Singapore Noodles
Ingredients
For the Noodles:
- 1-pound rice vermicelli noodles, cooked and drained
For the Meats:
- 1/2-pound shrimp
- 1/2-pound boneless chicken breasts, sliced
- 1/2-pound pork tenderloin, sliced
For the Vegetables:
- 1 small red pepper, julienned
- 2 small green onions, sliced
- 2 cups fresh bean spouts
- 1/2 cup celery, thinly sliced
- 1 cup Chinese or Napa cabbage, thinly slices
- 4 tbsp. cilantro, chopped, optional
For the Sauce:
- 4 tbsp. peanut oil
- 1 tsp. toasted sesame oil
- 4 cloves garlic, minced
- 2 tbsp. fresh ginger, grated
- 1/2 small onion, julienned
- 1 fresh chili pepper, minced, more or less to taste
- 1/2 cup chicken stock
- 1/4 cup Hoisin sauce
- 4 tbsp. light soy sauce
- 1/2 tsp. black pepper
- 1 tsp. Chinese Five Spice Powder
Instructions
- Start by seasoning and lightly sautéing the shrimp, chicken and pork; set aside.
- To a large wok, add the peanut oil, toasted sesame oil, garlic, ginger, onion and chili pepper.
- Cook until the onions are softened.
- Add the chicken stock, Hoisin Sauce, soy sauce, pepper, Five Spice Powder and curry powder.
- Simmer until the volume is reduced by about 1/4.
- Add the meats and vegetables; cook for an additional minute before adding the cooked rice noodles.
- Toss everything together until the noodles are evenly coated.