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Рецепт Singapore Fried Noodles
by Global Cookbook

Singapore Fried Noodles
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  Порций: 6

Ингредиенты

  • 8 ounce vermicelli rice noodles
  • 6 Tbsp. vegetable oil
  • 1 Tbsp. curry pwdr
  • 1 tsp turmeric pwdr
  • 1/2 c. low-sodium chicken stock
  • 1 med onion halved and sliced
  • 3 x garlic cloves sliced
  • 3 x shallots sliced
  • 1/2 c. broccoli florets
  • 1/2 c. cauliflower florets
  • 2 sm carrots peeled, shredded
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. napa cabbage thinly sliced
  • 2 x long warm red chiles stemmed, seeded,
  •     and sliced
  • 1 lrg egg
  • 3 x sliced spring onions white and
  •     light-green part only
  •     Cilantro sprigs for garnish
  • 1 jar sambal oelek

Инструкции

  1. Place rice noodles in lukewarm water to cover. Let soak till soft, about 20 min. Remove from water, and drain. Set aside.
  2. Meanwhile, in a medium saute/fry pan, heat 2 Tbsp. vegetable oil over medium heat. Add in curry and turmeric, and cook till fragrant, 1 to 2 min. Slowly add in chicken stock or possibly water, stir to combine. Remove from heat, and set aside.
  3. In a wok or possibly large saute/fry pan, heat 2 to 3 Tbsp. vegetable oil over medium-high heat. Add in 1/2 of the onions, garlic, and shallots, and saute/fry till just wilted, 1 to 2 min. Add in broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add in 2 Tbsp. water, stir to combine. Add in carrots and napa cabbage, chiles, and cook till the vegetables are al dente, about 2 min.
  4. Make a well in the bottom of the wok. Pour 1 Tbsp. vegetable oil into center of the well. Add in egg. Allow to set slightly, then scramble, and incorporate into the other ingredients. Add in soaked noodles and curry-turmeric mix to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced spring onions. Season with salt and pepper.
  5. Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce such as sambal oelek. Serve immediately.
  6. Serves 6.