Many years ago I gladly received an Asian Cookbook as a gift. At that time (early 20’s) I didn’t cook much, perhaps not at all. The recipes that caught my eye were Hot and Sour Soup, Won Ton Soup and Singapore Noodle Stir-Fry. Since then, I’ve been developing and learning recipes including recipes inspired by this book. Feel free to check out my previous post for the Hot and Sour Soup.
I have had an intolerance to gluten for many years. That being said, most of the recipes I post show alternative ingredient options including gluten free and organic, and free-range and antibiotic free meats.
Lightly whisk the eggs in a bowl or cup with 1 tbsp of water. Add 1 tbsp of oil in a pan on medium heat. Add the egg and let sit until cooked through and firm. Remove and let cool. Slice into thin slices and set aside.
Cook the noodles as instructed on the package. I use a gluten free rice noodles. They also absorb the juices nicely. When the noodles are almost cooked to al dente (a little firm), pour into a strainer and rinse with cold water to stop the cooking process. Add a little sesame oil to help prevent the noodles from sticking together. I also like to cut the noodles into smaller pieces with scissors.
Add 1 tbsp of oil to a pan on medium heat. Add the sliced pork or chicken and cook until no longer pink. Usually about 5 – 7 minutes. The meat will continue to cook when added back later.
Remove with a slotted spoon and set aside. Discard the leftover juices.
Add the remaining oil to a large pan or wok on medium heat. Add garlic and ginger. Cook for until fragrant, less than 1 minute. Take a second and smell the fragrance. Breath it in and ahhhhh!
Add carrots, celery, onions and red pepper. Cook and continue to stir for 2 minutes. Add cooked meat, chicken stock, green onions, chili sauce, turmeric, curry, sesame oil, fish oil and soy sauce.
As a quick side note, I’m laying out these steps in sequence for you to learn the steps and ingredients. I usually have 2 or 3 pans “cooking” at once. I have a little ADD in me FYI! Well maybe more that a little if you ask Mrs. Kitchen Tool!
Stir in the noodles and add the eggs. Taste at this point and adjust the flavour to your liking. I typically add a little extra soy sauce and sesame oil. And usually additional tumeric. Tumeric gives the dish a light earthy aroma.
I like to let the pan sit on a low heat for a few minutes to let the flavours gel.
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PREP TIME 20 mins
COOK TIME 15 mins
TOTAL TIME 35 mins
1 tbsp water
3 tbsp canola oil (3 portions 1 tbsp each)
1 lb pork or chicken – thinly sliced
1 tbsp minced garlic
1 tbsp minced ginger
1 carrot - thinly sliced
1 celery stalk – thinly sliced
1 onion – thinly sliced
1 red pepper – thinly sliced
¼ cup chicken stock
1 bunch green onions – thinly sliced
1 tbsp chili sauce
1 tbsp turmeric
2 tbsp curry powder
1 tbsp sesame oil
1 tsp fish oil
2 tbsp light soy sauce
225 grams thin rice noodles
Let’s make eggs!
Whisk 2 eggs with 1 water
Add 1 tbsp canola oil to a pan on medium heat
Add eggs and cooked until firm
Remove and let cool
Slice into thin strips and set aside
Let’s cook the noodles!
Cook the noodles based on package instructions
Cook until al dente
Pour the noodles in a strainer and run cold water over the noodles
Add a little sesame oil and mix (to ensure the noodles don’t stick to each other)
Add 1 tbsp oil to a pan or wok on medium heat
Add pork or chicken - cook until no longer pink
Remove meat with a slotted spoon and set aside - discard juices
Add remaining oil to a large pan or wok on medium heat
Add garlic and ginger – cook until fragrant (less than 1 min.)
Add carrots, celery, onions and red pepper – cook for 2 mins.
Add cooked meat, chicken stock, green onions, chili sauce, turmeric, curry, sesame oil, fish oil and soy sauce
Stir in noodles and eggs – mix thoroughly and serve!