Monday, June 05, 2006

Running Food: Singapore-style Rice Noodles

Time to share another recipe! Yesterday I made a Singapore-style rice noodle dish with assorted vegetables, shrimp, and curry powder that turned out quite nice. I looked at a few different recipes for ideas, but this was pretty much improvised. This dish had a whole lot of flavor and hardly any fat, so it makes for a tasty, healthy, and very colorful meal (Remember as a kid when you were told to "eat your colors?" Here is the perfect opportunity to do that!). You could use whatever veggies you like, and you could also easily substitute chicken for the shrimp. I tried to document what I did as best I could, so here goes nothing:

Jean's Singapore-style Rice Noodles

Sauce:
-6 T. soy sauce
-1/4 c. chicken broth
-3 T. white wine
-1 T. rice vinegar
-1 T. fresh ginger, grated or minced
-1 T. sugar

The rest of the ingredients:
-1 T. peanut or vegetable oil
-2 T. garlic, minced
-1 T. fresh ginger, grated or minced
-1 1/2 T. curry powder
-1 tsp. red chile flakes
-1 lb. mixed fresh vegetables (carrots, peppers, bok choy, snow peas, mushrooms, etc...the choice is yours!)
-1 lb. shrimp 40-50 count raw shrimp, peeled
-7 oz package rice stick noodles (soaked in hot water until soft, drained)
-Sriracha chili sauce to taste.

Instructions
1. Mix up the sauce ingredients, and set aside (if you like a slightly thicker sauce, consider adding a tsp. of cornstarch)
2. Heat the oil in a wok or large pan over high heat and add the garlic, ginger, curry powder, and red chile flakes. Stir for about 15 second, just until fragrant.
3. Add all of the vegetables and stir fry for a couple of minutes until warm, but still crisp.
4. Add the shrimp and give everything a good stir.
5. Pour the sauce over the veggies and shrimp, allowing everything to come up to temperature.
6. Toss in the rice stick noodles and stir until everything is and heated through and coated with some of the sauce.
7. Serve immediately with a bottle of sriracha chili sauce on the side for some added heat if you so desire.

Enjoy!

Jean
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