Friday, November 18, 2011

Dukan Singapore Noodles

Singapore Noodles
We loved this recipe...but it was a bit spicy for the female half of this couple.

Well, not make your nose run spicy, but spicy enough where the first thought that came to mind was "we have to use less curry powder next time".  

A few months ago we came across a great recipe site called "No Recipes".   This is the first recipe we've tried from this site, but everything Marc posts looks great and the innovative recipes even better.  The male half of this couple loves curry, so we chose this as our first recipe to make from this site.  

You can find Marc's original recipe here.   While we loved the way this dish came out, here are the changes we would make to the recipe below: use angel hair tofu noodles instead (we already had the spaghetti tofu noodles in the fridge), use only 1 T. curry powder and lessen the amount of chicken broth mixture since with the tofu noodles being non-absorbant this dish came out soupy.  For a celebration meal, we would use Marc's recipe as he posted it, with the mai-fun noodles. 

Another note: we used turkey breast since we already had some in the fridge, but next time we'll either try chicken or tofu. 

Serves 2-4
Prep Time: 15-20 minutes
Cook Time: less than 10 minutes

* We recommend prepping all ingredients first since this dish cooks quickly.

2 pkg. tofu noodles (we used spaghetti but would have gone with angel hair)
4 oz. turkey breast, cut into strips
2 t. shoyu (soy sauce)
2 t. Chinese rice wine
1 t. cornstarch
2 T. curry powder
2 T. fish sauce (we used a Vietnamese one)
1 T. oyster sauce
3/4 c. chicken broth
2 eggs, lightly beaten
2 cloves garlic, minced
1 T. ginger, minced
1/2 medium onion, sliced
1 red bell pepper, chopped
8 oz. can of strip bamboo
4 oz. bean sprouts
3 green onions, chopped

Boil noodles for 5 minutes in salted water.  Drain and pat dry.  While your noodles are boiling, mix the shoyu, rice wine and cornstarch in a bowl.  Add turkey and let marinade.

Measure out curry powder into a small dish.  In a separate bowl, combine fish sauce, oyster sauce and chicken broth.  Heat a wok over high heat until very hot and spray with a little bit of olive oil spray, then add the egg, swirling them scrambling.  Remove egg and set aside.  Spray wok again, then add garlic and ginger, then fry until fragrant.  Add the turkey (discard marinade).  Our turkey was already cooked so we just stir fried it to heat the turkey.  

Add the onion, bell pepper, bamboo and bean sprouts - stir fry until vegetables are a bright color.  Add the curry powder and stir fry until fragrant, then pour chicken broth mixture in.  Stir, then add noodles and use a tong to coat noodles with sauce.  Top with green onions and serve immediately.

Enjoy...we sure did!

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