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Thursday, February 10, 2011

Singapore noodles with chicken

This sure is one fine way to put a wok to good use. The inspiration for this was the Good Food Romania's December issue of 2010, but we adapted and improvised quite a bit, while still keeping the Singapore style and flavors. Mainly we kicked the shrimps and bamboo out of the recipe, added bay leaves, doubled the curry paste (while choosing a milder - Tikka - flavor), added some water and oyster sauce, changed the way the veggies and chicken were prepared to marinade and sauce-coat them more etc.
The result changed the consistency of the noodles into something more soft and saucy and made the overall flavor warmer. This sure was a nice way to spice up a cold fin d'hiver. But it's also light and tangy enough to be served in hotter times. If you haven't tried Asian cuisine so far, this is also a safe and neutral dish to start with, that will only attune your palate more to the region's flavors. 
We made 4 (large) servings and ended up finishing almost all on our armchair (re)watching the Lucky Thirteen episode of House M.D. season 5. Hope you'll enjoy the noodles with your favorite movie and person(s) :).

Ingredients (serves 4  - or engorges 2 :P):
  • 100 g of baby corn
  • 200 g broccoli florets
  • 1 large red pepper (100-150 g)
  • 3 pieces (nests) of Asian egg-noodles (about 150-200 g)
  • 2 large pieces of chicken breast (300-350 g)
  • 1 piece of fresh ginger (3-4 cm long and 1 cm wide and thick)
  • half a red chili pepper
  • 2 garlic cloves
  • 3 bay leaves
  • a pinch of salt
  • 2 large tablespoons of Tikka (milder, with tomato and coriander) curry paste
  • 1 tablespoon sunflower oil
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce

First, put a medium pot with water to heat up. Then, clean and chop the broccoli florets from the main stalk. Clean and half the red pepper:

Cut them into thinner and long pieces:

Peel and roughly chop the garlic cloves:

When the water is about to boil, turn off the heat and put the noodles in the water to soak:

Cover and let them be for a while. Get the baby corn and cut them in quarters, length-wise:

Peel the ginger and roughly chop it. Same for the chili pepper:

Heat the oil in the wok and add all the vegetables:

Stir once in a while. Keep them on medium heat until they are somewhat tendered (in 5 min). Meanwhile, cut the chicken into small strips/cubes:

Add 150 water to the wok, and 1 tablespoon of Tikka paste:

Mix well. Add the soy and oyster sauce to the sauce and mix again. Leave the veggies in the wok for another 5 minutes, then transfer to a large bowl while keeping the sauce in the wok:

Add the second tablespoon of Tikka paste in the sauce, mix well, then add the chicken and the bay leaves:

Cook until the chicken is done and there's still enough sauce to coat the noodles. Turn off the heat, remove the bay leaves from the marinade sauce, then add the noodles over the chicken, then the veggies:

Mix well and serve right away. Dig in!

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