORE

“Asia is not going to be civilised after the methods of the West. There is too much Asia and she is too old.” - Rudyard Kipling

I am very much looking forward to the weekend this week, a sleep in, and a little rest too. The trouble is although I start with the best intensions, come the weekend and I am busily doing the same I have been doing since a long time past: Getting up very early and working away on many projects. A leopard can’t change its spots, I guess.

Here is a recipe today, which is perfect weekend food. Doesn’t take too long to prepare and the ingredients are fairly easily obtainable at a pinch. How did I remember it? Well today I was told I may have to go to Singapore for work at the beginning of October…

Singapore Noodles with Chicken and Cashews
Ingredients (four serves)
375 ml chicken stock
125 g rice vermicelli noodles
2 tbsp olive oil
500 g chicken breast fillet, thinly sliced
1 onion, thinly sliced
2 carrots, cut into thin sticks
200 g snow peas, trimmed and halved
3 tsp mild curry powder
2 tbsp soy sauce
4 green onions, sliced
1/4 cup unsalted, roasted cashews

Method
(Preparation time: 15 minutes; Cooking time: 25 minutes)
1. Place stock in a saucepan and bring to the boil. Remove from heat. Add the noodles, toss until slightly softened. Cover and let steep for five minutes, stirring occasionally, until fully softened.
2. Heat 1 tablespoon oil in a wok, or large frying pan, over high heat. Cook chicken strips in batches, for 5 minutess or until golden. Remove and set aside.
3. Heat remaining oil in wok. Add onion, cook, stirring, for two minutes.
4. Add carrots, snow peas and curry powder. Cook, stirring, for two minutes.
5. Return chicken to pan. Add soy sauce, green onions, soaked noodles and any remaining stock, toss to combine.
6. Cook, stirring, for two minutes until noodles are coated and stock is absorbed. Stir through cashews and serve.
Enjoy your weekend!