SINGAPORE NOODLES

“Know how to garnish food so that it is more appealing to the eye and even more flavourful than before.” - Marilyn vos Savant

An interesting and tasty dish today, which despite its name is rather a mystery in its namesake country of origin. The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong, and is also very popular in English, Australian, Canadian and American Chinese cuisine. However, it is not a dish that is generally recognised in Singapore itself!

Chicken and Cashew Singapore Noodles

Ingredients

375ml chicken stock
125g rice vermicelli noodles
2 tbsp oil
1 dash of sesame oil
500g chicken breast fillet, thinly sliced
1 onion, thinly sliced
2 carrots, julienned
1 red capsicum, julienned
200g snow peas, trimmed and halved
3 tsp mild curry powder
2 tbsp soy sauce
4 spring onions, finely chopped
1/4 cup unsalted, roasted cashews

Method
Place stock in a saucepan and bring to the boil.
Remove from heat. Add the noodles and toss until slightly softened.
Cover and let the noodles soak for 5 mins, stirring occasionally, until softened.
Heat 1 tbsp oil in a wok, or large frying pan, over high heat. Cook chicken, in batches, for 5 mins or until golden. Remove and set aside.
Heat remaining oil in wok. Add onion, cook, stirring, for 2 mins.
Add carrots, snow peas & curry powder. Cook, stirring, for 2 mins.
Return chicken to pan. Add soy sauce, green onions, soaked noodles and any remaining stock, toss to combine.
Cook, stirring, for 2 mins until noodles are coated and stock is absorbed. Stir through cashews and garnish with spring onion.

This post is part of the Food Friday meme,

and also part of the Food Trip Friday meme.