1 lb. dry vermicelli pasta
2 skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 Tbsp. vegetable oil
1/2 onion, sliced thin
2 carrots, sliced thin (optional)
2 celery stalks, sliced thin (optional)
1 Cup bean sprouts
3 green onions, sliced
2 Tbsp. soy sauce (low sodium)
3 Tbsp. curry powder
1/4 Cup water
Bring a large pot of water to a boil. Add the vermicelli noodles and cook for 8-10 minutes or until al dente. In a high sided pan or wok heat the oil. Add the chicken and garlic and cook until the chicken is browned. Reduce the heat to medium-low add the onion, carrots and water. Cover and steam for 5 minutes. Stir in the celery and green onions.
Mix in the soy sauce, curry powder and bean sprouts. Stir until the dish is blended and hot, cook for 5-7 minutes. Toss in the noodles and serve with a chili sauce or soy sauce.
I know I was looking for the proverbial “needle in a haystack” went I searched the Internet for a recipe for Singapore Noodles, which is Asian for “clean out the fridge.” I am quite spoiled because of the dish that is served in Oakland at Phnom Penh. He makes an outstanding noodle dish with chicken, add some of this signature chili sauce and it’s a dish to die for. My attempt didn’t come close to what they serve, but in a pinch it works. Unfortunately I have yet to duplicate the chili sauce, nonetheless this is still good, either as a side dish or a main course.
You can serve this dish meatless or add pork, shrimp or beef if desired. I prefer chicken in my Singapore Noodles. You can also add or delete any of the above vegetables depending on what you have in your refrigerator. I prefer my noodles with bean sprouts, firm tofu and green onions and a crushed peanut topping. Experiment and see what works best for you.