Same sauce, same vermicelli noodles, just as delicious.
you’ve got the option to make this tonight!
The finished dish photos in this post were taken byRob Palmer.
You just need a curry powder form regular grocery stores in this recipe. These are two popular brands here in Australia – Clive of India and Keen’s.
Singapore chicken vermicelli noodles
These noodles are a simpler I can make this tonight!
version ofSingapore Noodles, a firm takeout favourite here in Australia.
Its fast to make if you happen to have the pork and prawns on hand.
Which I never do.
So heres a version you’re able to make using more regular weekly grocery items.
Bacon, chicken, baby spinach and bean sprouts (useful no-chop vegetables I always have).
The proteins
A mix of chicken, bacon and egg keeps things interesting.
Feel free to change the chicken to another protein.
But I really urge you to use the bacon.
We only use 150g/5 oz, which is around one large thigh.
Dont forget we have bacon and egg too!
Curry powder and salt To season the chicken.
Simple but never boring, because we get flavour from the sauce too!
No need to hunt down an obscure Singaporean curry powder!
Avoid hot curry powder unless you want your noodles spicy.
You just need a curry powder form regular grocery stores in this recipe. These are two popular brands here in Australia – Clive of India and Keen’s.
Bacon Streaky bacon, for the best flavour.
Eggs Two eggs which we will use to make a thin omelette crepe which we then slice into ribbons.
Signature feature of traditionalSingapore Noodleswhich were keeping!
Very common these days, in the noodle or Asian aisle in grocery stores.
Garlic and onion Stir fry staples!
Capsicum (bell pepper) I like the red strips in traditionalSingapore Noodlesso I kept them for this recipe.
Feel free to use more of either, or substitute with other cook-able leafy greens.
Or you could be a real rebel and make the effort to chop some vegetables yourself!
Soy sauce Use either light or all purpose soy sauce.
But not dark soy sauce flavour is too strong and the colour is too intense!
More on which soy sauce to use when here.
Chinese cooking wine(Shaoxing wine) is an essential ingredient for making truly restaurant standard Asian noodles.
Without, the flavour is missing something.
Avoid hot unless you want the heat!
White pepperrather than black is the standard in Asian cooking.
The flavour is a little fresher than black pepper, and you also cannot see it.
Because once you start cooking, there is no time to stop!
Soak vermicelli noodles
Prepare the vermicelli noodles per the packet directions.
Usually it says to soak in warm or boiling water for 3 to 5 minutes, then drain.
TIP:Dont soak the noodles until youre ready to start cooking.
The longer the noodles sit around, the more prone they are to breaking.
This tip applies to most noodles.
Nice and fast, as moststir fried noodlesare!
Toss the chickenin the curry powder and salt, then set aside.
Mixthe sauce ingredients in a small jug.
Egg omelette First up, make the egg ribbons.
Heat a tiny amount of oil in the pan just enough to spread across the base.
Prevent screen from sleeping
Then once hot, pour the whisked eggs in and swirl so it covers the base of the pan.
Egg ribbons Flip or slide the omelette onto a cutting board.
Once its cool enough to handle, roll it up like a cigar then slice thinly.
Stir fry The order in which things are added into the pan is very deliberate!
First, the bacon.
After a minute, add the onion and cook until its starting to wilt, about 2 minutes.
Then add the chicken and cook until the surface is seared (the inside will still be raw).
Capsicum and garlic Next, the capsicum and garlic.
Noodles and sauce Add (in this order) the baby spinach, bean sprouts, noodles then sauce.
Canned dog food – hard pass!
The idea being that the noodles weigh the fluffy veg down!
And thats totally ok.
Egg ribbons And finally, gently toss through the egg ribbons just to disperse.
Working through the options to see what I can get him to eat!
Todays photos shot by Rob Palmer!
Before I sign off, I just want to make mention of the photos in todays post.
These photos were taken at my house in a make-shift studio we set up for the day.
Another one, rejected
And I am determined to fix it!
Life is too short, and I am genuinely worried I will burn out.
There will be a transition period.
And Id always like to do some of the photos because I genuinely enjoy it.
But I hope to eventually have Rob taking most of the photos for the website.
Plus, we can do more photos with Dozer and I in them!
So I wont go into more details today, Ill sign off here.
For now, yo enjoy todays new recipe!
I really hope you try it.
Hes had a rough week.
Rough few months, actually!
Lets just say canned dog food doesnt make the cut.
I know, I know, no one is surprised!
This causes lung infections which can be deadly.
So he is on a special diet these days.
Anyway, in a nutshell, its been a rough week for poor Dozer.
Well, actually, its been 10 days now.
He seems to be at the tail end of it now though still not back to his normal self.
(He has anti-nausea pills.
But he is much, much better than he was on the weekend which was pretty horrific.
I knew something was really wrong.
Im so thankful hes feeling better now!
You dont need to see a photo of that.
Hope to bring more positive Dozer news in the next post!
