Singapore Style Noodles

One of my favorite take-out Chinese food meals is also one that we now make at home. You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them. Substitute chopped broccoli for the green onions if you like; the recipe will be good no matter how you modify the ingredients which also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Serves 6-8

• 1 pound rice vermicelli noodles, cooked and drained

Meats:

• 1/2 pound lightly sautéed shrimp
• 1/2 pound lightly sautéed boneless chicken breast slices
• 1/2 pound lightly sautéed pork tenderloin slices

Vegetables:

• 1 small red pepper, julienned
• 2 small green onions sliced
• 2 cups fresh bean spouts
• 1/2 cup thinly sliced celery
• 1 cup thinly sliced Chinese or Napa cabbage
• 4 tbsp chopped cilantro (optional)

Start by lightly sautéing the shrimp, chicken and pork and set aside.

To a large wok add:

• 4 tbsp peanut oil
• 1 tsp toasted sesame oil
• 4 cloves minced garlic
• 2 tbsp minced fresh ginger
• 1/2 small onion, julienned
• 1 minced fresh chili pepper (more or less to taste)

Cook until the onions are softened then add:

• 1/2 cup chicken stock
• 1/4 cup Hoisen sauce
• 4 tbsp light soy sauce
• 1/2 tsp black pepper
• 1 tsp Chinese Five Spice Powder
• 2 tbsp yellow curry powder

Simmer until the volume is reduced by about 1/4 then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.

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