Tuesday, September 21, 2004


Singapore Noodles

After making that Chicken Curry, I started thinking about what else I make with curry powder...and I make this simple noodle stir fry all the time; it’s fast and I always seem to have the ingredients on hand. You can switch the chicken for shrimp, scallops or duck if you like. Just adjust the cooking time. Have all of your ingredients ready by the wok, as this recipe is very quick. Interestingly this dish doesn't really exist in Singapore.

1/4 cup chicken stock
2 Tablespoons oyster sauce
2 Tablespoons soy sauce
1 Tablespoon white sugar
1/2 teaspoon toasted sesame oil
1 Tablespoon Chinese rice wine (or sherry)
2 tsp corn starch

1 lb Rice vermicelli noodles

3 Tablespoons vegetable oil

4 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 Tablespoons curry powder
1 medium onion, sliced into half moons
1 carrot, shredded
1/2 cup broccoli florets
¼ cup sliced water chestnuts

1 red bell pepper, thinly sliced
2 teaspoons red chile sauce, such as sambal oelek or red pepper flakes
2 green onions, chopped
2 chicken breasts, cut into small pieces
1/2 cup snow peas
1 egg

Chopped peanuts and cilantro for garnish

In a bowl, mix together the first seven ingredients.

Submerge the rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.

Heat a wok over very high heat. When hot, add 2 tablespoons of the oil and swirl to cover the bottom. Add the the garlic and ginger and stir fry about 10 seconds. Add the curry powder, onion, carrot, broccoli, water chestnuts, red pepper and chile sauce. Stir-fry for 3-4 minutes, until the onions become translucent.

Add the chicken stir-frying for about 30 seconds. Pour in the sauce and bring to a boil. Stir the ingredients and shake the pan to keep everything moving, for about 3 minutes, until the chicken is cooked. Add the snow peas and green onion. Toss to combine. Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through.

Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients.

Add soaked (drained) noodles to wok. Mix thoroughly to combine.

Immediatly transfer to a platter and garnish with cilantro and chopped peanuts.

Serves four to six
SINGAPORE (Reuters) - McDonald's lost a legal battle in Singapore Monday to stop a food company from
distributing "MacNoodles."

The fast-food company said Singapore-based Future Enterprises Pte Ltd.
had copied McDonald's trademarks
when registering in 1995.

Lawyers for Future Enterprises had argued that "MacNoodles" bore no similarity to those of McDonald's.
The Singapore products are packaged withan eagle logo and distributed in supermarkets and convenience stores.

"There can be no likelihood of confusion or deception. The marks are different in appearance, sound and concept,"
said thecompany's lawyer, Tan Tee Jim.

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